Description
Southern Sausage Enchiladas with Sausage Gravy is a hearty and comforting breakfast dish featuring spicy ground breakfast sausage wrapped in flour tortillas, topped with a creamy sausage gravy, and finished with melted Pepper Jack and cheddar cheeses. This recipe combines the flavors of a classic Southern breakfast with the convenience of enchiladas for a satisfying meal perfect for brunch or a weekend breakfast.
Ingredients
Scale
Sausage and Gravy
- 1 pound ground breakfast sausage
- 1/2 cup diced onion
- 1 jalapeno, minced
- 1/3 cup all-purpose flour
- 2 3/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Egg Mixture
- 10 large eggs
- 2 tablespoons butter
Filling and Assembly
- 2 cups cooked tater tots
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded cheddar cheese
- 10 fajita-size flour tortillas
Instructions
- Cook the Sausage: In a large skillet over medium heat, brown 1 pound of ground breakfast sausage until cooked through and no longer pink. Drain excess fat if necessary.
- Sauté Onion and Jalapeno: Add 1/2 cup diced onion and 1 minced jalapeno to the sausage in the skillet. Cook until the onion is translucent and soft, about 3-4 minutes.
- Make the Sausage Gravy: Sprinkle 1/3 cup all-purpose flour over the sausage mixture and stir well to coat. Slowly whisk in 2 3/4 cups milk to avoid lumps. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue cooking and stirring until the gravy thickens to your desired consistency, about 5-7 minutes. Remove from heat and set aside.
- Prepare the Eggs: In a bowl, whisk 10 large eggs with a pinch of salt and pepper. In a non-stick skillet, melt 2 tablespoons butter over medium heat. Pour in the eggs and cook gently, stirring occasionally to scramble until just set but still moist. Remove from heat.
- Warm the Tortillas: Lightly warm 10 fajita-size flour tortillas in a dry skillet or microwave to make them pliable for rolling.
- Assemble the Enchiladas: Lay each warm tortilla flat. Evenly distribute some scrambled eggs, cooked tater tots (approximately 2 cups total), and a mixture of shredded Pepper Jack and cheddar cheeses (about 1 cup each) across the tortillas. Roll the tortillas tightly and place them seam side down in a large casserole dish or baking pan.
- Top with Sausage Gravy: Pour the prepared sausage gravy evenly over the rolled enchiladas in the dish, ensuring they are well covered.
- Bake the Enchiladas: Preheat your oven to 350°F (175°C). Bake the enchiladas covered with foil for about 20 minutes, until heated through and cheese is melted.
- Serve: Remove from oven and let sit for a few minutes before serving. These enchiladas pair well with fresh salsa or a side of greens.
Notes
- You can substitute spicy or mild breakfast sausage based on your preference.
- Adjust jalapeno quantity to control the heat level.
- Make sure to cook the gravy on medium-low heat to prevent burning or lumps.
- To save time, prepare the sausage gravy in advance and reheat gently before assembling.
- For a lower-fat option, use low-fat milk and turkey sausage.
- Use warm tortillas for easier rolling to prevent cracks.
Keywords: Southern sausage enchiladas, breakfast sausage enchiladas, sausage gravy, breakfast casserole, tater tot enchiladas