Southern Breakfast Enchiladas with Sausage Gravy

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#enchiladas #breakfast #sausage #yummy #Lemon8Diary

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Enchiladas:

6 large flour tortillas

1 tablespoon butter

6 large eggs

1/4 cup milk

Salt and pepper, to taste

1 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1/2 cup cooked breakfast potatoes or hashbrowns (optional)

2 green onions, sliced

For the Sausage Gravy:

1/2 pound pork breakfast sausage (or turkey/chicken sausage for a pork-free version)

2 tablespoons all-purpose flour

1 1/2 cups whole milk

Salt and black pepper, to taste

1/4 teaspoon garlic powder (optional)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Make the Sausage Gravy: In a skillet over medium heat, cook the sausage, breaking it apart with a spatula, until browned and fully cooked. Sprinkle in the flour and stir to coat the sausage. Cook for 1 minute. Slowly add the milk while stirring continuously to avoid lumps. Simmer until thickened, about 5 minutes. Season with salt, pepper, and garlic powder if using. Set aside and keep warm.

Scramble the Eggs: In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in a non-stick skillet over medium heat. Add the eggs and cook, stirring gently, until just set. Remove from heat.

Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spoon scrambled eggs, cooked potatoes (if using), green onions, and a mix of shredded cheeses into each tortilla. Roll them up and place seam-side down in the dish.

Top with Gravy: Pour the sausage gravy evenly over the enchiladas. Sprinkle extra cheese on top if desired.

Bake: Cover with foil and bake for 15 minutes. Remove foil and bake another 5–10 minutes, or until heated through and bubbly.

Serve: Garnish with extra green onions and serve warm with hot sauce or a side of fresh fruit.