Sausage Gravy Breakfast Enchiladas

Sausage gravy breakfast enchiladas are a hearty morning meal everyone will love with a few short cuts to make it easy. This breakfast burrito features fluffy scrambled eggs and filling potatoes all rolled up in soft tortillas and smothered in creamy sausage gravy.

Mornings and I are not friends.

Period.

I don’t do them well but I have a family full of boys that needs big morning meals.

They love hearty breakfasts like breakfast burritos and sausage gravy and biscuits.

And I love not having to fuss too much to make them.

These breakfast enchiladas use several easy swaps so I can feed my family the kind of stick to your ribs breakfast they love without too much work on my end.

Then everyone’s happy.

Ingredients

To make these you’ll need:

• Tortillas– Go for 8 inch flour tortillas. Flour tortillas are easier to stuff than corn tortillas.
• Scrambled egg ingredients– Eggs, half and half, butter, and salt and pepper
• Diced potatoes– This is shortcut number one! Use a 20 ounce package of refrigerated diced potatoes with onion instead of dicing the onions and potatoes yourself.
• Pepper– Poblano
• Oil– To fry the potatoes and peppers in.
• Sausage– Ground sausage
• Sausage gravy– A 15 ounce can of your favorite variety
• Half and Half– To mix with the gravy
• Cheese– Shredded sharp white cheddar

How to Make

Let’s break these enchiladas down into the following steps:

• Making the filling
• Making the sauce
• Assembling and baking the enchiladas

To Make the Filling

Start by making the scrambled eggs.

To do this, crack the eggs into a mixing bowl and whisk them together with the half and half until the mixture is smooth and creamy.

Once the mixture is smooth, melt the butter in a large skillet over medium low heat.

Pour the eggs into the skillet and cook them, stirring often, until they’re soft, fluffy, and cooked through.

Once they are cooked, transfer them to a waiting mixing bowl.

Add the canola oil to the same skillet and increase the heat to medium high.

Heat up the oil for about 60 seconds, then add the potatoes and peppers to the skillet.

Cook the vegetables, stirring often, until the potatoes are slightly crisped on the outside.

Then, transfer them to the mixing bowl with the eggs.

Now it’s time to cook the sausage by adding it to the same skillet and breaking it up as it cooks until cooked through.

Strain off excess grease, and then transfer the cooked sausage to the mixing bowl with the eggs and potatoes.

Add half the cheese to the bowl,

Season the filling with salt and pepper and stir everything together until evenly combined.

Set the filling aside.

Making the gravy

Once the filling is done, make the gravy.

Carefully wipe the skillet clean and whisk together the sausage gravy and a half cup of half and half in the skillet.

Heat the gravy mixture over low heat just until heated through.

Assembling and baking the enchiladas

Once the filling and the sauce are ready to go, it’s time to put everything together.

Working with one tortilla, scoop about 1/3 to 1/2 cup of the filling mixture into the center and spread it out into a line the length of the tortilla.

Then, roll the tortilla up, and lay it in a 9×13″ baking dish you’ve sprayed with nonstick spray, seam side down.

Repeat until you’ve used all the filling and tortillas.

Pour the heated gravy evenly out over all of the tortillas in the baking dish.

Then sprinkle the remaining cheddar cheese evenly out overtop.

Bake the enchiladas at 350° for 20-30 minutes, just until the gravy is bubbly and the cheese is golden brown on top.

Remove the dish from the oven.

Let it rest for 5-10 minutes before serving.

Serve and enjoy!

Can I make breakfast enchiladas ahead of time?

Yes! You can make them the day before and store them in the dish wrapped in foil in the fridge.

When you are ready to serve them, bake them for 30 minutes or until the gravy is bubbly and the enchiladas are warmed through.

Can I freeze breakfast enchiladas?

Yes!

These are a fantastic freezer meal.

If you want to freeze them, assemble them in a freezer safe dish and do not bake them.

They will freeze well for 3 months.

To heat frozen breakfast enchiladas, you will need to bake them at 350 for 45 to 60 minutes or until warmed through.

Can I use corn tortillas?

You can but corn tortillas are harder to work with and they don’t absorb the egg and gravy as well.

Tips and Tricks

• Don’t skip the rest period after taking the enchiladas out of the oven. This allowed everything to set up so they don’t fall apart when served.
• We like to serve them with salsa and fresh cilantro leaves.
• You can sub homemade sausage gravy for canned.
• Worried your enchiladas will be dry on the bottom? While I haven’t had this problem, you could spread 1/3 cup of the gravy on the bottom of the dish to prevent it.

Other Breakfast Casserole Recipes

Sausage gravy breakfast enchiladas are a favorite treat in our house. Make them and enjoy!

Looking for other breakfast casserole recipes? Try these:

• Peanut Butter Sheet Pan Pancakes
• Amish Breakfast Casserole
• Ham & Cheese Bread Pudding
• Italian Breakfast Bake

If you’ve tried these SAUSAGE GRAVY BREAKFAST ENCHILADAS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!