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.
Servings: 8
Calories: 610kcal
Ingredients
- 8 8 inch flour tortillas
- 10 large eggs
- 1/4 cup half & half
- 2 1/2 tbsp butter
- salt & pepper to taste
- 1 20 oz pkg refrigerated diced potatoes with onion
- 1 poblano pepper seeded & diced
- 1/4 cup canola oil divided
- 1 lb ground sausage
- 1 15 oz can sausage gravy
- 1/2 cup half & half
- 2 cups shredded sharp white cheddar divided
Instructions
- Crack the eggs into a mixing bowl, and whisk them together with the half and half until smooth & creamy.
- Melt the butter in a large skillet over medium low heat.
- Pour the eggs into the skillet, and cook (stirring often) until they're soft, fluffy, and cooked through. Transfer them to a waiting mixing bowl.
- To the same skillet add the canola oil, and increase the heat to medium high.
- Allow the oil to heat up 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. Transfer them to the mixing bowl with the eggs.
- Add the sausage to the skillet, and cook crumbling as it does 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, and season with salt & pepper. Stir everything together until evenly combined. Set aside.
- Carefully wipe the skillet clean (it will still be hot), and add the sausage gravy & the 1/2 cup of half & half to it. Whisk them together to evenly combine, and let them heat over low heat- just until heated through.
- Lightly spray a 9x13" baking dish with non stick cooking spray. Set aside.
- 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. Roll the tortilla up, and lay it in the prepared pan- seam side down.
- Continue until all the filling has been rolled up into the tortillas and they're all in the baking dish. You may have to squeeze them together to fit in the last one.
- Pour the heated gravy evenly out over all of the tortillas in the baking dish. Sprinkle the remaining cheddar cheese evenly out overtop.
- Bake the enchiladas at 350° for 20-30 minutes, just until the gravy is bubbly & the cheese is golden brown on top.
- Remove the dish from the oven, and let it rest for 5-10 minutes before serving.
Notes
- 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.
Nutrition
Calories: 610kcal | Carbohydrates: 43g | Protein: 23g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 286mg | Sodium: 1094mg | Potassium: 555mg | Fiber: 3g | Sugar: 5g | Vitamin A: 703IU | Vitamin C: 18mg | Calcium: 153mg | Iron: 4mg