Description
Warm breakfast enchiladas filled with scrambled eggs, sausage, and topped with creamy sausage gravy.
Ingredients
Scale
- 6 pieces Eggs (scrambled)
- 1 pound Sausage (crumbled)
- 2 cups Cheese (shredded, your choice)
- 1 cup Hash Browns (frozen or homemade)
- 4 pieces Tortillas (flour or corn)
- 1/2 pound Sausage (for sausage gravy)
- 2 tablespoons Flour
- 2 cups Milk
- Seasonings (to taste)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the crumbled sausage in a skillet over medium heat until browned. Add the scrambled eggs, hash browns, and seasonings, stirring until combined.
- Lay a tortilla flat and scoop a generous amount of the sausage mixture onto it. Sprinkle with cheese and roll it up tightly, placing it seam-side down in a greased baking dish. Repeat for all tortillas.
- Cook the 1/2 pound of sausage for the gravy until browned. Stir in the flour, then gradually add milk, stirring constantly until thickened. Season as desired.
- Pour the sausage gravy over the enchiladas and sprinkle remaining cheese on top.
- Bake for 20-25 minutes until cheese is melted and golden.
- Serve warm and enjoy with family!
Notes
Make ahead by preparing the filling the night before. Leftovers keep well for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 2g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg