Description
These breakfast enchiladas are filled with scrambled eggs, sausage, and cheese, topped with a rich sausage gravy, perfect for cozy mornings.
Ingredients
Scale
- 6 pieces Eggs (scrambled)
- 1 pound Sausage (crumbled, can use plant-based for meatless version)
- 2 cups Cheese (use dairy alternatives if needed)
- 1 cup Hash Browns (can substitute with roasted potatoes)
- 4 pieces Tortillas (can use gluten-free)
- 1/2 pound Sausage (for sausage gravy)
- 2 tablespoons Flour (to thicken gravy)
- 2 cups Milk (use plant-based milk for vegan version)
- Seasonings (to taste)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the filling by cooking the sausage until browned, then add eggs, hash browns, and seasonings.
- Assemble the enchiladas by filling tortillas with the mixture, rolling them, and placing seam-side down in a greased dish.
- Make the sausage gravy by cooking the sausage, adding flour, and gradually adding milk until thickened.
- Top the enchiladas with gravy and remaining cheese.
- Bake for 20-25 minutes until cheese is melted and golden.
Notes
Prepare the enchiladas a night before for convenience. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 220mg