Southern Breakfast Enchiladas with Sausage Gravy Delight

These Southern Breakfast Enchiladas with Sausage Gravy combine classic breakfast flavors in a comforting and customizable dish perfect for brunch.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 enchiladas

Course: Breakfast

Cuisine: Southern

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Enchiladas

6 pieces Tortillas Gluten-free alternative available
1 lb Sausage Can substitute with bacon or omit for vegetarian
6 large Eggs Egg replacers for vegan version
2 cups Cheese Use dairy-free cheese for non-dairy diets
2 cups Hash browns Ensure slightly crisped before assembly

For the Gravy

2 cups Milk Dairy alternatives for lactose-free
1/4 cup Flour Gluten-free flour can be used
Seasonings Salt, pepper, etc., to taste

Equipment

Oven
skillet
baking dish
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a large skillet, cook the sausage over medium heat until browned (about 8-10 minutes) and drain excess fat.
Whisk together the eggs in a mixing bowl, then fold in the cooked sausage and hash browns.
In the same skillet, melt the butter, whisk in flour to make a roux, gradually add milk and simmer until thickened.
Spoon the sausage filling into each tortilla, roll them up, and place seam-side down in the baking dish.
Pour the gravy over the enchiladas and sprinkle cheese on top.
Bake for 25-30 minutes until the cheese is melted and bubbly.

Nutrition

Serving: 1enchiladaCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

Add diced jalapeños for spice. Bake uncovered for the last 10 minutes for a golden finish.

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