Southern Breakfast Enchiladas with Sausage Gravy
These Southern Breakfast Enchiladas bring together the heartiness of a Southern-style breakfast and the fun, cheesy comfort of enchiladas. They’re filled with scrambled eggs, crispy tater tots, savory sausage, and melted cheese, then wrapped in warm tortillas and smothered with creamy sausage gravy.
It’s the kind of breakfast that feels special but is still easy enough to make for a weekend brunch, holiday morning, or family gathering.
Ingredients
For the Enchiladas
- 10 flour tortillas (fajita size)
- 10 large eggs
- 2 tablespoons butter
- 2 cups cooked tater tots
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Sausage Gravy
- 1 lb ground breakfast sausage
- ½ cup diced onion
- 1 jalapeño, minced
- ⅓ cup all-purpose flour
- 2 ¾ cups whole milk
- ¼ teaspoon seasoned salt
- ¼ teaspoon black pepper
For Garnish
- 2 tablespoons chopped green onions
Step 1: Make the Sausage Gravy
Cook the sausage in a skillet over medium heat until browned and crumbly.
Add onion and jalapeño and cook until soft.
Stir in the flour and cook for 1–2 minutes.
Slowly whisk in the milk, cooking until thickened (about 5–7 minutes).
Season with salt and pepper, then set aside.
Step 2: Scramble the Eggs
Melt butter in a skillet over medium heat.
Whisk eggs with a little salt and pepper.
Cook gently until just set but still soft. Remove from heat.
Step 3: Assemble the Enchiladas
Place tortillas flat and fill each with eggs, tater tots, cheddar, and Monterey Jack cheese.
Roll up tightly and place seam-side down in a greased 9×13-inch baking dish.
Step 4: Top and Bake
Pour the sausage gravy evenly over the rolled tortillas.
Bake at 350°F (175°C) for 20–25 minutes, until hot and bubbly.
Sprinkle with chopped green onions before serving.
Prep and Cook Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 10
- Calories: About 450 per serving
Why This Recipe Works
Southern Breakfast Enchiladas take the best parts of two comfort foods and bring them together in one dish.
- Balanced textures: Soft eggs, crispy potatoes, melty cheese, and creamy gravy all in one bite.
- Make-ahead friendly: Assemble the night before, bake in the morning.
- Easy to customize: Swap sausage for bacon, add veggies like peppers or spinach, or try different cheeses.
- Feeds a crowd: Perfect for family breakfasts, potlucks, or holidays.
Inspiration Behind the Dish
Southern breakfasts are known for being hearty and filling—think biscuits and gravy, grits, and eggs. This recipe takes those traditional flavors and gives them a Tex-Mex twist by rolling everything inside tortillas.
The sausage gravy ties it all together, adding that peppery, creamy richness Southern cooking is famous for.
Tips for the Best Enchiladas
- Don’t overcook the eggs—they’ll finish cooking in the oven.
- Use freshly shredded cheese for the best melt.
- Warm the tortillas before rolling to prevent tearing.
- Let the gravy thicken properly so it coats the enchiladas well.
Serving Ideas
These enchiladas are a full meal on their own, but you can pair them with:
- Fresh fruit salad
- Grits or hash browns
- Avocado slices or roasted veggies
- A side of biscuits if you want an extra Southern touch
For drinks, serve with hot coffee, sweet tea, or even mimosas for brunch.
FAQ
Can I freeze them?
Yes. Assemble and freeze before baking. Thaw overnight, then bake with fresh gravy on top.
Can I use corn tortillas?
Yes, but warm them first to avoid cracking.
What cheeses work best?
Cheddar and Monterey Jack are classic, but pepper jack or Colby Jack also taste great.
How long do leftovers last?
Up to 4 days in the fridge. Reheat in the oven or microwave.
Final Thoughts
Southern Breakfast Enchiladas with Sausage Gravy are warm, cheesy, and full of flavor. They’re simple enough for a weekend breakfast but special enough for holidays or guests.
This dish celebrates the comfort of Southern cooking while adding a fun, Tex-Mex-inspired twist. Serve it once, and it just might become a new family tradition.
