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Breakfast Enchiladas with Sausage Gravy

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A comforting breakfast dish featuring scrambled eggs, cheesy potatoes, and sausage, all smothered in a rich gravy.

Ingredients

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  • 6 large eggs, scrambled
  • 1 lb sausage, crumbled
  • 2 cups shredded cheese (cheddar, Monterey Jack, or dairy-free alternatives)
  • 1 cup hash browns (or 1 cup diced, roasted potatoes)
  • 4 tortillas (corn or flour; gluten-free options work too)
  • 1/2 lb sausage for the gravy
  • 2 tablespoons all-purpose flour
  • 2 cups milk (dairy or plant milk)
  • Seasonings: salt, black pepper, smoked paprika, optional chili powder or cumin

Instructions

  1. Preheat oven to 375°F (190°C) and lightly oil a small baking dish.
  2. Brown crumbled sausage in a skillet over medium heat until fully cooked, then set aside.
  3. Cook hash browns in the same skillet until golden; season and remove.
  4. Scramble eggs in a clean skillet until just set, then remove from heat.
  5. For the gravy, brown the remaining sausage, then stir in flour and cook for 1 minute.
  6. Whisk in milk until smooth, and simmer until thickened, seasoning to taste.
  7. Assemble enchiladas by filling tortillas with scrambled eggs, cooked sausage, hash browns, and cheese; roll tightly.
  8. Place in baking dish, pour gravy over, and top with remaining cheese.
  9. Bake for 15-20 minutes until cheese is melted and bubbly.
  10. Let rest for 5 minutes before serving.

Notes

For a less meaty option, use mushrooms or tempeh instead of one sausage portion. For crispier hash browns, roast diced potatoes at 425°F for 20-25 minutes.

Nutrition

Find it online: https://www.simplefamilydishes.com/breakfast-enchiladas-with-sausage/