These Breakfast Enchiladas are everything I love about a hearty breakfast wrapped into one comforting casserole. Soft flour tortillas are stuffed with fluffy scrambled eggs, savory breakfast sausage, crispy hash browns, and plenty of cheese. They're rolled up, placed into a baking dish, then covered with a rich homemade sausage gravy and even more melted cheese. As they bake, everything comes together into a creamy, cheesy, satisfying breakfast that's perfect for feeding a crowd. Every bite is loaded with fluffy eggs, savory sausage, creamy gravy, and gooey cheese. This is the kind of breakfast that turns an ordinary morning into something special.
Why You'll Love This Recipe
Loaded with all your favorite breakfast ingredients
Perfect for feeding a family or crowd
Great make-ahead breakfast option
Rich homemade sausage gravy takes it over the top
Easy enough for weekends but special enough for holidays
Comfort food at its absolute best
Freezer-friendly and meal-prep approved
Variations
Bacon Breakfast Enchiladas
Replace the sausage with crispy bacon.
Southwest Breakfast Enchiladas
Add diced green chiles, jalapeños, and pepper jack cheese.
Meat Lover's Version
Use both bacon and sausage for extra flavor.
Veggie Breakfast Enchiladas
Skip the meat and add bell peppers, mushrooms, spinach, and onions.
Spicy Breakfast Enchiladas
Add hot breakfast sausage and diced jalapeños.
Country Ham Version
Replace the sausage with diced smoked ham.
Loaded Breakfast Enchiladas Add crispy bacon, green onions, and extra cheese on top before serving.
- Step 1: Cook sausage
- Step 2: Cook eggs
- Step 3: Add cooked sausage
- Step 4: Add hashbrowns & cheese
Breakfast Enchiladas
Ingredients
- 6 eggs scrambled
- 1 pound breakfast sausage crumbled
- 1 cup hash browns
- 2 cups shredded cheese
- 4 flour tortillas
- ½ pound breakfast sausage
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Cook 1 pound of breakfast sausage in a skillet over medium heat until browned and fully cooked, about 5 to 7 minutes.
- Drain excess grease if needed.
- In a large bowl combine: Scrambled eggs, Cooked sausage, and Hash browns
- Season with salt and pepper. Mix until evenly combined.
- Preheat oven to 350°F.
- Lay a tortilla flat and add about one-quarter of the filling down the center. Sprinkle with cheese.
- Roll tightly and place seam-side down into a greased baking dish. Repeat with remaining tortillas.
- Cook the remaining ½ pound sausage in the same skillet until browned.
- Sprinkle flour over the sausage and stir continuously for 1 minute.
- Slowly pour in the milk while stirring.
- Cook for about 5 minutes until thick and creamy.
- Season with salt and pepper.
- Pour the sausage gravy evenly over the enchiladas. Top with the remaining cheese.
- Bake for 20 to 25 minutes or until the cheese is melted, bubbly, and lightly golden.
- Allow to cool for a few minutes. Serve warm and enjoy.
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David Hoeft says
I never thought of using sausage gravy with breakfast tacos/enchiladas. Great idea!!!
I did add some onion, green pepper, and one very angry jalapeño, which forced me back when I cut into it, along with using hot sausage.
Jay (Spinelli) says
Lol..thanks for the feedback