Breakfast Enchiladas
These Breakfast Enchiladas combine scrambled eggs, sausage, hash browns, and cheese wrapped inside tortillas, topped with homemade sausage gravy and baked until hot and bubbly. The ultimate comfort food breakfast casserole.
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.
Video
Recipe Tips
For the best texture, allow the enchiladas to rest for 5 to 10 minutes after baking. This gives the gravy time to thicken slightly and helps the enchiladas hold together when serving.
