Sausage Gravy Breakfast Enchiladas

Sausage Gravy Breakfast Enchiladas- Hearty breakfast enchiladas with a Southern spin on a favorite Mexican dish, your whole family will thank you in advance.

Breakfast Enchilada Casserole

If you're a breakfast casserole fan, you'll love these Breakfast Enchiladas with Sausage Gravy.

Not only are the enchiladas delicious and a little unique, but they are also easy to make and can be prepared the night before for brunch or a family breakfast the next morning.

Get all the ingredients ready and assemble the breakfast enchiladas the night before.  Make the sausage gravy the next morning, then pop it in the oven.

For the ingredients, I used hot sausage, white sharp cheddar cheese, and shredded hash browns.  I softly scramble the eggs because they will cook some more in the enchiladas.

If you prefer to change the ingredients to your taste, feel free to do so, but I recommend the white sharp cheddar cheese in these Breakfast Enchiladas.  It just makes them super delicious.

My grandsons are big fans of eating breakfast for dinner.  A couple of weeks ago, I made Challah French Toast and a pan of Breakfast Enchiladas.

Serve a bowl of fruit, and we have a meal fit for a King and Queen. haha.

This is such a fun and different take on a breakfast casserole.  I can promise you I will be making it often.

I hope you can make some Breakfast Enchililadas for your next party or celebration.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR BREAKFAST ENCHILADA CASSEROLE

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Breakfast Enchiladas Casserole, as well as similar recipe ideas you can try.

Or, you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

TIPS AND TIDBITS FOR THE BEST BREAKFAST ENCHILADA CASSEROLE

Eggs.   Don't overcook the eggs for a good texture.  It is better to undercook the eggs because they will continue to cook in the oven.

Sausage.  After cooking the sausage, make sure to drain off any excess grease before adding it to the gravy.  Mild sausage can be substituted for the hot sausage.

Cheddar cheese.  Mild or Colby cheddar cheese can be substituted for the sharp cheddar.

Hash browns.  Cook the hashbrowns until they are slightly crispy for added texture.

Make ahead.  The enchiladas can be made ahead of time, the night before, and refrigerated until cooked the next morning.  Cook the sausage and make the enchiladas with half of it, then refrigerate the other half for the gravy the next morning.

Leftovers.  When reheating if needed, add a splash of milk to the casserole while reheating to help keep it smooth and creamy.

WHAT YOU NEED TO PREPARE BREAKFAST ENCHILADA CASSEROLE

2 large skillets

Slotted spoon
9"x13" oblong baking dish
Avocado oil
Bulk (ground) sausage
Four
Whole milk
Medium onion
Frozen shredded hash browns
Whole eggs
Shredded White Sharp Cheddar Cheese
Fajita size flour tortillas

HOW TO PREPARE BREAKFAST ENCHILADA CASSEROLE

Eggs.  In a large skillet, heat the butter over medium heat until it melts.  Add eggs, salt, and pepper.  Scramble the eggs, moving them around in the skillet.  

Cook until the eggs are soft and fluffy, but not completely cooked through.  Remove eggs from skillet onto a platter; set aside.  Use the eggs in the enchiladas.

Hashbrowns.  Heat a large skillet with oil until hot but not smoking.  Add half of the hash browns.  

Salt and pepper the mixture, then let it cook until the bottom is golden brown, about 5 minutes without stirring.  Turn the hash browns over and cook until the other side is golden brown, about 3 minutes.   
 

Remove from the skillet and cook the other half the same way.  Set aside.  Use the hash browns in the enchiladas.  Use the hash browns in the enchiladas. 

SAUSAGE GRAVY.  While the hash browns are cooking, cook the sausage and onions in the skillet used to cook the eggs on medium-high heat.  Brown the sausage, breaking it up until crumbly.  Remove half the sausage from the skillet onto a paper towel-lined platter.  Use this reserved sausage in the enchiladas.

Preheat the oven to 350°F.  Add avocado oil to the remaining sausage.  Heat on medium-high heat until hot but not smoking.  Add the four.  Stir the flour into the sausage and oil until lightly brown.  

Add the milk, 2 cups first and a cup at a time as needed, continually stirring, scraping the bottom of the skillet, releasing all the sausage crumbs.  Cook, stirring until it slightly thickens.  Cook until the sauce is creamy, then turn the burner off.  

The gravy needs to be more like a creamy sauce, not runny or thick.  It will thicken as it cooks in the oven. If the gravy gets too thick, add a little milk to keep it creamy.

ENCHILADAS.  Lay tortilla on a plate and layer portions of eggs, hash browns, sausage and onions, and grated cheese.  

Roll the tortilla up tightly, placing the seam side down in a 9-inch x 13-inch baking dish.  Repeat using all the flour tortillas.

If any hash browns or crumbly sausage are left over, sprinkle them across the top of the enchiladas.  

Pour the creamy sausage gravy over the enchiladas, covering each one.  Sprinkle the remaining shredded cheese evenly over the creamy sausage gravy.

Bake for 30-40 minutes. 

WHERE YOU MAY SEE THIS RECIPE

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