Description
Delicious breakfast enchiladas filled with scrambled eggs, crumbled sausage, and topped with a creamy sausage gravy.
Ingredients
Scale
- 6 pieces Eggs (scrambled)
- 1 pound Sausage (crumbled)
- 2 cups Cheese (melty blend)
- 1 cup Hash Browns
- 4 pieces Tortillas (flour or gluten-free)
- 1/2 pound Sausage (for gravy)
- 2 tablespoons Flour
- 2 cups Milk (traditional or plant-based)
- Seasonings (salt, pepper, cayenne pepper)
Instructions
- Prepare the filling: In a skillet over medium heat, cook crumbled sausage until browned, about 5-7 minutes. Set aside some for the gravy.
- Scramble the eggs: Whisk eggs in a mixing bowl and pour into the skillet, cooking until just set. Add hash browns towards the end.
- Assemble the enchiladas: Layer egg and sausage filling on each tortilla, sprinkle with cheese, roll them tightly, and place seam-side down in a greased baking dish.
- Make the gravy: In the skillet, combine reserved sausage with flour, cook for a minute, then gradually whisk in milk. Cook until thickened, about 3-5 minutes.
- Bake: Preheat oven to 375°F (190°C). Pour gravy over enchiladas, top with remaining cheese, and bake for 15-20 minutes until bubbly.
- Serve and enjoy: Let cool slightly before serving, garnished with fresh herbs or green onions.
Notes
Make a day ahead for convenience; left overs can be stored for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg