Southern Breakfast Enchiladas with Sausage Gravy

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, scramble eggs until just set. Remove from heat and set aside.
3. Lay out tortillas and fill each with scrambled eggs, cooked sausage, a sprinkle of cheese, and green onions. Roll tightly and place seam-side down in the prepared baking dish.
4. In the same skillet, cook the sausage for the gravy until browned. Stir in flour and cook for 1–2 minutes.
5. Slowly whisk in milk, stirring constantly, until thickened. Season with salt and black pepper.
6. Pour the sausage gravy evenly over the enchiladas in the baking dish. Top with remaining cheese.
7. Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
8. Serve hot, with extra gravy spooned over each portion.

Variations:

• Spicy Twist: Use hot breakfast sausage and add cayenne pepper to the gravy.
• Veggie Boost: Mix sautéed bell peppers, mushrooms, or spinach into the eggs.
• Cheese Swap: Try pepper jack for spice or smoked gouda for richness.
• Southwest Style: Add salsa or diced green chilies inside the tortillas before rolling.

Tips:

• Cook the scrambled eggs just until soft—they’ll finish in the oven.
• Use freshly grated cheese for better melting and flavor.
• Make ahead by assembling enchiladas the night before, then bake in the morning with fresh gravy.
• Serve with hash browns or fresh fruit for a complete brunch spread.

Southern Breakfast Enchiladas with Sausage Gravy are rich, cheesy, and irresistibly comforting—a dish that turns an ordinary breakfast into something truly memorable.