Sausage Gravy Breakfast Enchiladas,hearty breakfast enchiladas with a Southern spin on a favorite Mexican dish your whole family will thank you for in advance.
ENCHILADA BREAKFAST CASSEROLE
If you are a fan of breakfast casseroles, you are going to love these BreakfastEnchiladas with Sausage Gravy.
Not only are the encolads delicious and a little unique, but it is also easy to make and can even be made the night before for the next morning for brunchor family breakfast.
Get all the ingredients ready and assemble the breakfast enchiladas the night before, make the sausage gravy the next morning and pop in the oven.
For the ingredient, I used hot sausage, white sharp cheddar cheese, and shredded hash browns. I soft scramble the eggs because they will cook some more in the enchiladas.
If you prefer to change up the ingredients to your taste, feel free, but I do recommendthe white sharp cheddar cheese in these Breakfast Enchiladas. It just makes them super delicious.
My grandsons are big fans of eatingbreakfast for dinner. A couple weeks ago, I made Challah French Toast and a pan of Breakfast Enchiladas. Serve a bowl of fruit, and we have a meal for a King or Queen. haha.
This is such a fun and different take on a breakfastcasserole, I can promise you I will be making itoften.
What You Will Need For The Recipe:
- 2 large skillet
- Slotted spoon
- 9"x13" oblong baking dish
- Avocadooil
- Bulk (ground) sausage
- Four
- Whole milk
- Medium onion
- Frozen shredded hash browns
- Whole eggs
- Shredded White Sharp Cheddar Cheese
- Fajitasize flour tortillas
WHERE WILL YOU SEE THIS RECIPE
Looking for more recipes? Use the search bar in the topright-handcorner or click onMy Recipe Boxin the top menu.
More Recipes ToEnjoy!
Potato Sausage Egg Breakfast Casserole
Overnight French Toast
I hope you will get to make some Baked Ham and Angel Biscuits for your next party or celebration.
Enjoy!
xo
Yield: 10-12Author: Kay Little | Cooking with K
Southern Breakfast Enchiladas
Hearty breakfast dish with a Southern spin on a favorite Mexican dish your whole family will thank you for in advance.
ingredients:
Eggs
- 3 tablespoons butter
- 8-10 large whole eggs
- 1 teaspoon salt
- 1 1/2 teaspoon coarse black pepper
Hash Browns
- 2-3 tablespoons vegetable oil
- 16 oz. frozen shredded hash browns
- 1 teaspoon salt
- 1 1/2 teaspoon coarse black pepper
Sausage Gravy
- 3 tablespoons avocadooil
- 1 lb. hot ground pork sausage
- 1 medium onion, chopped
- 3 tablespoonsall purposeflour
- 3-4 cups whole milk
- 1 teaspoon salt
- 1 1/2 teaspoons coarse black pepper
Enchiladas
- 12 fajita flour tortillas
- 2-2 1/2 cups sharp white cheddar cheese
instructions
Eggs
- In a large skillet heat butter to hot and melting. Add eggs, salt, and pepper. Scramble theeggs moving them around in the skillet.
- Cook until eggs are cooked soft and fluffy not entirely done. Remove eggs from skillet onto a platter; set aside. Use the eggs in the enchiladas.
Hash Browns
- Heat a large skillet with oil until hot but not smoking. Add half of the hash browns.
Salt and pepper and let cook until the bottom is golden brown about 5 minutes without stirring. Turn the hashbrowns over and cook until the other side is golden brown; approximately 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 highheat. 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 350 degrees F. Add avocado oil to the remaining sausage. Heat on medium highheat until hot but not smoking. Add the four. Stir the flour in 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 slightly thickens. Cook untilit is a creamy sauce and 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 tortillaon a plate and layer portions eggs, hash browns, sausage and onions, and grated cheese. Roll the tortillaup tightly, placing the seam side down in a 9-inch x 13-inch baking dish. Repeat using all the flour tortillas
- If there is any hash browns, crumbly sausage leftover, sprinkle across the top of the enchiladas.
- Pour the creamy sausage gravy over the enchiladascovering each one. Sprinkle remaining shredded cheese evening over the creamy sausage gravy.
- Bake for 30-40 minutes.
NOTES:
The enchiladas can be made ahead the night before and refrigerate until cooked the next morning. I cook the sausage and make the enchiladas with half and refrigerate the other half for the creamy gravy the next morning. Mild sausage may be substituted for the hot sausage.Mild cheddar cheese may be substituted for the Sharp White Cheddar Cheese, but not as tasty.
© Copyright 2009-2017 - Kay Little, Owner/Author of Cooking with K - All rights reserved. All images and content here on Cooking with K are protected under the Digital Millennium Copyright Act.
Kay Little @ Cooking with KKay Little
