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Breakfast Enchiladas with Sausage Gravy

A healthy twist on a traditional breakfast favorite, these breakfast enchiladas are packed with protein and flavor, perfect for kickstarting your day.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 6 pieces Eggs A fantastic source of protein.
  • 1 pound Sausage Crumbled; can use plant-based sausage.
  • 1 cup Hash Browns Can substitute with roasted potatoes or sweet potatoes.
  • 4 pieces Tortillas Use gluten-free tortillas for gluten sensitivities.
Gravy Ingredients
  • 1/2 pound Sausage (for gravy) Can substitute with a plant-based version.
  • 2 tablespoons Flour Whole wheat flour can be a healthier option.
  • 2 cups Milk Consider using low-fat or plant-based milk.
  • 2 cups Cheese Dairy-free cheese can be used for a healthier alternative.
Seasonings
  • to taste Seasonings Use your favorite spices.

Method
 

Preparation
  1. Preheat your non-stick pan over medium heat and add the crumbled sausage. Cook until browned, about 5 to 7 minutes.
  2. In a mixing bowl, whisk together the eggs with salt and pepper. Once the sausage is cooked, push it to one side and scramble the eggs on the other side until fully cooked, about 3 to 4 minutes.
  3. Add in the hash browns to the scrambled eggs, stirring together and cooking for an additional 2 to 3 minutes until heated through and slightly crispy.
  4. Warm the tortillas in a separate pan or microwave for about 30 seconds.
Assembly
  1. Spoon a generous portion of the filling onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
Making the Gravy
  1. In the same pan, add the sausage for gravy and cook until browned. Sprinkle in the flour, stirring for about 1 minute to form a roux.
  2. Gradually whisk in the milk, stirring constantly until the gravy thickens, about 5 to 7 minutes.
Baking
  1. Preheat your oven to 350°F (175°C). Pour the sausage gravy over the assembled enchiladas, top with cheese, and bake for 20 minutes, or until the cheese is melted and bubbly.

Notes

Great for meal prep! Assemble ahead of time and store in the fridge for up to 3 days. Extra gravy can be stored for up to 4 days in an airtight container.