Description
A hearty breakfast enchilada recipe filled with scrambled eggs, sausage, hash browns, and topped with creamy sausage gravy.
Ingredients
Scale
- 6 pieces Eggs (scrambled)
- 1 pound Sausage (crumbled, can use plant-based for a meatless version)
- 2 cups Cheese (use dairy alternatives if needed)
- 1 cup Hash Browns (can substitute with roasted potatoes)
- 4 pieces Tortillas (can use gluten-free)
- 1/2 pound Sausage (for sausage gravy)
- 2 tablespoons Flour (to thicken gravy)
- 2 cups Milk (use plant-based milk for vegan version)
- Seasonings (to taste)
Instructions
- Prepare the Filling: Start by scrambling the eggs in a skillet over medium heat. Once they’re nearly set, add the crumbled sausage and hash browns, cooking until everything is heated through and the eggs are fully cooked.
- Make the Gravy: In a separate pan, brown the sausage for the gravy, then sprinkle in the flour. Cook for about a minute before slowly adding the milk, continuously stirring until it thickens. Season to taste.
- Assemble the Enchiladas: Lay out the tortillas and spoon the filling evenly down the center. Top with cheese, then roll the tortillas tightly and place them seam-side down in a greased baking dish.
- Top with Gravy: Pour the sausage gravy over the top of the rolled enchiladas and sprinkle extra cheese if desired. Bake in a preheated oven at 350°F for about 15-20 minutes until heated through and the cheese is melted.
- Serve and Enjoy: Once they come out of the oven, let them cool for a few minutes before serving. Garnish with fresh cilantro or green onions if desired!
Notes
Use fresh ingredients for the best flavor. Customize with veggies or spices as preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 460
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg