Country Gravy Breakfast Enchiladas
These Country Gravy Breakfast Enchiladas are the coziest way to start a special day. Fluffy scrambled eggs, savory sausage, and melty cheese are wrapped in soft tortillas, then smothered with rich, creamy country-style gravy. One bite, and you’ll feel like a true Southerner.
Love breakfast enchiladas? Love biscuits and gravy? Get ready for the best of both worlds! These Country Gravy Breakfast Enchiladas are a fun, comforting twist on a classic Southern breakfast.
This recipe is something truly special; it’s hearty, flavorful, and perfect when you’re craving a rib-sticking start to your day. It’s easy to assemble ahead of time, bakes beautifully, and will have everyone rushing to the table the moment it comes out of the oven.
We take a little shortcut with the gravy by swapping the traditional roux for a can of cream of chicken soup. It’s the perfect base for rich, savory sausage gravy and adds incredible flavor without the fuss. One bite, and you’ll see why these enchiladas are downright irresistible.
Ingredients You Need
- Tortillas– Regular size flour tortillas
- Eggs
- Breakfast sausage– You can use a mild, hot, or even maple flavored sausage.
- Cheese– Monterey Jack cheese melts super creamy.
- Cream of chicken or mushroom soup
- Milk
- Sour cream
- Pantry seasonings– Seasoned salt, garlic powder, onion powder, dried mustard, etc…
- jalapeños are optional but offers a fresh kick.
How To Make Breakfast Enchiladas
Using our semi-homemade shortcut for the gravy makes these country-gravy breakfast enchiladas come together fast. The only things you’ll need to cook ahead are the sausage and eggs—and those take just minutes.
- Crumble and cook sausage until no longer pink. Transfer to a paper towel lined plate to absorb some of the grease.
- Make the gravy by combining soup, sour cream, seasonings, and 1/2 cup of cooked sausage.
- Meanwhile, whisk the eggs with seasoned salt, black pepper, and milk, then scramble the eggs in the same pan used for the sausage. Stir in half the cheese and melt.
- Assemble enchiladas by layering some of the eggs and sausage down the center of each tortilla, then roll. Place seam side down in a baking dish.
- Pour the sausage gravy over the top and cover with a layer of cheese.
- Bake enchiladas uncovered at 350℉ for 30-minutes. Top with fresh jalapeños if desired and serve.
Ang’s Helpful Tips and Variations
- Use good-quality sausage: A well-seasoned sausage makes all the difference. For extra flavor, try using one infused with herbs like sage, or maple sausage for a rich flavor.
- Don’t overcook the eggs: Slightly soft scrambled eggs keep the filling tender and moist.
- Add-ins: Try cooked hash browns, sautéed onions, bell peppers, or mushrooms inside the enchiladas for extra texture.
Serving Suggestions for Breakfast Enchiladas
These enchiladas are honestly so filling you really don’t need much extra, however, it’s nice to have some options to balance out the meal especially if you’re going to be serving this to company. Try…
Crispy hash browns or breakfast potatoes.
Fresh fruit salad or even simple greens with my Easy Homemade Vinaigrette.
Toppings like diced tomatoes or salsa for a fresh taste.
I love this recipe because it’s unexpected and just different enough to get your family and guests curious AND excited about breakfast. The flavors are warm and familiar, with just the right touch of something new to make it unforgettable.
Country Gravy Breakfast Enchiladas
Equipment
- 2 medium bowls
- large skillet
- 9×13-inch baking dish
Ingredients
- 1 lb breakfast sausage
- 9 large eggs
- 1/2 cup milk
- 1/2 tsp seasoned salt or all-purpose seasoning
- 3/4 tsp black pepper, divided
- 1 (10.5) ounce can cream of chicken or mushroom soup
- 1/2 cup sour cream
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp dried mustard
- 8 regular size flour tortillas
- 1 1/2 cups Monterey Jack cheese, shredded and divided
- diced jalapeños optional
Instructions
Preheat oven to 350℉ and grease baking dish with non-stick spray.
- In a medium bowl whisk eggs, milk, seasoned salt, and black pepper. Set aside.
- In a separate medium bowl add cream of chicken soup, sour cream, garlic powder, onion powder, dried parsley, and dried mustard. No need to mix just yet. Set aside.
- Heat a large skillet to medium heat. Cook and crumble sausage until no longer pink, about 5-minutes. Once cooked, transfer to a plate lined with paper towels to absorb some of the grease. Add 1/2 cup of the cooked sausage to the cream of chicken mixture and combine. Note: Keep the skillet warm to scramble the eggs. If there is a lot of grease, remove all but 1 tbsp or so.
- Make sure the skillet is on low. Add the eggs and scramble just until soft. Turn off the heat and fold in half of the cheese to melt. Remove the pan from the heat.
- Divide the eggs and remaining sausage between 8 tortillas, adding a layer of eggs and meat down the center of each tortilla. Roll up and place seam side down in your prepared baking dish.
- Pour gravy mix over the enchiladas and use a spoon to spread out, covering all the tortillas. Top with remaining cheese.
- Bake uncovered for 30-minutes or until bubbly and slightly golden on top. Garnish with fresh jalapeños if desired and serve.
Notes
- Make-Ahead (Refrigerate): Assemble the enchiladas (without gravy) up to 24 hours ahead. Cover tightly and refrigerate. When ready to bake, pour gravy and remaining cheese on top and bake as directed.
- Freeze: Wrap individual enchiladas (without gravy) in foil and freeze up to 2 months. Thaw overnight, top with gravy and cheese, and bake until heated through.
- Reheat: Cover leftovers with foil and bake at 350°F until warmed, or microwave in short bursts.
Nutrition
More Breakfast Ideas To Enjoy
If you enjoy making a special breakfast, try these next! Huevos Rancheros Casserole, Farmer’s Breakfast Casserole, Upside-Down Orange French Toast, Overnight Slow Cooker Breakfast Casserole, Cinnamon Roll French Toast Casserole, Cheesy Green Chili Egg Casserole, and Sweet Breakfast Waffle Nachos.
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