Description
A hearty Southern-inspired breakfast dish featuring savory sausage enchiladas smothered in creamy sausage gravy, loaded with eggs, tater tots, and melted cheeses wrapped in warm flour tortillas. Perfect for brunch or a satisfying breakfast.
Ingredients
Scale
Sausage Gravy:
- 1 pound ground breakfast sausage
- 1/3 cup all-purpose flour
- 2 3/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup diced onion
- 1 jalapeno, minced
Enchiladas Filling:
- 10 large eggs
- 2 tablespoons butter
- 2 cups cooked tater tots
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded cheddar cheese
- 10 fajita-size flour tortillas
Instructions
- Cook Sausage and Vegetables: In a large skillet over medium heat, cook the ground breakfast sausage along with the diced onion and minced jalapeno until the sausage is browned and the onions are translucent, about 5-7 minutes. Drain any excess grease.
- Make Sausage Gravy: Sprinkle the all-purpose flour over the cooked sausage mixture, stirring well to combine and cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring frequently until the gravy thickens, about 5-8 minutes. Season with salt and pepper and remove from heat.
- Prepare Eggs: In a separate pan, melt the butter over medium heat. Crack in the eggs and scramble gently until just cooked through but still moist. Remove from heat.
- Assemble Enchiladas: Warm the flour tortillas to make them pliable. On each tortilla, spread a layer of scrambled eggs, then top with cooked tater tots. Add a generous spoonful of the sausage gravy, and sprinkle with a mix of Pepper Jack and cheddar cheeses.
- Roll and Place: Roll up each tortilla tightly and place seam side down in a baking dish or serving platter.
- Serve: Spoon additional sausage gravy over the rolled enchiladas, sprinkle with more cheese if desired, and serve warm. Optionally, garnish with extra jalapeno slices or chopped green onions for freshness.
Notes
- For spicier enchiladas, add more jalapeno or sprinkle with cayenne pepper in the gravy.
- You can substitute tater tots with diced hash browns or breakfast potatoes.
- Use gluten-free flour to make the gravy gluten-free if needed.
- Leftovers keep well refrigerated for up to 3 days and reheat in the oven or microwave.
- Using a mix of Pepper Jack and cheddar provides a nice creamy texture with a spicy kick.
Keywords: Southern sausage enchiladas, breakfast enchiladas, sausage gravy, breakfast casserole, tater tots, Pepper Jack cheese, cheddar cheese, eggs, flour tortillas