Go Back
–+ servings
Breakfast Enchiladas with Sausage Gravy

Amazing Mexican Street Corn Pasta Salad You'll Love

This Amazing Mexican Street Corn Pasta Salad is a delightful combination of flavors, perfect for your brunch gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 4 large Flour Tortillas Can substitute with corn or gluten-free tortillas.
  • 1 pound Breakfast Sausage Swap for plant-based breakfast crumbles for a vegetarian option.
  • 1 medium Diced Onion Use shallots or leeks as a mild alternative.
  • 1 medium Diced Bell Pepper Any color bell pepper works, or substitute with chopped zucchini.
  • 6 large Eggs Egg substitutes may be used for a vegan alternative.
  • 1/2 cup Milk Almond or oat milk can be used for a dairy-free version.
  • 1 teaspoon Garlic Powder Fresh garlic can be used as an alternative.
  • 1 teaspoon Onion Powder Can be omitted if using fresh onion.
  • 1 cup Shredded Cheddar Cheese Substitute with dairy-free cheese for vegan options.
  • 1 cup Salsa Replace with diced tomatoes for a milder taste.
  • 1 tablespoon Olive Oil Can substitute with butter or any cooking oil.
  • to taste Salt
  • to taste Pepper
For the Gravy
  • 1/4 cup All-Purpose Flour Substitute with a gluten-free flour blend for gluten-free options.
  • 2 cups Milk Dairy-free milk can be used as mentioned above.
  • to taste Black Pepper
  • to taste Cayenne Pepper (optional) Omit for a milder flavor.
  • to garnish Chopped Green Onions or Cilantro For freshness and presentation.

Equipment

  • large skillet
  • baking dish
  • Saucepan
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper; cook for 5–7 minutes until soft.
  3. Crumble breakfast sausage into the skillet with vegetables; cook for 8–10 minutes until browned.
  4. In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper. Pour into the skillet over sausage and veggies; cook for 3–4 minutes.
  5. Fill each flour tortilla with sausage and egg mixture, sprinkle with cheese, and roll tightly. Place seam-side down in a greased baking dish.
  6. Melt butter in a saucepan; whisk in flour to create a roux. Gradually add milk, whisking until thickened. Season with black and cayenne pepper.
  7. Pour gravy over enchiladas, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.
  8. Let cool slightly, garnish with chopped green onions or cilantro, and serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 210mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

These enchiladas can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.

Tried this recipe?

Let us know how it was!