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Breakfast Enchiladas with Sausage Gravy

Mouthwatering Breakfast Enchiladas with Sausage Gravy Delight

Try these Breakfast Enchiladas with Sausage Gravy for a comforting and satisfying breakfast experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 4 large Flour Tortillas or corn/gluten-free tortillas for dietary needs
  • 1 pound Breakfast Sausage or plant-based crumbles for vegetarian option
  • 1 cup Diced Onion shallots or leeks can be used as alternatives
  • 1 cup Diced Bell Pepper any bell pepper or zucchini for variation
  • 6 large Eggs egg substitutes can be used for vegan option
  • 0.5 cup Milk almond or oat milk for dairy-free alternative
  • 1 teaspoon Garlic Powder can substitute with fresh garlic if preferred
  • 1 teaspoon Onion Powder can omit if using fresh onion
  • 1 cup Shredded Cheddar Cheese dairy-free cheese is a substitute
  • 1 cup Salsa diced tomatoes for a milder alternative
  • 2 tablespoons Olive Oil or butter/cooking oil
  • to taste Salt
  • to taste Pepper
For the Sausage Gravy
  • 0.25 cup All-Purpose Flour use gluten-free flour blend for gluten-free
  • 2 cups Milk dairy-free milk can be used
  • to taste Black Pepper
  • to taste Cayenne Pepper optional for heat
  • to garnish Chopped Green Onions or Cilantro

Equipment

  • large skillet
  • baking dish
  • Saucepan
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease the baking dish.
  2. In a large skillet, heat olive oil over medium heat, sauté diced onion and bell pepper for 5-7 minutes.
  3. Crumble the breakfast sausage into the skillet and 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 and cook for 3-4 minutes.
  5. Fill each tortilla with the sausage and egg mixture, roll, and place seam-side down in the baking dish.
  6. In a saucepan, melt butter, whisk in flour to form a roux. Gradually add milk, stirring until thickened. Season with black and cayenne pepper.
  7. Pour the gravy over the enchiladas, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 10 minutes.
  8. Let cool slightly, garnish with green onions or cilantro, and serve.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 18gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Warming tortillas before filling helps prevent tearing. Control the amount of gravy to avoid soggy enchiladas. Store leftovers properly for up to 3 days.

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