Description
A comforting breakfast dish featuring tortillas filled with scrambled eggs, sausage, and hash browns, topped with rich 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 a vegan version)
- Seasonings (to taste)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, crumble the sausage and cook until browned and cooked through. Add the scrambled eggs, hash browns, and seasonings, stirring until everything is well combined.
- Lay each tortilla flat and add a generous helping of the sausage and egg mixture in the center. Sprinkle cheese on top and roll up the tortillas. Place them seam-side down in a greased baking dish.
- For the sausage gravy, cook the 1/2 pound of sausage in the skillet until browned. Sprinkle in the flour and stir, slowly adding milk until the mixture thickens. Season to taste.
- Pour the gravy over the rolled enchiladas and top with the remaining cheese.
- Bake for 20–25 minutes or until the cheese is melted and golden. Serve warm and enjoy the smiles around the table!
Notes
Make-Ahead Strategy: Prepare the filling and gravy the night before, store them in the refrigerator, and assemble in the morning for a quick cook. Leftover enchiladas can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 210mg