Country Gravy Breakfast Enchiladas Recipe | Easy & Hearty
When I first tried making these Country Gravy Breakfast Enchiladas, I knew I had stumbled upon something special. It’s the kind of meal that feels both indulgent and deeply comforting, perfect for a slow weekend morning. Imagine savory sausage and fluffy eggs rolled into soft tortillas, then smothered in a creamy, homemade country gravy and baked until bubbly.
This dish combines the best of a classic Southern breakfast with the fun of enchiladas. If you enjoy hearty breakfast dishes, you might also love the Ground Beef Orzo Recipe for a filling lunch or dinner. It has quickly become my go-to recipe for impressing guests or simply treating my family.
Ingredients You’ll Need
This recipe uses straightforward pantry staples to create a truly memorable breakfast casserole. Using fresh, quality ingredients will make a noticeable difference in the final flavor and texture.
For the Enchiladas:
- 8 flour tortillas – Soft taco size works best, as they are pliable and easy to roll without tearing.
- 1 pound breakfast sausage – I prefer a classic pork sausage for its rich, savory flavor, but any kind will do.
- 6 large eggs – These form the hearty, protein-packed base of the filling.
- ½ cup milk – Whisking this into the eggs makes them wonderfully fluffy and light.
- 1 cup shredded cheddar cheese – Grating your own cheese from a block ensures it melts smoothly without any anti-caking agents.
- 1 cup shredded Monterey Jack cheese – This adds a mild, creamy, and extra gooey texture that complements the sharp cheddar.
For the Gravy:
- 2 tablespoons butter – This is the foundation of your roux, adding rich flavor to the gravy.
- 2 tablespoons all-purpose flour – This thickens the gravy to a perfect, pourable consistency.
- 2 cups whole milk – For the creamiest, most luxurious gravy, whole milk is a must.
- ½ teaspoon garlic powder – Adds a subtle, savory depth to the gravy.
- ½ teaspoon onion powder – Enhances the overall savory notes of the dish.
- ½ teaspoon black pepper – A classic component of country gravy that provides a gentle warmth.
- ¼ teaspoon salt – Balances all the flavors and brings them together.
- Chopped chives or green onions (optional garnish) – Provides a fresh, colorful finish.
Note: Serves several.
Variations
One of the best things about this recipe is how easy it is to customize. Here are a few simple swaps and additions to make it your own.
- Make it Spicy: For a little heat, add diced jalapeños or a can of green chiles to the egg and sausage mixture. You can also swap the Monterey Jack for pepper jack cheese. A few dashes of your favorite hot sauce in the gravy also works wonders.
- Vegetarian Option: To make this dish vegetarian, simply leave out the sausage. Replace it with sautéed mushrooms, bell peppers, and onions for a hearty and flavorful alternative. A plant-based sausage crumble would also be a fantastic substitute.
- Different Meats: Feel free to experiment with other proteins. Crumbled bacon, diced ham, or even chorizo would be delicious in the filling.
- Dairy-Free: For a dairy-free version, use unsweetened almond or soy milk for the eggs and gravy. You will also need to use a plant-based butter substitute and your favorite dairy-free shredded cheese alternatives.
Cooking Time
This recipe comes together fairly quickly, making it a great option for a special weekend brunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Equipment You Need
You don’t need any fancy gadgets for this recipe, just a few kitchen basics.
- 9×13-inch Baking Dish: This is the perfect size for arranging the eight enchiladas snugly.
- Skillet: You’ll need this for browning the sausage and scrambling the eggs.
- Medium Saucepan: Use this to prepare the creamy country gravy.
- Whisk: Essential for creating a smooth, lump-free gravy.
- Spatula: For breaking up the sausage and gently scrambling the eggs.
- Mixing Bowl: To whisk the eggs and combine the filling ingredients.
How to Make Country Gravy Breakfast Enchiladas
This comforting dish is assembled in a few simple stages: preparing the filling, making the gravy, and baking it all together. The process is straightforward and results in a wonderfully satisfying meal.
Prepare the Oven and Baking Dish
First things first, preheat your oven to 350°F (175°C). While it heats up, lightly grease a 9×13-inch baking dish with butter or non-stick spray. This simple step ensures that your enchiladas won’t stick, making serving much cleaner and easier.
Cook the Sausage
Place a skillet over medium heat and add the breakfast sausage. Use a spatula to break the meat into small crumbles as it cooks. Continue cooking until it’s browned all over with no pink remaining, then transfer it to a plate, leaving the flavorful drippings behind if you wish.
Scramble the Eggs
In a medium bowl, whisk the eggs and milk together until they are well combined and slightly frothy. Pour the mixture into a clean skillet over medium-low heat. Gently stir the eggs as they cook until they are just set but still soft, then remove them from the heat to prevent overcooking.
Create the Filling
Now it’s time to combine your filling ingredients. Add the cooked sausage back into the skillet with the scrambled eggs. Sprinkle in half of the shredded cheddar and half of the Monterey Jack cheese, and gently fold everything together until the cheese begins to melt into a cohesive mix.
Fill and Roll the Tortillas
Lay out your flour tortillas on a clean surface. Divide the egg and sausage mixture evenly among the eight tortillas, placing it in a line down the center of each. Roll each tortilla up snugly and place it seam-side down in your prepared baking dish.
Make the Country Gravy
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute, stirring constantly, to form a roux. Slowly pour in the whole milk while continuing to whisk to prevent lumps, then add the garlic powder, onion powder, salt, and pepper.
Assemble and Bake
Continue whisking the gravy until it thickens to a smooth, pourable consistency, which should take about 4-5 minutes. Pour the hot gravy evenly over the enchiladas in the baking dish, making sure to cover them completely. Sprinkle the remaining shredded cheese over the top.
Bake and Garnish
Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes. The enchiladas are ready when the gravy is bubbling and the cheese is melted and lightly golden. Let them cool for a few minutes before garnishing with fresh chives or green onions for a pop of color and flavor.
Additional Tips for Making this Recipe Better
After making this recipe a few times, I’ve picked up some tricks that take it from great to absolutely perfect.
- I found that warming the tortillas for about 15-20 seconds in the microwave makes them much more pliable and less likely to crack when you roll them.
- Don’t be afraid to season your gravy generously. I always taste it before pouring and sometimes add an extra pinch of black pepper for a bit more kick.
- For the creamiest eggs, I make sure to cook them low and slow. Rushing the scrambling process can make them tough, but gentle heat keeps them soft and fluffy, even after baking.
- To get a nice, golden-brown top, I sometimes switch the oven to broil for the last minute or two of cooking. Just watch it carefully so the cheese doesn’t burn!
How to Serve Country Gravy Breakfast Enchiladas
These enchiladas are a showstopper on their own, but the right accompaniments and presentation can make the meal even more special. You can serve them straight from the baking dish for a rustic, family-style meal. You can also enjoy similar filling meals like the Ground Beef Orzo Recipe for a satisfying dinner option.
For a more elegant presentation, plate individual enchiladas in shallow bowls and spoon a little extra gravy over the top. A final garnish of fresh parsley or sliced jalapeños adds a beautiful finishing touch. These pair wonderfully with a side of breakfast potatoes, a simple fruit salad, or sliced avocado to balance the richness.
Nutritional Information
Here is an approximate nutritional breakdown for this recipe.
- Calories: 430
- Protein: 20g
- Carbohydrates: 23g
- Fat: 28g
Make Ahead and Storage
This recipe is perfect for preparing in advance, making your morning much easier. Follow these guidelines for storing, freezing, and reheating.
Storing: Leftover enchiladas can be stored in an airtight container or covered tightly with foil in the refrigerator. They will stay fresh and delicious for up to 3 days, and the flavors often meld together and taste even better the next day.
Freezing: These enchiladas freeze beautifully. You can assemble them completely, then wrap the dish tightly in plastic wrap and foil before freezing for up to 3 months. For best results, freeze the enchiladas without the gravy and add it just before baking.
Reheating: To reheat from the refrigerator, cover the dish with foil and bake at 350°F for 15-20 minutes, or until warmed through. If reheating from frozen, allow the enchiladas to thaw overnight in the refrigerator before baking as directed. Individual portions can also be quickly reheated in the microwave.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this hearty and flavorful breakfast dish. Here are just a few:
- Ultimate Comfort Food: This dish combines savory sausage, fluffy eggs, and creamy gravy for a meal that feels like a warm hug. It’s the perfect way to start a cozy weekend.
- Perfect for a Crowd: This recipe easily serves a group and can be doubled for larger gatherings. It’s a guaranteed crowd-pleaser for brunch, holidays, or when you have overnight guests.
- Make-Ahead Friendly: You can assemble the entire casserole the night before and simply pop it in the oven in the morning. This convenience makes it ideal for stress-free hosting.
- Completely Customizable: It’s incredibly easy to adapt this recipe to your tastes. You can switch up the meat, add vegetables, or adjust the spice level to create your perfect breakfast enchiladas.
