Delicious Breakfast Enchiladas with Sausage Gravy

These breakfast enchiladas are soft, hearty, and deeply comforting, filled with fluffy eggs, seasoned sausage, and wrapped in tender tortillas, then baked under a rich sausage gravy. The texture is creamy inside with a lightly baked top, and the flavour is savoury, peppery, and satisfying. This is an easy, family friendly breakfast that feels special without being fussy. From start to finish, it takes about 50 minutes.

Ingredients

For the enchilada filling

• 8 large flour tortillas
• 6 large eggs
• 2 tbsp milk
• 300g pork breakfast sausage, casings removed
• 120g mature cheddar cheese, grated
• 1 tbsp butter
• Salt and black pepper, to taste

For the sausage gravy

• 40g butter
• 40g plain flour
• 500ml whole milk, warmed
• 1 tsp garlic powder
• 1 tsp onion powder
• Freshly ground black pepper
• Salt, to taste

How to Make Breakfast Enchiladas with Sausage Gravy

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Lightly butter a large rectangular baking dish and set it aside.
• Cook the sausage: Heat a frying pan over medium heat and cook the sausage until browned and cooked through. Break it up with a spoon as it cooks, then transfer to a plate.
• Scramble the eggs: Whisk the eggs with the milk, salt, and pepper. Melt the butter in the same pan, add the eggs, and gently stir until softly scrambled. Remove from the heat while still creamy.
• Assemble the enchiladas: Divide the scrambled eggs, sausage, and grated cheese between the tortillas. Roll them up snugly and place seam side down in the prepared dish.
• Make the gravy: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the warm milk until smooth. Add garlic powder, onion powder, salt, and plenty of black pepper. Cook until thick and glossy.
• Bake: Pour the hot sausage gravy evenly over the enchiladas. Bake uncovered for 20 to 25 minutes until bubbling and lightly golden on top.
• Rest and serve: Let the dish stand for 5 minutes before serving so the filling sets slightly.

Tips

Why are my enchiladas soggy?

Avoid overfilling the tortillas and always bake uncovered so excess moisture can evaporate.

How do I keep the eggs soft?

Remove them from the heat while they are still slightly creamy. They will finish cooking in the oven.

Can I make the gravy smoother?

Warm the milk before adding it and whisk constantly to prevent lumps.

Serving Suggestions

• Serve with fresh fruit or a simple green salad
• Add sliced avocado or chopped chives on top
• Enjoy with a cup of hot tea or fresh coffee

Storage

Room temperature

Best served fresh. Do not leave out for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Freezing

Freeze baked enchiladas without garnish for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 34g
• Protein: 26g
• Fat: 32g
• Saturated Fat: 15g
• Sodium: 980mg

Nutrition values are estimates and may vary.

FAQs