Ingredients
Ingredients
Enchiladas
1 lb breakfast sausage (pork or turkey)
6 large eggs
½ cup milk
Salt & black pepper, to taste
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack or Colby-Jack
8 flour tortillas (8-inch)
2 tablespoons butter (for cooking eggs)
Southern Sausage Gravy
½ lb breakfast sausage
3 tablespoons butter (or sausage drippings)
3 tablespoons all-purpose flour
2½ cups whole milk
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt, to taste
Pinch of cayenne – optional, but very Southern
Optional Toppings
Chopped green onions
Fresh parsley
Hot sauce
Extra shredded cheese
Instructions
Instructions
1. Cook the Enchilada Filling
Preheat oven to 375°F (190°C).
In a skillet, cook 1 lb sausage over medium heat until browned. Drain excess grease.
In a bowl, whisk eggs, milk, salt, and pepper.
Melt butter in a pan, scramble eggs gently until just set (soft, not dry).
Combine scrambled eggs with cooked sausage and remove from heat.
2. Assemble the Enchiladas
Grease a 9×13-inch baking dish.
Spoon sausage-egg mixture down the center of each tortilla.
Sprinkle with cheddar and Monterey Jack.
Roll tightly and place seam-side down in the dish.
3. Make the Southern Gravy
In a saucepan, cook ½ lb sausage until browned.
Add butter (if needed), then stir in flour. Cook 1–2 minutes until lightly golden.
Slowly whisk in milk, stirring constantly.
Add black pepper, garlic powder, onion powder, salt, and cayenne.
Simmer until thick, creamy, and smooth.
4. Bake
Pour hot sausage gravy generously over enchiladas.
Sprinkle extra cheese on top if desired.
Notes
Bake uncovered for 20–25 minutes, until bubbly and lightly golden.