Southern Breakfast Enchiladas with Sausage Gravy have quickly become one of my favourite weekend brunch dishes, and I’m so excited to share why they hold a special place in my heart. Growing up in southern England, breakfast was always a cozy, comforting affair, but moving to San Diego introduced me to bold new flavours and textures. This recipe brings together the warmth of traditional Southern sausage gravy with the fun, handheld charm of enchiladas—a perfect blend of my English roots and American kitchen adventures. It’s the kind of dish that invites everyone to the table, promising a morning filled with laughter, full bellies, and maybe a little ketchup on the side (thanks to my little boy’s enthusiasm for dipping anything he can get his hands on).
Table of Contents
Why You’ll Love This Southern Breakfast Enchiladas with Sausage Gravy
There’s something truly special about Southern Breakfast Enchiladas with Sausage Gravy that goes beyond just being delicious. First, this dish is a brilliant way to start the day with hearty, comforting flavours that satisfy both kids and adults alike—trust me, my pancake-loving daughter gives it two thumbs up! Secondly, it’s a wonderful hands-on meal that brings a bit of excitement to the breakfast table without requiring hours in the kitchen. Lastly, the sausage gravy is rich but easy to make from scratch, which means no need for store-bought shortcuts. For me, it’s a dish that feels like a warm hug on a plate, perfect for lazy weekend mornings that turn into cherished family memories.
Ingredients You’ll Need for This Southern Breakfast Enchiladas with Sausage Gravy
The key to this dish lies in selecting the right ingredients—fresh, quality components make all the difference when you’re balancing rich sausage gravy with soft tortillas and melty cheese. I always choose a good-quality breakfast sausage, ideally with a hint of sage or herbs, to elevate the flavour. And since the gravy is the star, using whole milk or a half-and-half blend yields the creamiest texture. Don’t be shy about using fresh tortillas if you can find them—they make rolling the enchiladas much easier and taste so much better than dried-out store-bought ones.
- 1 lb (450g) breakfast sausage (mild or spicy, depending on preference)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- 2 cups shredded sharp cheddar cheese
- 1/2 cup diced onion (optional, for extra flavour)
- 1 tablespoon butter (for sautéing onions if using)
- Chopped fresh parsley or chives (for garnish)
Substitutions: For a lighter option, you can swap whole milk for 2% milk, though the gravy will be slightly less rich. If you prefer a gluten-free version, use gluten-free flour or cornstarch to thicken the gravy and gluten-free tortillas.
Nutrition Facts
- Calories: Approximately 480 per serving (1 enchilada with gravy)
- Protein: 22g
- Fat: 30g
- Carbohydrates: 30g
- Fiber: 1.5g
- Sugar: 3g
- Sodium: 700mg
Southern Breakfast Enchiladas with Sausage Gravy A Comfort Food Twist
Learn how to make delicious Southern Breakfast Enchiladas with Sausage Gravy. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients—fresh, quality components make all the difference when you’re balancing rich sausage gravy with soft tortillas and melty cheese. I always choose a good-quality breakfast sausage, ideally with a hint of sage or herbs, to elevate the flavour. And since the gravy is the star, using whole milk or a half-and-half blend yields the creamiest texture. Don’t be shy about using fresh tortillas if you can find them—they make rolling the enchiladas much easier and taste so much better than dried-out store-bought ones.
- 1 lb (450g) breakfast sausage (mild or spicy, depending on preference)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- 2 cups shredded sharp cheddar cheese
- 1/2 cup diced onion (optional, for extra flavour)
- 1 tablespoon butter (for sautéing onions if using)
- Chopped fresh parsley or chives (for garnish)
Substitutions: For a lighter option, you can swap whole milk for 2% milk, though the gravy will be slightly less rich. If you prefer a gluten-free version, use gluten-free flour or cornstarch to thicken the gravy and gluten-free tortillas.
Instructions
- In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 7-8 minutes. If using onions, add them halfway through and sauté until softened.
- Remove the cooked sausage (and onions) from the skillet with a slotted spoon, leaving behind the rendered fat.
- Stir the flour into the fat in the pan and cook for 1-2 minutes, stirring constantly, to form a roux. This step is crucial to avoid a raw flour taste.
- Gradually whisk in the milk, making sure to break up any lumps. Continue to cook and stir until the gravy thickens, about 5 minutes. Season with salt and pepper.
- Return the sausage (and onions) to the gravy, stir well to combine, and remove the pan from heat.
- Preheat your oven to 375°F (190°C). Warm the tortillas slightly to make them pliable—microwaving for 20 seconds or warming on a dry skillet works well.
- Spoon a generous amount of the sausage gravy mixture into each tortilla, sprinkle with shredded cheddar, and roll up tightly.
- Place the filled enchiladas seam side down in a baking dish. Pour any remaining gravy over the top and sprinkle with extra cheese if you like.
- Bake for 15-20 minutes until the cheese is melted and bubbly, and the enchiladas are heated through.
- Garnish with chopped parsley or chives before serving. Enjoy immediately with your favourite hot sauce or a side of fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Southern Breakfast Enchiladas with Sausage Gravy
- In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 7-8 minutes. If using onions, add them halfway through and sauté until softened.
- Remove the cooked sausage (and onions) from the skillet with a slotted spoon, leaving behind the rendered fat.
- Stir the flour into the fat in the pan and cook for 1-2 minutes, stirring constantly, to form a roux. This step is crucial to avoid a raw flour taste.
- Gradually whisk in the milk, making sure to break up any lumps. Continue to cook and stir until the gravy thickens, about 5 minutes. Season with salt and pepper.
- Return the sausage (and onions) to the gravy, stir well to combine, and remove the pan from heat.
- Preheat your oven to 375°F (190°C). Warm the tortillas slightly to make them pliable—microwaving for 20 seconds or warming on a dry skillet works well.
- Spoon a generous amount of the sausage gravy mixture into each tortilla, sprinkle with shredded cheddar, and roll up tightly.
- Place the filled enchiladas seam side down in a baking dish. Pour any remaining gravy over the top and sprinkle with extra cheese if you like.
- Bake for 15-20 minutes until the cheese is melted and bubbly, and the enchiladas are heated through.
- Garnish with chopped parsley or chives before serving. Enjoy immediately with your favourite hot sauce or a side of fresh fruit.
Tips for Making the Best Southern Breakfast Enchiladas with Sausage Gravy
Getting this dish perfect requires attention to a few key details, especially since sausage gravy can be temperamental if rushed. I’ve learned from my time in restaurant kitchens that patience and technique make all the difference. Learn more: Sausage Egg and Cheese Breakfast Roll-Ups
- Use medium heat when making the roux and gravy to avoid burning the flour or curdling the milk.
- Whisk continuously when adding milk to ensure a smooth, lump-free gravy.
- Don’t skip warming the tortillas—cold tortillas crack when rolled and can break open during baking.
- For extra flavour, sauté onions with the sausage or add a pinch of cayenne pepper for a gentle kick.
- Leftover gravy can be refrigerated and gently reheated with a splash of milk to restore creaminess.
I remember one Sunday when I rushed the gravy and ended up with a grainy sauce—it was a great reminder that slow and steady truly wins the race in cooking. With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe
Serving Suggestions and Pairings
This dish is incredibly versatile and works beautifully for various occasions, from a leisurely family brunch to feeding a crowd on a chilly weekend morning. I often serve it alongside simple sides to balance the richness, making sure there’s something fresh to brighten the plate.
- Pair with a crisp green salad tossed with a light vinaigrette for freshness
- Serve with sliced avocado or a dollop of sour cream to add creaminess
- Complement with seasonal fruit like berries or melon to cut through the richness
- For drinks, a strong cup of black coffee or a sparkling citrus mocktail works wonders
Whether it’s a cozy family breakfast or a casual get-together, these enchiladas always bring smiles around the table. My kids especially love adding their own toppings—proof that food is even better when it’s interactive and fun.
Storage and Reheating Tips
Proper storage ensures you can enjoy leftovers just as much as the fresh dish, which is a lifesaver on busy mornings or when you want to meal prep ahead.
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven at 350°F (175°C) for 10-15 minutes or until warmed through to keep the tortillas from becoming soggy.
- If reheating on the stovetop or microwave, add a splash of milk or cream to the gravy to help it regain its creamy texture.
- Enchiladas can also be assembled ahead of time and baked fresh on the day you plan to serve them.
Frequently Asked Questions
What are the main ingredients for Southern Breakfast Enchiladas with Sausage Gravy?
The main ingredients for Southern Breakfast Enchiladas with Sausage Gravy include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Southern Breakfast Enchiladas with Sausage Gravy?
The total time to make Southern Breakfast Enchiladas with Sausage Gravy includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Southern Breakfast Enchiladas with Sausage Gravy ahead of time?
Yes, Southern Breakfast Enchiladas with Sausage Gravy can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Southern Breakfast Enchiladas with Sausage Gravy?
Southern Breakfast Enchiladas with Sausage Gravy pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Southern Breakfast Enchiladas with Sausage Gravy suitable for special diets?
Depending on the ingredients used, Southern Breakfast Enchiladas with Sausage Gravy may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Southern Breakfast Enchiladas with Sausage Gravy are a true celebration of comfort food that brings family and friends together. I hope you find as much joy in making and sharing this dish as I do. Please drop me a line with your thoughts or tweaks—I love hearing how these recipes become part of your own kitchen stories.
