Some of my fondest memories from growing up involve the chaos and warmth of the kitchen—the smells, the laughter, and the imperfect, messy meals that somehow felt like magic. Southern Breakfast Enchiladas with Sausage Gravy take me right back to those mornings, standing on my wobbly chair beside my dad as he stirred pots and told stories. This dish is exactly the kind of meal I crave now when life gets hectic with kids, work, and barely enough time to breathe, let alone cook. It’s hearty, comforting, and ridiculously easy to pull together, making it a real winner for weekend brunches or lazy mornings when you want to feel like you’re treating yourself without the fuss.

Why You’ll Love This Southern Breakfast Enchiladas with Sausage Gravy

If you’re anything like me, you appreciate meals that feed more than just your hunger—they feed your soul and your family’s too. Southern Breakfast Enchiladas with Sausage Gravy check all those boxes. This isn’t your typical breakfast; it’s a celebration wrapped up in warm tortillas, savory sausage, cheesy goodness, and that rich, creamy sausage gravy that feels like a big, cozy hug.

What makes this recipe stand out is its simplicity paired with soul-satisfying flavor. I created it during one of those crazy seasons when I was juggling two kids, a full-time job, and a kitchen that looked like a tornado hit it. I needed something quick, straightforward, and forgiving. This recipe is exactly that—no fancy ingredients, no intimidating techniques, just good food made with love and a sprinkle of Southern charm.

Plus, this dish is incredibly versatile. You can make the sausage gravy from scratch (which I highly recommend!) or use a shortcut if you’re pressed for time. Either way, you’re in for a treat that’s both familiar and a little unexpected—perfect for satisfying those weekend brunch cravings or surprising your family with something new but comforting.

Ingredients You’ll Need for This Southern Breakfast Enchiladas with Sausage Gravy

Ingredients for Southern Breakfast Enchiladas with Sausage Gravy A Savory Morning Delight

8 large flour tortillas (8-inch size)
1 pound breakfast sausage (spicy or mild, depending on preference)
1 cup shredded sharp cheddar cheese
6 large eggs
1/4 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk (for gravy)
1/2 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/4 teaspoon crushed red pepper flakes (optional, for a little kick)
2 green onions, thinly sliced (optional garnish)
Fresh parsley or cilantro for garnish (optional)

Substitution tips: You can swap out the breakfast sausage for turkey sausage or even a plant-based alternative if you’re looking for a lighter or vegetarian option. For the cheese, Monterey Jack or pepper jack adds a nice twist. If you want to skip making gravy from scratch, store-bought sausage gravy works just fine in a pinch—though I promise, homemade tastes like a hug from your grandma.

Nutrition Facts

Calories: Approximately 480 per serving (serves 4)
Protein: 28g
Fat: 32g
Carbohydrates: 22g
Fiber: 1.5g
Sugar: 4g
Sodium: 900mg

Keep in mind, these numbers are estimates and can vary depending on the brands and substitutions you use. I always encourage you to focus on how the meal makes you feel—full, satisfied, and ready to tackle the day—rather than obsessing over every calorie. After all, food is meant to be enjoyed, especially in a busy household like mine where meals are about connection and comfort. Learn more: Irresistible Sausage Egg and Cheese Roll-Ups for the Ultimate Breakfast Boost

Southern Breakfast Enchiladas with Sausage Gravy A Savory Morning Delight

Print Recipe

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

Scale

8 large flour tortillas (8-inch size)
1 pound breakfast sausage (spicy or mild, depending on preference)
1 cup shredded sharp cheddar cheese
6 large eggs
1/4 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk (for gravy)
1/2 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/4 teaspoon crushed red pepper flakes (optional, for a little kick)
2 green onions, thinly sliced (optional garnish)
Fresh parsley or cilantro for garnish (optional)

Instructions

Start by preheating your oven to 350°F. This gives you a little breathing room while you prep the filling and gravy.
In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through, breaking it into crumbles with a wooden spoon. This usually takes about 7-8 minutes. Once done, drain any excess fat and set aside.
While the sausage cooks, whisk together the eggs, 1/4 cup whole milk, and a pinch of salt and pepper in a medium bowl.
In a clean, buttered skillet, scramble the eggs gently over medium-low heat until just set but still moist. Remove from heat and stir in half of the shredded cheddar cheese and the cooked sausage. This mixture is the heart of your enchiladas.
Warm the tortillas in the microwave or on a skillet just until pliable—this helps prevent tearing when you roll them up.
Spoon an even amount of the sausage and egg mixture onto each tortilla, roll it up tightly, and place seam-side down in a greased 9×13-inch baking dish. Arrange the enchiladas snugly so they hold their shape during baking.
Now, onto the sausage gravy: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Stir in 2 tablespoons of flour and cook, whisking constantly, for about 1-2 minutes until the mixture bubbles and turns a light golden color. This step is crucial—it cooks out the raw flour taste and creates a smooth roux.
Slowly whisk in 2 cups of whole milk, making sure to break up any lumps. Keep whisking as the gravy thickens, which should take about 5 minutes. Add cooked sausage crumbles (reserve some from earlier or cook a little extra) into the gravy for that signature flavor.
Season the gravy with salt, black pepper, garlic powder, and crushed red pepper flakes if you want a subtle heat. Taste and adjust seasoning as needed.
Pour the sausage gravy evenly over the rolled enchiladas, making sure each one gets a good blanket of creamy goodness.
Sprinkle the remaining shredded cheddar cheese on top and bake uncovered for 20-25 minutes, until the cheese is bubbly and golden brown.
Remove from oven and let it rest for 5 minutes before serving. Garnish with sliced green onions and fresh parsley or cilantro for a pop of color and freshness.

This recipe always reminds me of those early mornings when my kitchen was full of noise and delicious smells. It’s simple enough that even when the kids are climbing the counters or the phone won’t stop ringing, I can still pull something special together without breaking a sweat.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Southern Breakfast Enchiladas with Sausage Gravy, recipe, cooking, food

Steps to Create Your Southern Breakfast Enchiladas with Sausage Gravy

Start by preheating your oven to 350°F. This gives you a little breathing room while you prep the filling and gravy.
In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through, breaking it into crumbles with a wooden spoon. This usually takes about 7-8 minutes. Once done, drain any excess fat and set aside.
While the sausage cooks, whisk together the eggs, 1/4 cup whole milk, and a pinch of salt and pepper in a medium bowl.
In a clean, buttered skillet, scramble the eggs gently over medium-low heat until just set but still moist. Remove from heat and stir in half of the shredded cheddar cheese and the cooked sausage. This mixture is the heart of your enchiladas.
Warm the tortillas in the microwave or on a skillet just until pliable—this helps prevent tearing when you roll them up.
Spoon an even amount of the sausage and egg mixture onto each tortilla, roll it up tightly, and place seam-side down in a greased 9×13-inch baking dish. Arrange the enchiladas snugly so they hold their shape during baking.
Now, onto the sausage gravy: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Stir in 2 tablespoons of flour and cook, whisking constantly, for about 1-2 minutes until the mixture bubbles and turns a light golden color. This step is crucial—it cooks out the raw flour taste and creates a smooth roux.
Slowly whisk in 2 cups of whole milk, making sure to break up any lumps. Keep whisking as the gravy thickens, which should take about 5 minutes. Add cooked sausage crumbles (reserve some from earlier or cook a little extra) into the gravy for that signature flavor.
Season the gravy with salt, black pepper, garlic powder, and crushed red pepper flakes if you want a subtle heat. Taste and adjust seasoning as needed.
Pour the sausage gravy evenly over the rolled enchiladas, making sure each one gets a good blanket of creamy goodness.
Sprinkle the remaining shredded cheddar cheese on top and bake uncovered for 20-25 minutes, until the cheese is bubbly and golden brown.
Remove from oven and let it rest for 5 minutes before serving. Garnish with sliced green onions and fresh parsley or cilantro for a pop of color and freshness.

Tips for Making the Best Southern Breakfast Enchiladas with Sausage Gravy

I’ve learned a thing or two from my kitchen adventures and misadventures, so here are a few tips to get you that perfect balance of creamy, cheesy, and savory:

Don’t rush the gravy: The roux needs to cook long enough to lose the raw flour taste but not so long that it browns too much. Whisk constantly to avoid lumps and get that silky texture.
Use good quality sausage: It’s the flavor backbone of this dish. I prefer a sausage with a little spice to cut through the richness, but mild works beautifully too.
Warm tortillas gently: Cold tortillas crack and tear. A quick zap in the microwave or a few seconds in a dry pan makes rolling easier.
Make ahead: You can assemble the enchiladas the night before and refrigerate. Just add the gravy and cheese right before baking to save time on a busy morning.
Customize the heat: Add jalapeños or hot sauce to the sausage mix if you like it spicy. My kids prefer it mild, but I sneak in a little heat when they aren’t looking.

Serving Suggestions and Pairings

Final dish - Southern Breakfast Enchiladas with Sausage Gravy A Savory Morning Delight

Southern Breakfast Enchiladas with Sausage Gravy are a meal all on their own, but if you want to round out the table, here are a few ideas that work beautifully with the dish:

A simple green salad with a light vinaigrette to cut through the richness
Fresh fruit salad, especially citrus and berries, for a burst of freshness
Buttery biscuits or warm cornbread for those carb lovers in your house
Some spicy pickled jalapeños or a side of salsa for an extra kick
A tall glass of freshly brewed coffee or a refreshing mimosa if you’re feeling fancy

When I serve this to my family, it’s always a hit, and I love watching my kids’ faces light up when they dig in. It’s one of those meals that turns an ordinary morning into a special occasion, even if it’s just Tuesday.

Storage and Reheating Tips

Life with two kids means leftovers happen, and thankfully, these enchiladas reheat like a dream:

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat in the oven: Preheat to 350°F and bake covered with foil for about 15 minutes or until warmed through. This keeps the tortillas from drying out.
Microwave option: For a quicker reheat, microwave individual portions for 1-2 minutes, but be aware the texture might be a little softer.
Freeze for longer storage: Wrap individual enchiladas tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

From my messy kitchen to yours, I know that having a meal that holds up well for leftovers can be a lifesaver on busy mornings or unexpected guests.

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 exactly the kind of meal I love to share here on HomeFoodieRecipes—simple, comforting, and made with real life in mind. This recipe is a nod to my childhood kitchen, where nothing was perfect but everything was full of love. It’s a dish that brings people together, fills bellies, and makes mornings a little more special, even when they’re chaotic.

So if you’re looking for a breakfast that’s hearty, flavorful, and forgiving enough to make on a busy morning, this one’s for you. I hope it becomes one of your family’s favorites, just like it has for mine. Remember, home cooking isn’t about perfection—it’s about those full plates, messy counters, and the stories shared over meals. Happy cooking, friends!