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Breakfast enchiladas are a delightful twist on traditional breakfast fare that has found a special place in Southern cuisine. This hearty and flavorful dish combines classic breakfast ingredients, creating a satisfying meal that serves as the perfect start to your day. Imagine warm flour tortillas filled with fluffy scrambled eggs, savory sausage, and melted cheese, all generously smothered in a rich sausage gravy. This combination not only tantalizes the taste buds but also evokes a sense of comfort and home, making it an ideal dish for family gatherings or leisurely weekend brunches.

Southern Breakfast Enchiladas with Sausage Gravy – Hearty, Flavorful, and a New Breakfast Favorite

Start your day with a twist on tradition by making Southern Breakfast Enchiladas with Sausage Gravy! These delicious enchiladas are stuffed with fluffy scrambled eggs, savory sausage, and melted cheese, all topped with a rich, creamy sausage gravy. Perfect for brunch or family gatherings, this hearty dish combines Southern comfort with Tex-Mex flair. Your taste buds will love each satisfying bite! #BreakfastEnchiladas #SouthernCooking #BrunchIdeas #ComfortFood #SausageGravy
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Ingredients
  

For the Enchiladas:

8 large flour tortillas

4 large eggs

1 cup cooked sausage, crumbled (breakfast sausage works best)

1 cup shredded cheddar cheese

1/2 cup diced green onions

1/2 cup diced red bell pepper

1 tablespoon olive oil

Salt and pepper, to taste

For the Sausage Gravy:

1 pound breakfast sausage

1/4 cup all-purpose flour

2 cups milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

Salt, to taste

For Garnish:

Chopped fresh parsley or cilantro

Additional shredded cheese

Sliced jalapeños (optional)

Instructions
 

Prepare the Filling:

    - In a skillet, heat olive oil over medium heat. Add the diced bell pepper and green onions. Sauté until softened, about 3-4 minutes.

      - In a bowl, whisk together the eggs and season with salt and pepper. Pour the eggs into the skillet with the vegetables and cook, stirring gently, until just set. Remove from heat and gently fold in the crumbled sausage and half of the shredded cheese. Set aside.

        Assemble the Enchiladas:

          - Preheat your oven to 350°F (175°C).

            - On a flat surface, take one tortilla and spoon about 1/3 cup of the filling onto the center. Roll the tortilla tightly and place seam-side down in a greased 9x13 baking dish. Repeat with the remaining tortillas.

              Make the Sausage Gravy:

                - In a separate saucepan, cook the breakfast sausage over medium heat until browned. Sprinkle the flour over the sausage and mix well, cooking for another 1-2 minutes.

                  - Gradually whisk in the milk, stirring constantly to prevent lumps. Add garlic powder, onion powder, black pepper, cayenne, and salt to taste. Let the gravy simmer until it thickens, about 5-7 minutes, stirring occasionally.

                    Bake the Enchiladas:

                      - Pour half of the sausage gravy over the assembled enchiladas, allowing it to seep in slightly. Sprinkle the remaining cheese over the top.

                        - Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                          Serve:

                            - Once done, remove from the oven and let it cool for a few minutes. Drizzle the remaining sausage gravy over the enchiladas and garnish with fresh parsley or cilantro and sliced jalapeños, if desired.

                              Prep Time, Total Time, Servings:

                                20 minutes | 50 minutes | Serves 4-6

                                  Enjoy this hearty and flavorful Southern twist on breakfast enchiladas that is sure to become a new favorite in your household!