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Southern Sausage Enchiladas with Sausage Gravy Recipe

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★★★★★

4.9 from 149 reviews

Southern Sausage Enchiladas with Sausage Gravy is a hearty and comforting breakfast casserole blending savory sausage, creamy sausage gravy, eggs, tater tots, and a cheesy tortilla wrap. This satisfying dish combines classic Southern flavors in a unique enchilada style perfect for brunch or a special weekend breakfast.

Ingredients

Scale

Sausage Gravy:

  • 1 pound ground breakfast sausage
  • 1/2 cup diced onion
  • 1 jalapeno, minced
  • 1/3 cup all-purpose flour
  • 2 3/4 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Egg Mixture:

  • 10 large eggs
  • 2 tablespoons butter

Assembly:

  • 2 cups cooked tater tots
  • 1 cup shredded Pepper Jack cheese
  • 1 cup shredded cheddar cheese
  • 10 fajita-size flour tortillas

Instructions

  1. Cook the sausage gravy: In a large skillet over medium heat, brown the ground breakfast sausage with diced onions and minced jalapeno until fully cooked and onions are translucent. Stir occasionally to break up the sausage.
  2. Make the gravy base: Sprinkle the all-purpose flour over the cooked sausage mixture and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
  3. Add milk and season: Gradually pour in the 2 3/4 cups of milk while stirring to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.
  4. Prepare egg mixture: In a separate bowl, whisk together the 10 large eggs until smooth. In a non-stick skillet, melt 2 tablespoons of butter over medium heat. Pour in the eggs and gently scramble until just cooked but still moist. Remove from heat.
  5. Assemble enchiladas: Lay out each fajita-size flour tortilla flat. Spread a spoonful of the sausage gravy down the center of each tortilla, add a layer of scrambled eggs, sprinkle with both shredded Pepper Jack and cheddar cheeses, and top with a handful of cooked tater tots.
  6. Roll and arrange: Carefully roll each tortilla around the filling to form an enchilada. Place them seam side down in a baking dish snugly side by side.
  7. Bake the enchiladas: Preheat the oven to 350°F (175°C). Pour any remaining sausage gravy over the rolled enchiladas and sprinkle additional cheese on top if desired. Bake uncovered for about 20 minutes or until the cheese is melted and bubbly and the edges of the tortillas start to crisp.
  8. Serve: Let the enchiladas cool slightly before serving. Garnish with fresh cilantro or sliced green onions if desired. Enjoy your Southern Sausage Enchiladas with Sausage Gravy warm for a fulfilling breakfast or brunch.

Notes

  • You can substitute the pepper jack or cheddar cheese with your preferred melting cheese.
  • Use mild or spicy jalapeno depending on your spice tolerance; remove seeds to reduce heat.
  • Make sure to cook the sausage gravy fully to avoid a floury taste.
  • For crispier enchiladas, broil for an additional 2-3 minutes after baking.
  • Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven or microwave.

Keywords: Sausage Enchiladas, Southern Breakfast, Sausage Gravy, Breakfast Casserole, Cheesy Enchiladas, Tater Tots, Brunch Recipe

Find it online: https://busyrecipe.com/southern-sausage-enchiladas-with-sausage-gravy-recipe/