Southern Breakfast Enchiladas with Sausage Gravy 🍳🌯😋
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the Enchiladas:
8 large flour tortillas
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup green onions, chopped
For the Sausage Gravy:
1/2 pound breakfast sausage (pork or turkey)
2 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
For Garnish:
Fresh parsley, chopped
Extra cheese, for topping
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Prepare the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium heat, then pour in the egg mixture. Cook, stirring gently, until scrambled and set. Remove from heat.
Assemble the Enchiladas: Lay out the flour tortillas and evenly distribute the scrambled eggs, shredded cheddar, and green onions. Roll each tortilla tightly and place them seam-side down in a greased baking dish.
Make the Sausage Gravy: In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Remove and set aside, leaving any drippings in the pan.
Create the Gravy Base: Add butter to the skillet and melt over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden. Slowly whisk in the milk, stirring constantly to prevent lumps.
Season and Simmer: Add salt, pepper, garlic powder, and smoked paprika. Return the cooked sausage to the skillet and simmer for 3-4 minutes, stirring occasionally, until the gravy thickens.
Bake the Enchiladas: Pour the sausage gravy evenly over the enchiladas and sprinkle with Monterey Jack cheese. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until bubbly and golden.