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Southern Breakfast Enchiladas with Sausage Gravy

Southern Breakfast Enchiladas with Sausage Gravy are full of sausage, scrambled eggs, tater tots, and cheese rolled up in a flour tortilla and covered with a creamy sausage gravy.

Enchiladas dished up on a plate.

Everything tastes better with sausage gravy.  🙂

Biscuits and Gravy, along with Chicken and Waffles, is the ultimate southern breakfast. A creamy gravy with sausage crumbles is so delicious. So I thought, why not top breakfast enchiladas with sausage gravy? Seemed like a great idea and it was.

These breakfast enchiladas take a little time to prepare but they feed a crowd and are perfect for a special brunch. They also reheat well.

Southern Breakfast Enchiladas with Sausage Gravy

How To Make

You’ll have to make the sausage gravy, make the scrambled eggs, and cook the tater tots. The amazing filling includes crumbled breakfast sausage, crispy tater tots, scrambled eggs and shredded cheese.

It gets rolled up in flour tortillas and placed in a baking dish. Sausage gravy and shredded cheddar cheese cover the enchiladas and the baking dish is popped in the oven until everything is bubbly and golden.

Sausage, scrambled egg, and tater tot filling

Tips For Making Southern Breakfast Enchiladas with Sausage Gravy

  • I quickly cook the tater tots in my Air Fryer.
  • You can assemble the enchiladas the night before. Just add 5 to 10 minutes to the baking time.
  • You can top these Breakfast Enchiladas with salsa and cilantro if you like.
  • Serve with hot sauce to up the heat. I personally like Chipotle TABASCO. It is less spicy than regular TABASCO and has a great smoky flavor.
Southern Breakfast Enchiladas with Sausage Gravy

More Recipes With Sausage Gravy

Watch the short video below to see how to make this recipe.

Southern Breakfast Enchiladas with Sausage Gravy

Southern Sausage Enchiladas with Sausage Gravy

Southern Breakfast Enchiladas with Sausage Gravy are full of sausage, scrambled eggs, tater tots, and cheese rolled up in a flour tortilla and covered with a creamy sausage gravy.

PREP: 20 minutes
COOK: 30 minutes


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


  • Place sausage in a large nonstick pan over medium-high heat. Crumble it as it cooks.
  • When it is about halfway cooked, add the onion and jalapeno.
  • Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted sppon and set aside.
  • Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture. Cook and stir for 1 minute.
    Gradually whisk in the milk. Simmer until thickened. Remove from heat.
  • Preheat oven to 350 degrees and lightly grease a 9×13-inch baking dish.
  • Whisk eggs and season them with salt. Melt butter in a nonstick pan and scramble the eggs. Remove them from the heat when they are still slightly undercooked. They will cook more in the oven.
  • In a medium bowl, combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, and half the Pepper Jack and cheddar cheese.
  • Place about 1/2 cup of filling down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.
  • Pour sausage gravy on top. Sprinkle remaining cheese on top. Bake for 30 to 40 minutes.


Calories: 472kcal
Course: Breakfast
Cuisine: Southern
Keyword: breakfast enchiladas

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Southern Breakfast Enchiladas with Sausage Gravy

Originally posted Octover 17, 2019.

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29 thoughts on “Southern Breakfast Enchiladas with Sausage Gravy”

  1. Took these to a potluck- delicious- though people seemed to have difficulty cutting them for smaller portions, so the next time, I tore the tortillas into pieces and mixed them in with the eggs/sausage/tots/cheese, dumped it all in the pan, topped with gravy and cheese, and baked – yum!! And easy to serve!

  2. I’ve made these several times. One of my husbands favorites. Thanks for the recipe. It’s delicious.!

  3. I’ve made this several times, and my extended family asks for it every time we get together. Delicious!

  4. I will probably try this recipe this weekend but I am going to use the package gravy mix since it is easier to use cause I use the gravy mix when I cook sausage and gravy. The recipe you have looks very good.

  5. Is there any reason hash browns couldn’t be used in place of the tater tots? Also, could this be frozen and reheated or baked later?

    1. I’ve made it with hashbrowns frequently. And I have made everything the night before except the gravy, and added it the next morning before baking. You will have to bake it a little longer because the ingredients are cold, but it still tastes the same.

  6. Hello, this recipe states it serves 10. But there are only 10 tortillas listed in the ingredients and the picture looks like a serving size is 2 enchiladas. If I make this for 50 people, are they getting one enchilada or 2 for a meal? Thank you.

  7. I’ve made variations on this. Wife isn’t a big fan of jalapenos so I’ve used green chiles. Makes an awesome and filling breakfast!

  8. Lisa Farmer

    Made these for work, everyone LOVED them!! I did add a can of drained Ro-tel tomatoes to the filling mixture, as well as cumin and some garlic and pepper season salt to the gravy (the recipe doesn’t call for ANY salt or pepper!). DELICIOUS!!

  9. These were delicious! Definitely a keeper! One thing I will change for next time is to put some kind of sauce under the enchiladas like a lot of enchilada recipes do. The bottom of each of these enchiladas was too hard to cut (Still edible and very delicious though). I made these for dinner last night and I’m going to go reheat some leftovers for breakfast right now!

  10. These look really good just one question, can they be made the night before and baked the next morning or even done in a crockpot?

    1. That’s what I did so that they were hot out of the oven that morning when I took them to work

  11. wendy barnes

    I’m making ssg gravy this week. I’m gonna save some and make this. Reminds me of a old fashioned garbage plate. Should be super tasty. Thanks for posting

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