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.
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.
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.
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.
More Recipes With Sausage Gravy
- Biscuits and Gravy Casserole
- Sausage Gravy Biscuit Cups
- Sausage Gravy Stuffed Biscuits
- Biscuit and Gravy Ring
Southern Sausage Enchiladas with 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
- 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.
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Originally posted Octover 17, 2019.
23 thoughts on “Southern Breakfast Enchiladas with Sausage Gravy”
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.
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?
Sounds delicious! Wondering if it would work to substitute cooked shredded hash browns?
This is de’lish! Right up our alley! Thanks for sharing. I recommend to all!
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.
I made this & it was so good I will be making it again
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!
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!!
Delicious breakfast – my hubbys favorite!
My favorite breakfast recipe!
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!
yes…. good stuff
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?
That’s what I did so that they were hot out of the oven that morning when I took them to work
Could you use shredded hash browns instead?
You mentioned that the tater tots were crispy, are they supposed to be pre-cooked?
Yes, precook the tater tots in the oven or an Air Fryer.
Could this be frozen?
Really really tasty!
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
I make these and also use velveeta cheese sauce inside of them
That’s more Southern than speed dating at a family reunion!