Description
Start your day with these comforting breakfast enchiladas filled with scrambled eggs, sausage, and cheese, topped with a rich sausage gravy.
Ingredients
- 6 pieces eggs (scrambled)
- 1 pound sausage (crumbled, plant-based for a meatless version)
- 2 cups cheese (dairy alternatives available)
- 1 cup hash browns (or roasted potatoes)
- 4 pieces tortillas (gluten-free, if desired)
- 1/2 pound sausage (for the gravy)
- 2 tablespoons flour (to thicken gravy)
- 2 cups milk (plant-based for vegan)
- Seasonings (to taste)
Instructions
- Crumble 1 pound of sausage into a skillet. Cook over medium heat until browned. Drain excess grease.
- In another bowl, whisk together eggs and scramble them in a separate skillet until cooked through.
- Mix the cooked sausage, scrambled eggs, hash browns, and 1 cup of cheese in a large bowl. Season with preferred spices.
- Spoon the mixture evenly along the center of each tortilla. Roll them tightly and place seam-side down in a greased baking dish.
- For the sausage gravy, cook the additional 1/2 pound of sausage in a saucepan. Once cooked, add 2 tablespoons of flour and stir well.
- Gradually whisk in 2 cups of milk. Cook until thickened, stirring constantly.
- Pour gravy over the enchiladas, spreading it evenly. Top with remaining cheese.
- Preheat the oven to 375°F (190°C) and bake enchiladas for about 20-25 minutes until bubbly and golden.
Notes
Garnish with fresh herbs or green onions for added flavor. Enjoy with fresh juice or coffee.
