Heavenly Breakfast Enchiladas With Sausage Gravy in 45

Okay, so picture this: it’s Sunday morning, I’m *starving*, and I want something way better than cereal. Been there, right? This recipe for Breakfast Enchiladas with Sausage Gravy? It’s a total game changer. Seriously. I whipped it up after a particularly…let’s say *festive* brunch with friends. We needed something hearty and satisfying, and boy, did this deliver!

Seriously though, after making this recipe for years, I really have nailed making these Breakfast Enchiladas with Sausage Gravy. They’re my go-to for wowing a crowd. It’s that perfect mix of savory goodness wrapped up in a warm tortilla. Mmm! The creamy sausage gravy just takes those breakfast enchiladas into another dimension, trust me!

Why You’ll Love These Breakfast Enchiladas with Sausage Gravy

Seriously, you *need* these in your life. I’m not even kidding. Why? Let me break it down:

• Super quick to make – I’m talking brunch-ready in under an hour!
• That sausage gravy? Forget about it! So rich and savory.
• They’re perfect for a chill weekend brunch with friends (or just yourself – no judgment!).
• Major crowd-pleaser. Watch ’em disappear!

Honestly, what’s not to love? These Breakfast Enchiladas with Sausage Gravy are guaranteed to become a new favorite!

Ingredients for Breakfast Enchiladas with Sausage Gravy

Alright, let’s gather our troops! For these amazing Breakfast Enchiladas with Sausage Gravy, you’re gonna need:

• 1 pound breakfast sausage (the good stuff!)
• 1/4 cup all-purpose flour (don’t skimp!)
• 3 cups milk (whole milk gives the richest gravy, just sayin’!)
• 1/2 teaspoon salt (more or less to taste, you know how *you* like it)
• 1/4 teaspoon black pepper (freshly ground is best, trust me on this one!)
• 8 flour tortillas (burrito size works great)
• 1 cup shredded cheddar cheese (or whatever cheese makes your heart sing!)
• 6 large eggs, scrambled (fluffy is the name of the game!)

Got all that? Good! Let’s get cooking these Breakfast Enchiladas!

How to Make Breakfast Enchiladas with Sausage Gravy: Step-by-Step Instructions

Okay, people, listen up! This is where the magic happens! Follow these steps, and you’ll be swimming in Breakfast Enchiladas with Sausage Gravy before you know it. I’ve tweaked this recipe over the years, so trust me – this is the way to do it!

1. First things first: Get that sausage sizzling! Grab a large skillet, crank it to medium heat, and toss in that 1 pound of breakfast sausage. Cook it until it’s beautifully browned and cooked through. Nobody wants pink sausage, yuck! Make sure to drain off any excess grease. We want flavor, not a greasy mess!
2. Now, for the gravy’s base: Sprinkle in 1/4 cup of all-purpose flour. Stir it around like crazy so it coats all that yummy sausage. Cook it for about a minute – this gets rid of that raw flour taste. Trust me, you’ll thank me later.
3. Alright, time for the creamy goodness! Slowly whisk in 3 cups of milk. And I mean *slowly*. Nobody wants lumps! Keep whisking until it’s smooth as silk. Bring it to a simmer, stirring constantly. Don’t walk away, or it’ll stick to the bottom and burn, and nobody wants burnt gravy.
4. Simmer down! Once it’s simmering, reduce the heat to low and let it bubble away for 5-7 minutes, stirring every so often, until it’s thick as you like it. It should coat the back of a spoon. Now, stir in 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste it and adjust if needed. Boom! Sausage gravy.
5. Preheat that oven! You’re gonna want to crank it up to 350°F (175°C). This is crucial, don’t skip it!
6. Tortilla time! Warm those 8 flour tortillas slightly. This makes them easier to roll and less likely to crack. I usually just pop them in the microwave for like, 15 seconds. Careful, don’t overdo it!
7. Fill ’em up! Spread some of those scrambled eggs into each tortilla, sprinkle with cheese. Roll ’em up nice and snug and place ’em seam-down in a baking dish. I like to use a 9×13 inch dish, but whatever you’ve got will work.
8. Drench those bad boys! Pour that creamy sausage gravy all over the enchiladas. Make sure every single tortilla is covered. This is what dreams are made of!
9. Bake it ’til you make it! Pop that baking dish into the preheated oven and bake for 15-20 minutes, or until it’s heated through, bubbly, and the cheese is melted and gooey. Careful pulling it out, it’ll be hot!
10. Serve immediately and watch ’em disappear! Seriously, these Breakfast Enchiladas with Sausage Gravy are best served hot.

Woo-hoo! You did it, you made Breakfast Enchiladas. Hope you love them as much as I do!

Tips for the Best Breakfast Enchiladas with Sausage Gravy

Okay, listen up, because these are the *secrets* to taking your Breakfast Enchiladas with Sausage Gravy from “good” to “OMG amazing!” I’ve learned these the hard way, so you don’t have to!

• **Don’t overcook the sausage!** Seriously, nobody wants dry, crumbly sausage. Cook it until it’s *just* browned and cooked through.
• **Fresh ingredients are key!** Especially when it comes to the cheese and eggs. You’ll taste the difference, trust me!
• **Warm those tortillas!** This is a *must*. Cold tortillas will crack when you roll them, and nobody wants a broken enchilada. 15 seconds in the microwave is perfect.
• **Don’t be shy with the gravy!** Seriously, the more gravy, the better. It’s what makes these enchiladas so decadent!
• **Let them rest for a minute!** I know, I know, you’re hungry. But letting them sit for a minute after they come out of the oven helps the gravy thicken up a bit so it doesn’t run everywhere.

Follow these tips, and your Breakfast Enchiladas with Sausage Gravy will be the talk of the town. Or, you know, at least the talk of your brunch table!

Variations on Your Breakfast Enchiladas with Sausage Gravy

Wanna shake things up? I get it! Even I, your totally-obsessed-with-this-recipe friend, like to play sometimes. Here are some ways to customize these already amazing Breakfast Enchiladas with Sausage Gravy. Get creative – it’s hard to mess these up!

• **Cheese, please!** Cheddar’s great, but have you tried pepper jack for a little kick? Or maybe some Monterey Jack for a milder flavor? Go wild!
• **Sausage switch-up!** Italian sausage would be super yummy! Or, if you’re feeling adventurous, maybe even chorizo for a spicy twist?
• **Veggies galore!** Sautéed bell peppers and onions would be awesome in these enchiladas. Or spinach! Get your greens in, people!
• **Spice it up!** Add a pinch of red pepper flakes to the sausage gravy for a little heat. Or a dash of hot sauce!

Honestly, the possibilities are endless! Just have fun and make these Breakfast Enchiladas with Sausage Gravy your own!

Make-Ahead and Storage Tips for Breakfast Enchiladas with Sausage Gravy

Okay, so sometimes you just wanna sleep in, right? Or maybe you’re prepping for a big brunch crowd? These Breakfast Enchiladas with Sausage Gravy are totally make-ahead friendly! Here’s the lowdown:

• You can assemble the enchiladas (fill ’em, roll ’em, smother ’em in gravy) up to 24 hours in advance. Just cover the baking dish tightly with plastic wrap and pop it in the fridge. When you’re ready to bake, just add a few extra minutes to the baking time.
• Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave until heated through. They might not be *quite* as perfect as they were fresh, but they’ll still be delicious!

Honestly, prepping these ahead of time is a lifesaver! Enjoy!

Frequently Asked Questions About Breakfast Enchiladas with Sausage Gravy

Got questions? I got answers! Here are some of the most common questions I get asked about these amazing Breakfast Enchiladas with Sausage Gravy. Don’t be shy – there’s no such thing as a silly question when it comes to delicious food!

Can I use a different type of cheese?

Absolutely! Cheddar is my go-to, but feel free to experiment! Pepper jack adds a nice kick, Monterey Jack is milder, and even a little bit of crumbled feta would be delicious! It’s all about what *you* like!

Can I make this vegetarian?

Totally! Just swap out the breakfast sausage for a plant-based sausage alternative, or use a mix of sautéed veggies like mushrooms, bell peppers, and onions in the gravy. Easy peasy!

Can I freeze the enchiladas?

Yep! Assemble the enchiladas (but don’t bake them!). Wrap them tightly in plastic wrap, then foil, and freeze for up to 2 months. When you’re ready to bake, thaw them overnight in the fridge, then bake as directed. You might need to add a few extra minutes to the baking time.

Can I use corn tortillas instead of flour tortillas?

I personally prefer flour tortillas because they’re softer and easier to roll, but if you’re gluten-free or just prefer the taste of corn tortillas, go for it! Just be extra careful when rolling them, as they tend to crack more easily. Warming them up is essential if you go this route!

Estimated Nutritional Information for Breakfast Enchiladas with Sausage Gravy

Alright, let’s talk numbers! Now, I’m no nutritionist, and remember, nutrition info can vary *wildly* depending on the specific brands and ingredients you use. So, take this with a grain of salt, okay?

Based on my recipe (and a little help from my trusty online calculator), here’s a rough estimate of the nutritional info per serving for these Breakfast Enchiladas with Sausage Gravy. But seriously, folks, this is just an *estimate*!

I am not a certified nutritionist and the nutritional information provided for this Breakfast Enchiladas recipe is a rough estimate. Ingredients and cooking methods may have an affect/alter the estimated values.

Enjoyed This Breakfast Enchiladas Recipe?

Seriously, did these Breakfast Enchiladas with Sausage Gravy rock your world or what?! If you loved ’em as much as I do, I’d be thrilled if you’d leave a comment below! And hey, don’t forget to rate the recipe! Sharing is caring, so spread the enchilada love on your favorite social media platforms! Happy brunching!

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