Country Gravy Breakfast Enchiladas Recipe
If cozy morning comfort had a mascot, it would be these Country Gravy Breakfast Enchiladas. Imagine tender flour tortillas stuffed with fluffy scrambled eggs, savory sausage, and a duo of melty cheeses, all smothered in a creamy homemade country gravy. This breakfast casserole is the kind of dish you’ll crave on chilly weekends, share at brunch gatherings, or make ahead for no-fuss holiday mornings. Each bite blends classic American breakfast favorites with the crowd-pleasing ease of enchiladas, promising a hearty, flavor-packed start to any day.
Ingredients You’ll Need
Breakfast doesn’t get much better than this, and the beauty is in the simple, familiar ingredients. Each one brings its own personality to the party, whether adding richness, color, or that all-important creamy texture. Here’s exactly what you’ll need to create unforgettable Country Gravy Breakfast Enchiladas:
- Flour tortillas (8): Soft, flexible, and perfect for rolling, they soak up the gravy without getting mushy.
- Breakfast sausage (1 pound): Go classic or spicy—crumbled sausage brings savory, juicy flavor to every bite.
- Large eggs (8): Fluffy scrambled eggs make the enchilada filling extra hearty.
- Milk (1/4 cup for eggs): Makes the eggs soft and creamy during scrambling.
- Salt (1/2 teaspoon): Essential for seasoning those eggs just right.
- Black pepper (1/4 teaspoon): Adds a mellow background heat to both eggs and gravy.
- Cheddar cheese, shredded (1 cup): Sharp, melty, and oh-so-satisfying.
- Monterey Jack cheese, shredded (1 cup): Creamy and mellow, this cheese balances the cheddar’s tang.
- Butter (3 tablespoons): It’s the key to a rich, flavorful roux for the gravy.
- All-purpose flour (3 tablespoons): Just enough to thicken your country gravy perfectly.
- Whole milk (2 cups, for gravy): Creates a luscious, pourable gravy you’ll want to drizzle on everything.
- Garlic powder (1/2 teaspoon): That faint garlicky kick in the background makes the sauce unforgettable.
- Onion powder (1/2 teaspoon): Adds a subtle, rounded savoriness to the gravy.
- Salt and pepper to taste: For tweaking the final flavor of the gravy just to your liking.
- Chopped parsley or chives (optional): A fresh, bright finish that makes your Country Gravy Breakfast Enchiladas pop.
How to Make Country Gravy Breakfast Enchiladas
Step 1: Preheat and Prep
Start by preheating your oven to 375°F. While that’s warming up, grease a 9×13-inch baking dish so nothing sticks when it’s time to bake. This is also a good moment to set out your ingredients and let the cheeses come to room temperature for extra meltiness.
Step 2: Brown the Sausage
In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a wooden spoon until browned and crumbly. Once there’s no pink left, use a slotted spoon to transfer the sausage to a plate, letting any grease drain. The fragrant sausage is going to be the heart of your Country Gravy Breakfast Enchiladas, so don’t rush this step!
Step 3: Scramble the Eggs
In a medium bowl, whisk together the eggs, 1/4 cup milk, salt, and pepper until everything is nice and frothy. Heat a nonstick skillet over medium-low, then pour in the egg mixture. Gently cook, stirring with a spatula, until just set and still soft. You want them slightly underdone since they’ll finish cooking in the oven.
Step 4: Fill and Roll the Enchiladas
Lay out your flour tortillas and spoon equal amounts of scrambled eggs and browned sausage on each one. Sprinkle both cheddar and Monterey Jack cheeses over the filling. Then, roll each tortilla tightly and place it seam-side down in your prepared baking dish. The dish should be filled edge to edge with cozy, cheese-stuffed rolls!
Step 5: Make the Country Gravy
In a saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until bubbly and pale golden (that’s your roux). Slowly pour in the whole milk, whisking all the while to avoid lumps. Let it simmer and thicken, then season with garlic powder, onion powder, salt, and pepper to taste. By now, your kitchen will smell absolutely irresistible!
Step 6: Assemble and Bake
Pour the country gravy evenly over the enchiladas, making sure every roll gets a generous coating. If you’re feeling extra, scatter a little more cheese over the top. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake another 10 to 15 minutes, until everything is golden, bubbly, and your Country Gravy Breakfast Enchiladas promise cheesy, saucy perfection.
Step 7: Garnish and Serve
Right out of the oven, sprinkle with freshly chopped parsley or chives for a pop of color and freshness. Let the enchiladas cool for a couple minutes, then serve up hearty portions and watch everyone dig in!
How to Serve Country Gravy Breakfast Enchiladas
Garnishes
Country Gravy Breakfast Enchiladas love a little extra flourish! Try a generous sprinkle of bright green parsley or chives—they add freshness and make the dish pop visually. For even more flavor, a dash of hot sauce, sliced jalapeños, or a sprinkle of smoked paprika can really wake things up. The finishing touches don’t just look pretty—they add that last layer of excitement to each bite.
Side Dishes
Round out your breakfast table with sides that soak up the creamy gravy or cleanse the palate. Crispy hash browns or roasted potatoes are always a hit. If you’re feeling light, a bowl of mixed fresh fruit provides a sweet contrast. Toast, buttered English muffins, or even a crisp green salad can complement the richness of the enchiladas perfectly.
Creative Ways to Present
Elevate your Country Gravy Breakfast Enchiladas for a brunch spread by slicing them into thick rounds and arranging on a platter, drizzled with gravy. Serve them in individual ramekins for personal pot-pie vibes, or make them mini by rolling in small tortillas for a party-friendly finger food. No matter how you plate them, they’re guaranteed to be the star of your breakfast table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Country Gravy Breakfast Enchiladas (lucky you!), just let them cool to room temperature, then cover tightly with foil or transfer to an airtight container. Stored in the fridge, they’ll keep beautifully for up to 3 days without losing their creamy texture or big flavor.
Freezing
These enchiladas are freezer-friendly! Assemble up to the point of adding the gravy—wrap tightly and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, pour over freshly made gravy, and bake as directed. You can also freeze individual portions for quick, comforting breakfasts on demand.
Reheating
Warm leftovers in the oven at 350°F, covered with foil, until heated through (about 20 minutes). For a speedier option, microwave individual servings in 1-minute intervals until steaming. Add a splash of milk or a bit of gravy if you like things extra saucy!
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! While the texture will be a bit different and a little more rustic, corn tortillas work well and add a wonderful toasted flavor to your Country Gravy Breakfast Enchiladas. Just make sure to warm them first so they roll without cracking.
Can I make these Country Gravy Breakfast Enchiladas vegetarian?
You sure can! Swap the sausage for sautéed mushrooms, spinach, or a medley of diced bell peppers and onions. The hearty gravy and cheese will tie it all together for a satisfying vegetarian breakfast.
What’s the best way to keep them from getting soggy?
Stick to the recommended baking method and let the enchiladas cool slightly before serving. If you’re assembling ahead, keep the gravy separate until right before baking. This keeps the tortillas sturdy and the filling creamy instead of mushy.
How spicy can I make these?
Crank up the heat by using hot breakfast sausage, stirring chopped jalapeños or green chilies into the eggs, or topping the finished dish with your favorite hot sauce. The base recipe is super adaptable to your preferred level of spice.
Can I double the recipe for a crowd?
Absolutely! Just grab a larger baking dish or use two pans. You might need to add an extra ten minutes or so to the bake time, and be sure everyone gets plenty of that delicious country gravy.
Final Thoughts
Go ahead, treat yourself and your loved ones to these irresistible Country Gravy Breakfast Enchiladas. They’re the perfect way to turn ordinary mornings into something memorable, and you’ll love how effortlessly they come together. Give this recipe a try and watch it become a new favorite in your breakfast rotation!
Print
Country Gravy Breakfast Enchiladas Recipe
- Total Time: 1 hour
- Yield: 8 enchiladas 1x
- Diet: Non-Vegetarian
Description
These Country Gravy Breakfast Enchiladas are a comforting and flavorful twist on a classic breakfast dish. Filled with sausage, eggs, and cheese, then smothered in a creamy country gravy, these enchiladas are sure to please a crowd.
Ingredients
For the Enchiladas:
- 8 flour tortillas
- 1 pound breakfast sausage
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Country Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped parsley or chives for garnish (optional)
Instructions
- Preheat the oven to 375°F. Cook the breakfast sausage until browned. Whisk together eggs, milk, salt, and pepper. Scramble eggs in a skillet. Set aside.
- Lay out the tortillas and fill with eggs, sausage, and cheeses. Roll up and place in a baking dish.
- Make the gravy: Melt butter, whisk in flour, then slowly add milk. Season with garlic powder, onion powder, salt, and pepper. Pour over enchiladas.
- Bake covered for 20 minutes, then uncovered for 10–15 minutes. Garnish with parsley or chives.
Notes
- For a spicy twist, use hot sausage and add green chilies or jalapeños.
- You can prep these the night before and bake in the morning—keep the gravy separate until ready to bake.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 410
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 190 mg
