Southern Breakfast Enchiladas with Sausage Gravy
Rise and shine with a hearty and delicious breakfast twist! These Southern Breakfast Enchiladas with Sausage Gravy are sure to become a new favorite in your morning routine.
Ingredients:
- 1 lb breakfast sausage
- 8 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 6 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 can cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
Instructions:
- Preheat oven to 350°F.
- In a skillet, cook the breakfast sausage until no longer pink. Drain excess fat.
- In a bowl, whisk together eggs, 1/4 cup milk, salt, and pepper. Scramble the eggs in the same skillet as the sausage.
- In a separate bowl, mix together the cream of chicken soup, 1 cup milk, sour cream, garlic powder, onion powder, and red pepper flakes.
- Pour a small amount of the soup mixture into the bottom of a 9×13 baking dish.
- Fill each tortilla with sausage, eggs, and cheese. Roll up and place seam side down in the baking dish.
- Pour the remaining soup mixture over the enchiladas. Top with extra cheese.
- Bake for 25-30 minutes, or until bubbly and cheese is melted.
- Serve hot and enjoy!
Nutrition Information:
Calories: 450
Fat: 25g
Carbohydrates: 28g
Protein: 30g
Popular questions:
- Q: Can I use a different type of cheese?
- Q: Can I make this recipe ahead of time and reheat it?
A: Yes, feel free to use your favorite cheese in this recipe.
A: Yes, you can assemble the enchiladas ahead of time and bake when ready to serve.
Helpful tips:
- Try adding diced jalapenos for an extra kick of heat.
- Top with avocado and salsa for added flavor.
Expert Secrets:
- Make sure to fully cook the sausage before adding it to the enchiladas.
- Let the enchiladas rest for a few minutes after baking to allow the flavors to meld together.