Morning Enchiladas Southern Style (Print-Friendly Version)
# What You'll Need:
→ Stuff for the Enchiladas
01 -
2 green onions, sliced
02 -
6 large eggs
03 -
1/2 cup cooked breakfast potatoes or hashbrowns (optional)
04 -
1/4 cup milk
05 -
6 large flour tortillas
06 -
Salt, to taste
07 -
Pepper, to taste
08 -
1 tbsp butter
09 -
1/2 cup shredded Monterey Jack cheese
10 -
1 cup shredded cheddar cheese
→ What You Need For the Gravy
11 -
2 tbsp all-purpose flour
12 -
1 1/2 cups whole milk
13 -
1/4 tsp garlic powder (optional)
14 -
Salt, to taste
15 -
Black pepper, to taste
16 -
1/2 pound pork breakfast sausage (or turkey/chicken sausage)
# Step-by-Step Directions:
01 -
Heat a skillet on medium and cook the sausage fully. Stir in flour to coat, then give it a quick cook for another minute. Slowly whisk in the milk as it simmers. Let it bubble and thicken for about 5 minutes. Season with garlic powder (if you'd like), salt, and pepper.
02 -
Combine eggs, milk, salt, and pepper in a bowl and whisk them up. In a skillet, melt butter, then pour in the egg mix. Cook it over low heat, gently stirring, until the eggs are just barely cooked through. They'll finish baking later!
03 -
Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish. Fill each tortilla with scrambled eggs, green onions, cheese, and optional potatoes. Roll each one up and set them seam-side down in the dish.
04 -
Spoon the warm sausage gravy over your rolled tortillas. Sprinkle on extra cheese if you're feeling fancy.
05 -
Cover the pan with foil and stick it in the oven for 15 minutes. Take off the foil and keep baking for 5–10 minutes until it's bubbling and just a little golden.
06 -
Top with extra green onions before serving. Enjoy while hot, and maybe add a dollop of sour cream, fresh fruit, or some hot sauce on the side.
# Helpful Notes:
01 -
You can use the leftover sausage gravy for biscuits!