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To make breakfast enchiladas with sausage gravy, gather these simple items: - 8 large flour tortillas - 4 large eggs - 1 cup diced bell peppers (mix of red and green) - 1 cup diced onions - 1 cup shredded cheddar cheese - 1 cup cooked breakfast sausage, crumbled - 2 cups milk - 1/4 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish (optional) You can add more flair with these garnishes: - Chopped fresh cilantro - Sliced avocados - A sprinkle of red pepper flakes for heat Don’t worry if you lack an item. Here are some swaps: - Use corn tortillas instead of flour for a gluten-free option. - Swap cheddar cheese for Monterey Jack or pepper jack for extra flavor. - If you don’t have bell peppers, try using spinach or zucchini. - Use plant-based sausage for a vegetarian twist. These ingredients create a mouthwatering dish that warms the heart and satisfies the soul. Enjoy your cooking! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). 2. Cook diced onions and bell peppers in olive oil. 3. Whisk eggs and cook with the veggies. 4. Prepare tortillas with the filling. 5. Roll and place enchiladas in a baking dish. 6. Make sausage gravy in the same skillet. 1. Preheat the Oven: Set your oven to 350°F (175°C). This makes sure it is hot when you bake the enchiladas. 2. Cook the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup of diced onions and 1 cup of diced bell peppers. Sauté them until soft and fragrant, about 5-7 minutes. 3. Whisk the Eggs: In a bowl, crack 4 large eggs and add a pinch of salt and pepper. Whisk until blended. Pour the eggs into the skillet with the veggies. Stir gently until the eggs are softly scrambled and set. Remove the skillet from heat and set aside. 4. Prepare the Tortillas: Lay out 8 large flour tortillas on a clean surface. Spoon the cooked vegetable and egg mix down the center of each tortilla. Add crumbled sausage and shredded cheese on top. 5. Roll the Enchiladas: Tightly roll each tortilla from one end to the other. Tuck in the filling as you roll. Place each rolled enchilada seam-side down in a greased baking dish. 6. Make the Sausage Gravy: Put the skillet back on heat. Add the remaining crumbled sausage and cook for 2 minutes. Sprinkle 1/4 cup of flour over the sausage. Mix well and cook for 1 minute. Gradually whisk in 2 cups of milk, along with 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Bring to a gentle simmer and cook until thickened, about 5 minutes. Season with salt and pepper. 1. Assemble the Dish: Pour the sausage gravy over the enchiladas in the baking dish. Make sure every enchilada is well coated. 2. Bake: Place the baking dish in your preheated oven. Bake for 25-30 minutes until the enchiladas are hot and bubbly. 3. Garnish and Serve: Remove the dish from the oven and let it cool slightly. If you like, sprinkle fresh cilantro on top for a burst of color and taste. Serve hot and enjoy your breakfast enchiladas! To cook great scrambled eggs, start with fresh eggs. Crack four large eggs into a bowl. Whisk them until the yolks and whites blend well. Add a pinch of salt and pepper for flavor. Heat a skillet over medium heat and add a little olive oil. Pour in the eggs and stir gently. This keeps them soft and creamy. Remove them from heat when just set, as they continue to cook off the heat. For thick and tasty sausage gravy, start by cooking the sausage in a skillet. Use medium heat to brown it well. Once it’s cooked, sprinkle flour over the sausage. Stir it in for about a minute. Slowly whisk in two cups of milk, mixing well to avoid lumps. Keep stirring until the gravy bubbles and thickens. It should coat the back of a spoon. If it’s too thick, add a bit more milk until you reach your desired consistency. To prevent enchiladas from sticking, grease your baking dish with olive oil. This simple step helps keep them from sticking together. You can also line the dish with parchment paper for extra safety. When rolling the tortillas, don’t overfill them. This makes it easier to tuck in the edges. Place them seam-side down in the dish. Finally, pour the gravy over the enchiladas just before baking. This keeps them moist and helps them slide out easily. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your enchiladas. Customize the Filling: Feel free to add other ingredients like black beans, spinach, or different cheeses to customize your enchiladas to your taste. Let It Rest: After baking, allow the enchiladas to rest for about 5 minutes before serving. This helps them set and makes serving easier. Make It Ahead: You can assemble the enchiladas a day in advance and store them in the refrigerator. Just add the gravy before baking. {{image_4}} You can easily make this dish vegetarian. Just skip the sausage. Use cooked black beans or sautéed mushrooms instead. Add extra veggies like zucchini or spinach for more flavor. You’ll still get a delicious meal that everyone will love. Want some heat? Use hot sausage instead of mild. You can also add red pepper flakes or diced jalapeños to the gravy. This adds a nice kick that will wake up your taste buds. Adjust the spices to your liking for the perfect spicy touch. You can mix up the fillings in your enchiladas. Try using diced cooked potatoes or sweet potatoes for a hearty twist. You can also add cheese varieties like pepper jack or Monterey Jack for a different flavor profile. Experiment with fresh herbs like basil or chives for a fresh taste. After enjoying your breakfast enchiladas, let them cool down first. Then, place them in an airtight container. You can store them in the fridge for up to four days. To keep them fresh, avoid stacking them too high. You want to prevent them from getting squished. When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover them with foil. Heat for about 20 minutes or until warm. If you prefer a quicker method, you can use the microwave. Heat them in short bursts of 30 seconds until hot. You can freeze breakfast enchiladas for later use. Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you want to eat them, thaw them in the fridge overnight before reheating. This way, they will taste fresh when you enjoy them. Yes, you can make these breakfast enchiladas ahead of time. Prepare the filling and sauce as instructed. Instead of baking, cover the assembled dish and store it in the fridge for up to 24 hours. When you're ready to eat, just pop it in the oven. This saves time on busy mornings. Many sides work well with these enchiladas. Here are some tasty options: - Fresh fruit salad - Sliced avocados - Crispy hash browns - A simple green salad - Refried beans These sides add color and flavor to your meal. Leftovers of breakfast enchiladas last about 3 to 4 days in the fridge. Store them in an airtight container. To reheat, place them in the oven or microwave until warmed through. Enjoy your delicious meal again! This post shared key ingredients and steps for making breakfast enchiladas. You learned about optional garnishes and ingredient swaps to fit your taste. I covered cooking tips for perfect scrambled eggs and gravy. You also discovered variations, like vegetarian options and spicy sausage gravy. Lastly, I provided storage tips for leftovers and reheating. In conclusion, with these insights, you can make delicious breakfast enchiladas that suit your needs. Enjoy cooking and share your tasty creations with others!

Breakfast Enchiladas with Savory Sausage Gravy

Delicious breakfast enchiladas filled with eggs, bell peppers, onions, sausage, and topped with a rich sausage gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 8 large flour tortillas
  • 4 large eggs
  • 1 cup diced bell peppers (mix of red and green)
  • 1 cup diced onions
  • 1 cup shredded cheddar cheese
  • 1 cup cooked breakfast sausage, crumbled
  • 2 cups milk
  • 0.25 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a spacious skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, sautéing until softened and fragrant, about 5-7 minutes.
  • In a mixing bowl, crack the eggs and whisk with a pinch of salt and pepper. Pour into the skillet with the sautéed vegetables and gently cook until softly scrambled. Remove from heat.
  • Lay out the flour tortillas and evenly distribute the vegetable and egg mixture along the center of each. Sprinkle crumbled sausage and shredded cheese on top.
  • Roll each tortilla from one end to the other, tucking in the filling as you go. Place rolled enchiladas seam-side down in a greased baking dish.
  • Return the skillet to heat and add the remaining crumbled sausage. Cook for about 2 minutes. Sprinkle flour over the sausage and mix well, cooking for an additional minute.
  • Gradually whisk in the milk, garlic powder, and onion powder. Bring to a gentle simmer and cook until thickened, about 5 minutes. Season with salt and pepper.
  • Pour the sausage gravy evenly over the enchiladas in the baking dish.
  • Bake for 25-30 minutes until heated through and bubbly.
  • Remove from the oven and let cool slightly. Garnish with fresh cilantro if desired.

Notes

Serve hot with extra sausage gravy and fresh cilantro for garnish.
Keyword breakfast, enchiladas, sausage gravy