Welcome to a mouthwatering journey into Southern cuisine! Today, we’re diving into a truly comforting dish that’s perfect for a hearty breakfast or brunch. If you’re a fan of rich flavors, creamy textures, and a bit of spice, you’re in for a treat with these Southern Breakfast Enchiladas Smothered in Creamy Sausage Gravy. Let’s get started!
Introduction
Imagine waking up to the aroma of sizzling sausage, freshly scrambled eggs, and a hint of spice, all smothered in a luscious, creamy gravy. These Southern Breakfast Enchiladas combine the best of Southern comfort food with a Tex-Mex twist, offering a satisfying start to your day.
This dish is not just a breakfast—it’s an experience! The creamy sausage gravy, a staple in Southern kitchens, perfectly complements the cheesy, egg-filled enchiladas. Whether you’re preparing this for a weekend brunch or a special family gathering, these enchiladas are sure to impress. Plus, they’re easy to customize with your favorite ingredients, making them a versatile addition to your recipe collection.
Ingredients
To prepare this comforting Southern Breakfast Enchiladas Smothered in Creamy Sausage Gravy, you’ll need:
Sausage Gravy:
- 1 pound ground breakfast sausage
- 1/2 cup diced onion
- 1 jalapeno, minced
- 1/3 cup all-purpose flour
- 2 3/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Enchiladas:
- 10 large eggs
- 2 tablespoons butter
- 2 cups cooked tater tots
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded cheddar cheese
- 10 fajita-size flour tortillas
Feel free to swap out ingredients to suit dietary preferences. For instance, you can use turkey sausage or a plant-based alternative to make the dish healthier or vegetarian-friendly. You might also substitute the Pepper Jack cheese with a milder option if you’re serving those who prefer less spice.
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How to Make Southern Breakfast Enchiladas Smothered in Creamy Sausage Gravy
Follow these steps to create your own delicious Southern Breakfast Enchiladas:
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook Sausage: In a large nonstick pan over medium-high heat, cook the sausage, crumbling it as it cooks. When the sausage is halfway done, add the diced onion and minced jalapeno. Continue cooking until the sausage is fully browned and the vegetables are softened.
- Prepare Gravy: Remove 1 cup of the sausage mixture with a slotted spoon and set it aside for later. In the same pan, sprinkle the flour over the remaining sausage and cook for 1 minute, stirring continuously. Gradually whisk in the milk, bringing the mixture to a simmer. Let it thicken, then remove from heat. Season with salt and pepper to taste.
- Scramble Eggs: In a separate pan, melt butter over medium heat and lightly scramble the eggs. Season with salt and pepper. Remove from heat while the eggs are still slightly undercooked—they will finish cooking in the oven.
- Combine Filling: In a medium bowl, combine the reserved sausage mixture, tater tots, scrambled eggs, and half of both the shredded Pepper Jack and cheddar cheeses.
- Assemble Enchiladas: Lay out each tortilla and distribute about 1/2 cup of the filling across the center. Roll them up and place them seam side down in the prepared baking dish.
- Add Gravy and Bake: Pour the sausage gravy over the enchiladas, spreading it evenly. Sprinkle with the remaining cheese. Bake for 30-40 minutes until the dish is golden and bubbly.
Helpful Tips
For the perfect Southern Breakfast Enchiladas, keep these tips in mind:
- Gravy Consistency: If your sausage gravy is too thick, add a bit more milk to thin it out. If it’s too thin, let it simmer a little longer to thicken.
- Eggs: Undercook the eggs slightly when scrambling them. They’ll finish cooking in the oven, preventing them from becoming rubbery.
- Cheese: Shred your own cheese for better melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
Cooking Tips
To enhance your Southern Breakfast Enchiladas, consider these additional tips:
- Flavor Enhancements: Add a dash of hot sauce to the gravy for extra spice, or mix in some chopped green onions for a burst of freshness.
- Equipment Suggestions: A nonstick skillet is ideal for cooking the sausage and scrambling the eggs. It ensures even cooking and easy cleanup.
Serving Suggestions
These Southern Breakfast Enchiladas are a meal on their own, but you can elevate the experience with some complementary sides:
- Side Dishes: Serve with a side of fresh fruit salad or roasted vegetables to add a light, refreshing contrast to the rich enchiladas.
- Beverages: Pair with a glass of freshly squeezed orange juice or a spicy Bloody Mary for a complete brunch experience.
- Presentation: Garnish the enchiladas with chopped fresh parsley or cilantro for a pop of color and a hint of herbal freshness.
Nutritional Information
Each serving of these Southern Breakfast Enchiladas Smothered in Creamy Sausage Gravy provides a balance of protein, fats, and carbohydrates, making it a satisfying meal to start your day.
Nutritional Information (per serving)
- Calories: 550 kcal
- Carbohydrates: 32g
- Protein: 24g
- Fat: 36g
- Saturated Fat: 15g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 14g
- Trans Fat: 1g
- Cholesterol: 365mg
- Sodium: 980mg
- Potassium: 450mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 800IU
- Vitamin C: 2mg
- Calcium: 300mg
- Iron: 3mg
The combination of eggs, cheese, and sausage offers a rich source of protein, while the tater tots provide satisfying carbohydrates. The dish is indulgent, so enjoy it as a special treat or balance it out with lighter meals throughout the day.
Storage and Leftovers
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The enchiladas reheat well, making them a great option for meal prep.
Reheat: To reheat, place the enchiladas in a baking dish and cover with foil. Warm in a 350°F oven for about 15 minutes, or until heated through. You can also reheat individual servings in the microwave, though the oven method will preserve the texture better.
Leftovers can be transformed into a breakfast casserole by layering the enchiladas with additional scrambled eggs and cheese, then baking until bubbly.
Frequently Asked Questions (FAQs)
Can I make these enchiladas ahead of time? Yes! You can assemble the enchiladas the night before, cover them with plastic wrap, and refrigerate overnight. The next morning, just pour the gravy over them and bake as directed.
What can I substitute for tater tots? If you don’t have tater tots, you can use hash browns or diced roasted potatoes. They’ll provide a similar texture and flavor.
How can I make this dish healthier? To lighten up the recipe, use turkey sausage or a plant-based sausage alternative, and opt for low-fat cheese. You can also use egg whites or egg substitutes in place of whole eggs.
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Conclusion
I hope you enjoy making and eating these Southern Breakfast Enchiladas Smothered in Creamy Sausage Gravy as much as I do! They’re a hearty, flavorful dish that’s perfect for starting your day off right. Don’t forget to share your feedback and any creative variations you come up with. Happy cooking!
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Hearty Southern Breakfast Enchiladas Smothered in Creamy Sausage Gravy
Description
Welcome to a mouthwatering journey into Southern cuisine! Today, we’re diving into a truly comforting dish that’s perfect for a hearty breakfast or brunch. If you’re a fan of rich flavors, creamy textures, and a bit of spice, you’re in for a treat with these Southern Breakfast Enchiladas Smothered in Creamy Sausage Gravy. Let’s get started!
Ingredients
Sausage Gravy:
- 1 pound ground breakfast sausage
- 1/2 cup diced onion
- 1 jalapeno, minced
- 1/3 cup all-purpose flour
- 2 3/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Enchiladas:
- 10 large eggs
- 2 tablespoons butter
- 2 cups cooked tater tots
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded cheddar cheese
- 10 fajita-size flour tortillas
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook Sausage: In a large nonstick pan over medium-high heat, cook the sausage, crumbling it as it cooks. When the sausage is halfway done, add the diced onion and minced jalapeno. Continue cooking until the sausage is fully browned and the vegetables are softened.
- Prepare Gravy: Remove 1 cup of the sausage mixture with a slotted spoon and set it aside for later. In the same pan, sprinkle the flour over the remaining sausage and cook for 1 minute, stirring continuously. Gradually whisk in the milk, bringing the mixture to a simmer. Let it thicken, then remove from heat. Season with salt and pepper to taste.
- Scramble Eggs: In a separate pan, melt butter over medium heat and lightly scramble the eggs. Season with salt and pepper. Remove from heat while the eggs are still slightly undercooked—they will finish cooking in the oven.
- Combine Filling: In a medium bowl, combine the reserved sausage mixture, tater tots, scrambled eggs, and half of both the shredded Pepper Jack and cheddar cheeses.
- Assemble Enchiladas: Lay out each tortilla and distribute about 1/2 cup of the filling across the center. Roll them up and place them seam side down in the prepared baking dish.
- Add Gravy and Bake: Pour the sausage gravy over the enchiladas, spreading it evenly. Sprinkle with the remaining cheese. Bake for 30-40 minutes until the dish is golden and bubbly.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Gravy Consistency: If your sausage gravy is too thick, add a bit more milk to thin it out. If it’s too thin, let it simmer a little longer to thicken.
- Eggs: Undercook the eggs slightly when scrambling them. They’ll finish cooking in the oven, preventing them from becoming rubbery.
- Cheese: Shred your own cheese for better melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
