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Southern Breakfast Enchiladas with Sausage Gravy Recipe

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

Scale

 

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

 

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Notes

 

  • 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.

Find it online: https://optimalrecipes.com/southern-breakfast-enchiladas-with-sausage-gravy-recipe/