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Breakfast Enchiladas with Sausage Gravy

A warm, cheesy breakfast dish featuring soft flour tortillas filled with crumbled breakfast sausage and fluffy scrambled eggs, smothered in creamy gravy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Enchilada Filling
  • 4 large large flour tortillas
  • 1 cup cooked and crumbled halal breakfast sausage
  • 6 large large eggs
  • 1 cup shredded cheese (cheddar or pepper jack)
Gravy
  • 1 cup milk
  • 1 tablespoon flour
  • Salt and pepper to taste
Garnish
  • Chopped green onions For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, heat crumbled halal breakfast sausage over medium heat until browned.
  3. In a bowl, whisk together eggs, milk, salt, and pepper. Pour the mixture into the skillet, stirring occasionally until the eggs are cooked through.
Assembly
  1. On each tortilla, place a portion of the sausage and egg mixture, followed by a sprinkle of shredded cheese.
  2. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish.
Make the Gravy
  1. In a saucepan, melt some butter over medium heat or a halal-friendly oil.
  2. Whisk in the flour, stirring constantly until lightly golden.
  3. Gradually add milk, whisking continuously until the gravy thickens. Season with salt and pepper.
Bake
  1. Pour the creamy gravy over the rolled enchiladas and top with any remaining cheese.
  2. Bake for 20-25 minutes or until the cheese is bubbly and golden.
Serve
  1. Remove from the oven, garnish with chopped green onions, and enjoy your delicious homemade Breakfast Enchiladas with Sausage Gravy!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes. For freezing, wrap unbaked enchiladas tightly in plastic wrap or foil and store in a freezer-safe bag for up to three months. Thaw overnight before baking.