There’s something magical about a cozy, hearty breakfast—especially on a lazy weekend morning. If you’re looking to break away from the usual pancakes and bacon routine, these Breakfast Enchiladas are the perfect solution. Picture this: soft flour tortillas wrapped around savory sausage and melted cheddar, all blanketed in a rich, homemade white gravy and baked to bubbling perfection.
This dish is everything a comfort food breakfast should be—warm, cheesy, filling, and easy to prepare ahead. Whether you’re feeding a hungry family, impressing brunch guests, or treating yourself, this recipe delivers satisfaction in every bite.
Drawing from your love for savory, cheesy dishes (like the Buffalo Chicken Cheesesteak Stuffed Shells, and Cheesy Bacon Celery Sticks) and Tex-Mex-inspired flavors (like the Black Bean & Quinoa Bowl), these breakfast enchiladas are a must-try. Let’s get cooking!
Table of Contents
Why You’ll Love These Breakfast Enchiladas
- Comfort in a Dish: Savory, cheesy, creamy—this is true breakfast indulgence.
- Hearty and Satisfying: Packed with sausage, cheese, and creamy gravy.
- Quick to Prepare: Ready in 45 minutes with simple ingredients.
- Make-Ahead Friendly: Assemble the night before, bake fresh in the morning.
- Customizable: Swap fillings and toppings to match your cravings.
- Feeds a Crowd: Easily double the recipe for brunch parties.
- No Complicated Steps: Straightforward ingredients and simple prep.
Cheesy Sausage-Stuffed Breakfast Enchiladas with Gravy
Equipment
- Skillet (for cooking sausage)
- Saucepan (for making gravy)
- Whisk (for smooth gravy)
- Baking dish (8×8-inch or similar, greased)
- Spatula or spoon (for filling tortillas)
- Measuring cups and spoons
- Optional: Tongs (for handling tortillas)
Ingredients
- 1/2 pound breakfast sausage
- 1 cup shredded cheddar cheese
- 4 flour tortillas
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 tsp salt
- 1/8 tsp black pepper
- Chopped fresh parsley for garnish
Instructions
- In a skillet, cook 🌭 sausage over medium heat, crumbling it as it browns. Drain excess grease.
- Lay out 🌯 tortillas and divide sausage and 🧀 cheese evenly among them. Roll them up and place seam-side down in a greased baking dish.
- In a saucepan, melt 🧈 butter over medium heat. Whisk in 🥣 flour and cook for 1 minute. Gradually whisk in 🥛 milk until smooth. Cook, stirring, until thickened. Season with 🧂 salt and ⚫ pepper.
- Pour gravy over enchiladas and bake at 350°F (175°C) for 20 minutes, until bubbly.
- Top with 🌿 parsley before serving.
What you will need + Helpful Substitutions
- ½ pound breakfast sausage
Substitute: Use turkey sausage or a plant-based alternative. - 1 cup shredded cheddar cheese
Try: Pepper jack for a spicier kick or mozzarella for a milder flavor. - 4 flour tortillas
Swap: Use whole wheat or low-carb tortillas if preferred. - 3 tbsp butter
- ¼ cup all-purpose flour
- Substitution: Use a 1:1 gluten-free flour blend or cornstarch (2 tbsp mixed with water)
- 2 cups milk
Dairy-Free Option: Use unsweetened almond or oat milk. - ¼ tsp salt
- ⅛ tsp black pepper Substitution: Use white pepper, cayenne (spicier), or a dash of smoked paprika.
- Chopped fresh parsley for garnish
Optional: Chives or green onions also work well.
Step-by-Step Instructions with Pro Tips
Step 1: Cook the Sausage
In a skillet over medium heat, cook the sausage, breaking it into crumbles. Cook until browned and fully cooked, about 6–8 minutes. Drain any excess grease.
Pro Tip: Add a pinch of red pepper flakes or paprika for a spicier filling.
Step 2: Assemble the Enchiladas
Lay the tortillas flat and divide the cooked sausage and shredded cheese among them. Roll each tortilla tightly and place seam-side down in a greased baking dish.
Assembly Tip: Use a 9×9-inch dish for snug rolls or a 9×13-inch if doubling the recipe.
Step 3: Make the Gravy
In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until thickened, about 5 minutes. Season with salt and pepper.
Gravy Tip: Add a pinch of garlic powder or a dash of hot sauce for depth.
Step 4: Pour and Bake
Pour the gravy evenly over the enchiladas. Bake at 350°F (175°C) for 20 minutes, or until the top is golden and bubbly.
Tip: Check at 15 minutes to ensure the cheese doesn’t overbrown
Step 5: Garnish and Serve
Sprinkle chopped parsley over the top and serve warm.
Serving Suggestion: Add a side of fruit salad or a fresh green salad to balance the richness.
Optional Add-Ins & Variations
- Scrambled Eggs: Add to the filling for a true breakfast twist.
- Veggies: Sautéed spinach, mushrooms, or bell peppers mix in beautifully.
- Bacon: Mix with or replace the sausage.
- Spicy Gravy: Add chipotle powder or cayenne for heat.
- Taco-Inspired: Use Mexican chorizo and top with salsa and sour cream.
Topping Suggestions
- Sour Cream Drizzle: Creamy and cooling for richness.
- Chopped Green Onions: Fresh and mild for color.
- Hot Sauce: Spicy kick to enhance flavors.
- Diced Avocado: Creamy and buttery for contrast.
- Crumbled Bacon: Extra smoky crunch on top.
- Jalapeño Slices: Spicy and fresh for heat lovers.
Nutritional Information (Per Serving – Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 600 kcal |
| Carbohydrates | 30 g |
| Fiber | 2 g |
| Protein | 20 g |
| Fat | 45 g |
| Saturated Fat | 18 g |
| Cholesterol | 90 mg |
| Sodium | 680 mg |
Note: Nutritional values vary depending on the brand of sausage, cheese, and milk used.
Storage & Make-Ahead Tips
Make Ahead:
- Assemble the enchiladas and gravy the night before.
- Store covered in the fridge.
- Bake in the morning, adding 5 extra minutes to the cook time if cold.
Storing Leftovers:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap individual portions and freeze for up to 2 months.
Reheating:
- Oven: Reheat at 350°F for 10–15 minutes, covered with foil.
- Microwave: Heat individual servings for 1–2 minutes on medium.
Ingredient Substitutions Recap
- Sausage → Chorizo: Spicier protein alternative.
- Cheddar Cheese → Monterey Jack: Milder cheese option.
- Flour Tortillas → Corn Tortillas: Gluten-free wrap.
- Butter → Olive Oil: Dairy-free gravy base.
- Milk → Plant-Based Milk: Lighter or vegan-friendly gravy.
What to Serve With Breakfast Enchiladas
- Fresh Fruit Salad: A refreshing balance to the rich dish.
- Hash Browns or Breakfast Potatoes: For hearty appetites.
- Orange Juice: Because it’s brunch, after all!
- Hot Sauce or Salsa: For an extra layer of flavor.
FAQs
Can I double the breakfast enchiladas recipe?
Absolutely! Use a larger dish and bake for an additional 5–10 minutes.
Can I add eggs to breakfast enchilada bake?
Yes! Scrambled eggs make the filling more traditional and hearty.
Can I make the breakfast enchiladas
filling ahead of time?
Yes! Cook the sausage and mix with cheese up to 1 day ahead, storing in an airtight container in the fridge. Stuff tortillas just before baking.
How do I keep the tortillas from getting soggy?
Use fresh tortillas, avoid over-saucing with gravy before baking, and bake until just bubbly. Serve immediately.
These Cheesy Sausage-Stuffed Breakfast Enchiladas are a crowd-pleasing favorite that transforms simple ingredients into something truly special. The creamy gravy takes it over the top, while the sausage and cheese give it all the flavor and heartiness you want in a weekend brunch dish.
Whether you’re hosting brunch, feeding a family, or just treating yourself, this is one recipe you’ll come back to again and again. Don’t forget to tag me on Facebook with your delicious breakfast creations!
