Country Gravy Breakfast Enchiladas Recipe
If you’re searching for a show-stopping breakfast that feels equal parts cozy and celebratory, Country Gravy Breakfast Enchiladas are about to become your new obsession. Imagine pillowy tortillas wrapped around savory sausage, soft scrambled eggs, melty cheddar, sweet onions, and green chilies, all tucked together and baked under a blanket of peppery, creamy country gravy. This is one of those dishes that feels like a big warm hug—hearty, satisfying, and so unforgettable your mornings will never be the same. Whether you’re serving brunch to a hungry crowd or just in the mood for a special family breakfast, Country Gravy Breakfast Enchiladas always deliver comfort and delight.
Ingredients You’ll Need
Don’t be intimidated—the magic of Country Gravy Breakfast Enchiladas comes from a handful of familiar ingredients, each bringing crucial flavor, texture, and color to the dish. Let’s break down what you’ll need and why it matters:
- Flour tortillas (8 small): The soft, flexible base that holds everything together and bakes up perfectly sturdy for saucy breakfasts.
- Breakfast sausage (1 lb, cooked and crumbled): Gives a rich, savory flavor and heartiness that’s classic in breakfast casseroles.
- Large eggs (8, scrambled): Add pillow softness and a creamy bite—these keep the filling tender and satisfying.
- Shredded cheddar cheese (2 cups): Melts into gooey perfection throughout the filling and on top.
- Diced onions (1/2 cup): Add sweet, aromatic notes and a subtle crunch to balance the richness.
- Diced green chilies (1 can, 4 oz): Bring a gentle heat and a pop of zesty flavor that makes the dish sing.
- Milk (1/2 cup): Helps create that silky, dreamy gravy you’ll want with every bite.
- All-purpose flour (1/4 cup): The thickener for the country gravy, ensuring it clings to every inch of the enchiladas.
- Butter (1/4 cup): Adds richness and a touch of golden flavor to the homemade gravy.
- Salt (1 tsp): Essential for seasoning both the eggs and the gravy to perfection.
- Black pepper (1/2 tsp): Gives a classic country gravy its signature gentle kick.
- Garlic powder (1/2 tsp): Offers just the right amount of warm, savory background taste.
- Chopped fresh parsley or chives (for garnish): A sprinkle of fresh green that adds color and brightness before serving.
How to Make Country Gravy Breakfast Enchiladas
Step 1: Prepare Your Oven and Sausage
Start by preheating your oven to 350°F so it’s hot and ready for baking. Meanwhile, cook the breakfast sausage in a skillet over medium heat, breaking it up as it browns. Once fully cooked, transfer the crumbled sausage to a plate to cool while you work on the rest of the filling. This step builds a deep, savory flavor base you’ll taste in every bite of the Country Gravy Breakfast Enchiladas.
Step 2: Soft Scrambled Eggs
Crack your eggs into a large bowl, whisk them thoroughly, and then scramble them gently in a nonstick pan over low heat. Keep them softly set—they’ll finish cooking in the oven and you want them tender inside the tortillas. The creamy eggs are the secret to keeping these enchiladas extra luscious.
Step 3: Make the Country Gravy
In a medium saucepan, melt the butter over medium heat. Once bubbling, whisk in the flour, stirring constantly for about 1-2 minutes to form a blond roux that will keep your gravy smooth. Gradually add the milk, whisking all the while to avoid lumps. As the gravy thickens, season it with salt, black pepper, and garlic powder. This country gravy is what sets these breakfast enchiladas apart—silky, savory, and peppery with just a hint of warmth.
Step 4: Assemble the Enchiladas
Warm the tortillas in the microwave for a few seconds or on a skillet to make them flexible. Spoon some of the cooked sausage, scrambled eggs, diced onion, green chilies, and shredded cheddar cheese into each tortilla. Roll them up snugly and lay them seam-side down in a greased baking dish, making sure they’re nestled close together for maximum sauciness later.
Step 5: Smother and Bake
Pour every drop of the country gravy evenly over the rolled enchiladas, making sure to flood every nook and cranny. Sprinkle a little extra cheddar on top if you’re feeling extra cheesy, then bake in the hot oven for 25-30 minutes. You’ll know they’re done when the gravy is bubbling around the edges and the cheese is melted and lightly golden. Let them cool for a couple of minutes before serving so the flavors settle in.
How to Serve Country Gravy Breakfast Enchiladas
Garnishes
Just before serving, finish your Country Gravy Breakfast Enchiladas with a generous scatter of chopped fresh parsley or chives. This bright pop of green adds freshness, balances the richness, and makes your dish absolutely photo-worthy. If you like a little heat, try a few dashes of hot sauce or a spoonful of salsa on the side.
Side Dishes
While these enchiladas can absolutely shine solo, they pair beautifully with simple sides like crispy breakfast potatoes, a quick fruit salad, or lightly dressed greens. The fresh crunch and sweetness balance out the robust savoriness of the main dish, making every bite more vibrant.
Creative Ways to Present
Make it festive with a bright serving platter, individual ramekins for single servings, or by setting out a “build your own” enchilada bar with extra toppings like pico de gallo, avocado slices, or jalapeño rounds. However you serve them, Country Gravy Breakfast Enchiladas are guaranteed to draw a crowd and please a variety of palates!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the baking dish with foil or transfer the enchiladas to an airtight container. They’ll keep well in the refrigerator for up to 3 days, and the flavors only get richer as they settle overnight. The tortillas may soften a bit, but the overall flavor will remain fantastic.
Freezing
Country Gravy Breakfast Enchiladas freeze surprisingly well! To freeze, assemble the enchiladas and gravy but hold off on baking. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed (adding a few extra minutes if needed).
Reheating
For best results, reheat in a 350°F oven, covered with foil to prevent drying. Warm for 20-25 minutes until hot throughout. For single servings, a quick microwave zap (covered) makes things easy and fast. Add a fresh sprinkle of herbs or cheese just before serving to revive the flavors.
FAQs
Can I make Country Gravy Breakfast Enchiladas vegetarian?
Absolutely! Simply swap the sausage for your favorite plant-based breakfast sausage or sautéed mushrooms for a hearty, savory alternative. You can keep all the other ingredients the same and still enjoy the creamy, comforting flavors.
Can I prep these enchiladas the night before?
Yes! You can assemble everything including the gravy and refrigerate overnight. Cover tightly, then pop the dish into your preheated oven in the morning. It’s a lifesaver for busy brunch days or holidays when you want to sleep a little later but still serve something fantastic.
What other cheeses work in Country Gravy Breakfast Enchiladas?
Cheddar is classic, but you can use Monterey Jack, Pepper Jack for a little spice, or a blend of Colby and mozzarella for wonderful melt and flavor. Try what you love or mix it up based on what you have in the fridge!
Do these enchiladas get soggy?
They soften as they bake, but because the tortillas are filled and rolled tightly, they hold together with a pleasant, spoonable texture. If you prefer a slightly firmer bite, you can toast the tortillas in a dry skillet before filling them.
Can I make the country gravy ahead of time?
Yes, the gravy can be made a day or two in advance. Store it in an airtight container in the fridge, then gently reheat it on the stove while whisking until smooth before pouring it over the enchiladas. This is a great time-saving tip for busy mornings!
Final Thoughts
This is more than just another breakfast—it’s a plateful of comfort, guaranteed to wow your family and friends. Don’t be surprised if Country Gravy Breakfast Enchiladas become a regular request; every forkful is hearty, happy proof that breakfast can be spectacular. Grab your ingredients and give it a try soon—you’ll be hooked from your very first bite!
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Country Gravy Breakfast Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Start your day with a hearty and flavorful twist on traditional enchiladas. These Country Gravy Breakfast Enchiladas are filled with savory sausage, scrambled eggs, and gooey cheese, all smothered in a creamy country gravy. Perfect for a weekend brunch or a special breakfast treat!
Ingredients
For the Enchiladas:
- 8 small flour tortillas
- 1 lb breakfast sausage, cooked and crumbled
- 8 large eggs, scrambled
- 2 cups shredded cheddar cheese
- 1/2 cup diced onions
- 1 can (4 oz) diced green chilies
For the Country Gravy:
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Chopped fresh parsley or chives for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F.
- Cook Sausage: Cook sausage in a skillet until browned; set aside.
- Scramble Eggs: Whisk and scramble eggs in a nonstick pan.
- Make Country Gravy: Melt butter in a saucepan, whisk in flour, gradually add milk, and season with salt, pepper, and garlic powder until thickened.
- Assemble Enchiladas: Fill tortillas with sausage, eggs, onions, chilies, and cheese. Roll up and place in a baking dish.
- Add Gravy: Pour country gravy over enchiladas.
- Bake: Bake for 25-30 minutes until bubbly.
- Garnish and Serve: Garnish with parsley or chives before serving.
Notes
- Add diced bell peppers or jalapeños for extra flavor.
- Use turkey sausage for a leaner option.
- Serve with salsa or hot sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 270 mg
