Description
A delicious fusion dish featuring fluffy scrambled eggs, savory sausage gravy, and gooey cheese wrapped in flour tortillas.
Ingredients
- 6 large flour tortillas
- 1 tablespoon butter
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup cooked breakfast potatoes or hashbrowns (optional)
- 2 green onions, sliced
- 1/2 pound pork breakfast sausage (or turkey/chicken sausage for a pork-free version)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- Salt and black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
Instructions
- In a skillet over medium heat, cook the sausage until browned and fully cooked. Sprinkle in the flour and stir to coat the sausage. Cook for 1 minute.
- Slowly add the milk while stirring continuously to avoid lumps. Simmer until thickened, about 5 minutes. Season with salt, pepper, and garlic powder if using. Set aside and keep warm.
- In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in a non-stick skillet over medium heat. Add the eggs and cook, stirring gently, until just set. Remove from heat.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spoon scrambled eggs, cooked potatoes (if using), green onions, and a mix of shredded cheeses into each tortilla. Roll them up and place seam-side down in the dish.
- Pour the sausage gravy evenly over the enchiladas. Sprinkle extra cheese on top if desired.
- Cover with foil and bake for 15 minutes. Remove foil and bake another 5–10 minutes, or until heated through and bubbly.
- Garnish with extra green onions and serve warm with hot sauce or a side of fresh fruit.
Notes
These enchiladas are best served warm right out of the oven. For a vegetarian version, skip the sausage and add more veggies, like bell peppers and spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern