Scale

🟡 For the Filling:

8 large eggs

1/4 cup milk or cream

Salt & pepper to taste

1 tbsp butter

1 cup shredded cheddar or Monterey Jack cheese

8 small flour tortillas

🟡 For the Sausage Gravy:

1/2 lb breakfast sausage

2 tbsp butter (optional if sausage is lean)

2 tbsp all-purpose flour

1 3/4 cups milk

1/2 tsp garlic powder

1/2 tsp black pepper

Salt to taste

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a large skillet, scramble eggs with milk, salt, and pepper in butter until just set. Remove from heat and stir in shredded cheese.

3. Divide egg mixture among tortillas, roll tightly, and place seam-side down in the baking dish.

4. In the same skillet, brown sausage over medium heat. If needed, add butter.

5. Sprinkle flour over cooked sausage and stir for 1 minute.

6. Gradually whisk in milk, garlic powder, pepper, and salt. Simmer 3–4 minutes until thickened.

7. Pour sausage gravy evenly over enchiladas.

8. Bake uncovered for 15–20 minutes until bubbly.

9. Serve hot with chopped chives, salsa, or hot sauce if desired.

Prep ahead by assembling the night before—just bake in the morning.

Try with spicy sausage or add sautéed peppers for a kick.

Use store-bought gravy if you’re in a hurry.

Keywords: breakfast enchiladas, sausage gravy breakfast, egg and cheese enchiladas