Breakfast Enchiladas with Sausage Gravy

This is one of those breakfasts that feels a little extra — in the best way. The kind you make on a slow weekend morning, for a holiday, or when everyone’s home and you want something warm and comforting coming out of the oven.

Soft flour tortillas are filled with buttery scrambled eggs and melty cheese, then smothered in a creamy sausage gravy and baked until bubbling. It’s rich, cozy, and deeply satisfying.

Best of all, it’s surprisingly simple and can be prepped ahead, making it perfect for mornings when you don’t want to be standing at the stove while everyone’s hungry.

Ingredients

For the eggs

• 12 eggs
• ½ cup milk
• 1/2 tsp. Kosher salt
• Pinch of black pepper 
• 4 tablespoons butter
• 2 cups shredded Colby Jack or Cheddar Jack cheese

For the sausage gravy

• 16 oz breakfast sausage
• 2 T butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
  (any combination of milk, heavy cream, and/or half-and-half works)
• Salt and pepper

For assembling

• 8 (8-inch) flour tortillas

How to Make Breakfast Enchiladas

1. Scramble the eggs
In a bowl, whisk together the eggs, milk, salt, and pepper. Melt the butter in a skillet over medium-low heat. Add the eggs and cook gently, stirring often, until just set and still soft. Don’t overcook — they’ll finish cooking in the oven. Remove to a bowl, cover, and set aside until later. 

2. Make the sausage gravy
In the same skillet, brown the breakfast sausage over medium heat until cooked through. Leave the fat in the pan — that’s what gives the gravy its richness. Melt in the 2 tablespoons of butter.  Sprinkle the flour over the sausage and stir to coat. Cook for about 1 minute. Slowly pour in the milk, stirring constantly, and cook until thickened. Season with salt and pepper.

3. Assemble
Preheat the oven to 375°F and grease a 9×13-inch baking dish.
Fill each tortilla with scrambled eggs and a handful of cheese. Roll up and place seam-side down in the dish.

4. Bake
Pour the sausage gravy evenly over the enchiladas. Cover with foil and bake for 20–25 minutes, until hot and bubbling. For a little color on top, uncover during the last few minutes.

A Few Notes from My Kitchen

• These are perfect for making the night before — just cover and refrigerate, then bake in the morning
• Sautéed onions or peppers are a nice addition to the eggs
• Serve with fresh fruit to balance the richness

This is one of those recipes that feels like home. Nothing fancy — just warm, comforting food meant to be shared.

🍊 Lindsay