Description

These delicious breakfast enchiladas combine scrambled eggs, savory sausage, melted cheese, and crispy hash browns, all wrapped in tortillas and baked under a rich sausage gravy. Perfect for a hearty morning meal, this dish can be easily adapted for dietary preferences including vegetarian, vegan, and gluten-free options.

Ingredients

Scale

Filling

6 pieces Eggs (scrambled)
1 pound Sausage (crumbled; plant-based sausage can be used for a meatless version)
2 cups Cheese (use dairy alternatives if needed)
1 cup Hash Browns (can substitute with roasted potatoes)
4 pieces Tortillas (can use gluten-free tortillas)

Sausage Gravy

1/2 pound Sausage
2 tablespoons Flour (to thicken gravy)
2 cups Milk (use plant-based milk for vegan version)
Seasonings (to taste; typically salt, pepper, garlic powder, and paprika)

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Instructions

Scramble Eggs: In a large skillet over medium heat, scramble the six eggs for about 5 minutes until fully cooked and fluffy.
Prepare Filling: Add the crumbled cooked sausage, cheese, and hash browns to the scrambled eggs in the skillet. Stir and cook until the cheese melts and the mixture is well combined.
Assemble Enchiladas: Take each tortilla and spoon a generous amount of the egg and sausage filling onto the center. Roll the tortilla up tightly to enclose the filling.
Preheat Oven: Preheat your oven to 350°F (175°C) and grease a baking dish to prepare for the enchiladas.
Make Sausage Gravy: In a medium saucepan over medium heat, brown the 1/2 pound of sausage until fully cooked. Stir in the flour and cook for about a minute to remove the raw flour taste.
Simmer Gravy: Gradually whisk in the milk, stirring continuously until the mixture thickens to a creamy gravy consistency. Season with salt, pepper, and preferred seasonings to taste.
Bake Enchiladas: Place the rolled enchiladas in the greased baking dish. Pour the warm sausage gravy evenly over the top. Cover with foil and bake for 25 minutes.
Finish Baking: Remove the foil and bake for an additional 10 minutes, or until the gravy is bubbly and the top is golden brown.
Serve: Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh herbs or sprinkle extra cheese if desired.

Notes

For a vegetarian or vegan version, use plant-based sausage and dairy-free cheese and milk alternatives.
Gluten-free tortillas and flour substitutes like cornstarch or gluten-free flour can be used to make this recipe gluten-free.
Adjust the seasoning of the gravy to your taste, adding spices like garlic powder, paprika, or cayenne for extra flavor.
Hash browns can be replaced with roasted potatoes for a different texture and flavor.
Make sure the sausage is cooked thoroughly before using in the gravy to ensure food safety.
This recipe serves 4 and can be easily doubled for larger groups.