Enchiladas with Sausage Gravy transform your typical morning routine into a restaurant-worthy breakfast experience that’ll have your family rushing to the table. Tired of boring scrambled eggs and toast that leave you hungry an hour later? This hearty breakfast creation combines tender flour tortillas filled with fluffy eggs and melted cheese, all smothered in a rich, creamy sausage gravy that delivers comfort in every bite.
Hi there, I’m Simon, and let me tell you how this recipe became a Sunday morning tradition in my kitchen. It started on a chilly November morning when Jackson Reed, our grill master, showed up early with a wild idea: “What if we took those leftover enchiladas from last night and gave them a breakfast makeover?” My pastry genius, Megan Carter, was already whisking eggs, and Olivia Brooks had her camera ready. Three hours and several delicious experiments later, we had perfected what would become our most requested breakfast dish.
This recipe promises golden tortillas filled with creamy eggs, savory turkey sausage, and melted cheese, all topped with a velvety gravy that brings everything together. As someone who’s spent over a decade perfecting comfort food recipes, I can tell you this dish checks every box: it’s make-ahead friendly, feeds a crowd, and reheats beautifully for busy weekday mornings.
In this guide, you’ll discover why this recipe works so well, how to choose the right ingredients for maximum flavor, step-by-step instructions that guarantee success, pro tips from my kitchen team, creative variations to keep things exciting, and answers to your most common questions about making breakfast enchiladas.
Why This Enchiladas with Sausage Gravy Recipe Works
This breakfast masterpiece succeeds where other morning dishes fall short by combining convenience, comfort, and incredible flavor in one baking dish. Here’s what makes it a winner:
- Uses affordable, everyday ingredients – Ground turkey sausage, eggs, tortillas, and basic pantry staples create a luxurious breakfast without breaking the bank
- Prepare in 20 minutes, bake hands-free – Assemble everything the night before and simply pop it in the oven when you wake up
- Perfect for feeding a crowd or meal prepping – One pan serves 6-8 people, and individual portions reheat beautifully throughout the week
- Combines two breakfast favorites – The Tex-Mex appeal of enchiladas meets classic Southern sausage gravy for the ultimate comfort food fusion
- Customizable for dietary needs – Easily adaptable for gluten-free, dairy-free, or spicy preferences without sacrificing flavor
Choosing the Right Ingredients for Enchiladas with Sausage Gravy
The success of your breakfast enchiladas depends heavily on selecting quality ingredients that complement each other. Let me walk you through the critical choices.
Best Sausage for This Recipe
Ground turkey sausage works beautifully in this dish, providing that savory, seasoned flavor without the heaviness. Look for versions labeled “breakfast sausage” which contain sage, thyme, and black pepper. I prefer Jimmy Dean Turkey Sausage or Butterball Seasoned Turkey, but any quality ground turkey sausage will work. The key is choosing one with at least 10% fat content to prevent a dry gravy.
Buying Tips: Fresh ground turkey sausage should be pink-red in color with no gray spots. Check the sell-by date and choose packages that feel cold to the touch. If buying in bulk from the meat counter, ask your butcher to grind it fresh that morning.
Substitutions: Ground chicken sausage offers a leaner option, while plant-based sausage crumbles (like Beyond or Impossible) work wonderfully for vegetarian versions.
Selecting the Right Tortillas
Flour tortillas are essential here, not corn. You want medium-sized (8-inch) tortillas that are soft and pliable. Avoid “burrito size” tortillas as they’ll be too large and doughy. Mission or Guerrero white flour tortillas are my go-to brands, but any fresh flour tortilla works.
Pro Tip from Jackson: Warm tortillas for 10 seconds in the microwave before rolling to prevent cracking.
Ingredients & Prep for Enchiladas with Sausage Gravy
Let’s gather everything you need and prep efficiently to make assembly smooth and quick.
Sausage Gravy Essentials
For the creamy, dreamy gravy that makes this dish unforgettable:
- 1 pound ground turkey sausage
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk (2% works too)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- Pinch of cayenne pepper (optional)
Enchilada Filling Components
For perfectly seasoned, fluffy egg filling:
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup diced bell peppers (red and green)
- 1/4 cup diced green onions
Assembly Needs
- 8 medium flour tortillas (8-inch)
- 1 cup shredded Mexican blend cheese (for topping)
- Fresh cilantro (for garnish)
- Cooking spray
Prep Work Before Cooking
30 minutes before cooking: Remove eggs from refrigerator to reach room temperature for fluffier scrambles.
Mise en place: Dice bell peppers and green onions, shred all cheese, and line up tortillas on a clean surface. This assembly-line approach makes rolling enchiladas quick and efficient.
Pan preparation: Spray a 9×13-inch baking dish with cooking spray and set aside.
Step-by-Step Cooking Instructions for Enchiladas with Sausage Gravy
Follow these detailed steps for perfect results every single time.
Pre-Cooking Prep for Enchiladas with Sausage Gravy
Step 1: Preheat your oven to 375°F. Position the rack in the center for even baking.
Step 2: Crack eggs into a bowl, add milk, salt, and pepper. Whisk vigorously for 30 seconds until completely combined and slightly frothy. This incorporation of air creates fluffier eggs.
Step 3: Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This makes them pliable and prevents tearing during rolling.
Cooking Method for Enchiladas with Sausage Gravy
Making the Sausage Gravy:
- Heat a large skillet over medium-high heat. Add ground turkey sausage, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned with no pink remaining. The sausage should develop some crispy bits for texture.
- Reduce heat to medium. Add butter to the cooked sausage and let it melt completely.
- Sprinkle flour over the sausage-butter mixture. Stir constantly for 2 minutes to cook out the raw flour taste. The mixture will look paste-like this is your roux.
- Slowly pour in milk while whisking constantly to prevent lumps. Start with 1/2 cup, whisk until smooth, then gradually add the remaining milk.
- Add garlic powder, onion powder, black pepper, salt, and cayenne. Stir well and let simmer for 3-4 minutes until thickened. The gravy should coat the back of a spoon. Remove from heat and set aside.
Preparing the Egg Filling:
- In a separate non-stick skillet, melt 2 tablespoons butter over medium-low heat. Swirl to coat the pan.
- Pour in the whisked eggs. Let them sit undisturbed for 20 seconds, then gently push from the edges toward the center with a silicone spatula. Continue this process until eggs form soft curds but are still slightly wet (they’ll finish cooking in the oven).
- Remove from heat and fold in diced bell peppers, green onions, and 1 cup shredded cheddar cheese.
Assembling the Enchiladas:
- Lay one tortilla flat. Spoon about 1/3 cup of the egg mixture down the center.
- Roll tightly but gently, tucking in the sides as you go. Place seam-side down in the prepared baking dish.
- Repeat with remaining tortillas, arranging them snugly in a single layer.
- Pour the sausage gravy evenly over all the enchiladas, making sure each one is generously covered.
- Sprinkle the remaining Mexican blend cheese over the top.
Baking Check for Enchiladas with Sausage Gravy
Baking: Place the dish in the preheated oven. Bake uncovered for 22-25 minutes. You’ll know they’re done when the cheese is melted and bubbly, the edges of the tortillas are lightly golden, and the gravy is bubbling around the edges.
Visual cue: The cheese should be fully melted with some golden-brown spots, and you should see the gravy actively bubbling.
Resting for Enchiladas with Sausage Gravy
Remove from oven and let rest for 5 minutes before serving. This crucial step allows the gravy to thicken slightly and makes serving much neater. The enchiladas will hold their shape better, and you won’t burn your tongue on molten cheese (trust me, Megan learned this the hard way).
Pro Tips for Perfect Enchiladas with Sausage Gravy
After countless Sunday morning experiments with my team, here are the secrets we’ve learned.
Avoiding Soggy or Dry Enchiladas with Sausage Gravy
The soggy bottom problem: If your enchiladas turn mushy, you’ve added too much gravy or used overly soft tortillas. Solution: Use only fresh, sturdy tortillas and reserve 1/2 cup of gravy to serve on the side rather than baking it all.
The dry disaster: Enchiladas can dry out if overbaked or if your egg filling lacks moisture. Jackson’s trick: Add 2 tablespoons of sour cream to your egg mixture before filling the tortillas. It adds richness and moisture insurance.
Temperature matters: Always bake at 375°F, not higher. Higher temperatures cause the cheese to separate and the edges to burn before the center heats through.
Tool Recommendations for Enchiladas with Sausage Gravy
Essential: A 9×13-inch glass or ceramic baking dish distributes heat evenly. Metal pans can cause hot spots.
Game-changer: A good whisk for lump-free gravy. I swear by my OXO balloon whisk.
Megan’s pick: Silicone spatula for scrambling eggs it won’t scratch your non-stick pan and gently folds eggs for perfect texture.
Worth the investment: An instant-read thermometer. While not critical for this recipe, it ensures your gravy reaches 165°F for food safety.
Storage & Reheating Enchiladas with Sausage Gravy
Refrigerator storage: Cover tightly with foil and refrigerate for up to 4 days. The flavors actually improve overnight as the tortillas absorb some gravy.
Freezing: Assemble completely but don’t bake. Wrap tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Add 5-10 minutes to baking time if baking from cold.
Reheating individual portions: Microwave a single enchilada on 70% power for 2-3 minutes, or until heated through. Cover with a damp paper towel to prevent drying out.
Olivia’s photo tip: These photograph beautifully when garnished with fresh cilantro, diced tomatoes, and a dollop of sour cream.
Flavor Variations for Enchiladas with Sausage Gravy
Keep your breakfast exciting with these creative twists on the classic recipe.
Spicy Southwest Style
Add diced jalapeños to the egg mixture and swap regular sausage gravy for chorizo-style turkey sausage. Top with pepper jack cheese instead of cheddar and serve with fresh salsa verde. Jackson makes this version when we want to wake up our taste buds.
Veggie-Loaded Version
Double the bell peppers and add sautéed mushrooms, spinach, and diced tomatoes to the egg filling. Use vegetarian sausage crumbles for the gravy. This lighter version still delivers on flavor while packing in nutrients.
Tex-Mex Fusion
Add a can of drained black beans to the egg mixture along with corn kernels and a teaspoon of cumin. Top the finished dish with avocado slices, pico de gallo, and a squeeze of lime juice.
Make-Ahead Breakfast Burritos Style
Instead of baking, wrap the egg and sausage gravy mixture in tortillas individually, wrap in foil, and freeze. Reheat straight from frozen in a 350°F oven for 25 minutes for grab-and-go breakfast burritos.
| Variation | Key Changes | Best For | Prep Time |
|---|---|---|---|
| Classic | Original recipe as written | Traditional breakfast lovers | 20 min |
| Spicy Southwest | Jalapeños, chorizo-style turkey sausage, pepper jack | Heat seekers | 20 min |
| Veggie-Loaded | Extra vegetables, vegetarian sausage | Health-conscious eaters | 25 min |
| Tex-Mex Fusion | Black beans, corn, cumin, fresh toppings | Bold flavor fans | 22 min |
| Make-Ahead Burritos | Individual wrapping, freeze | Busy weekday mornings | 30 min |
| Green Chile | Diced green chiles, Monterey Jack cheese | Mild heat lovers | 20 min |
| Mushroom & Herb | Sautéed mushrooms, fresh thyme, Gruyere | Sophisticated palates | 28 min |
Serving Suggestions for Enchiladas with Sausage Gravy
Transform this hearty main dish into a complete breakfast spread with these complementary sides.
Classic pairings: Serve with crispy hash browns or breakfast potatoes seasoned with paprika and garlic. The crunch contrasts beautifully with the creamy enchiladas.
Fresh balance: A simple mixed green salad with lime vinaigrette cuts through the richness. Megan likes to add orange segments and pepitas for a sweet-savory element.
Fruit options: Fresh fruit salad with melon, berries, and grapes provides a refreshing palate cleanser. During summer, grilled peaches with cinnamon are incredible alongside.
Beverage pairings: Strong coffee or Mexican hot chocolate complement the savory flavors. For brunch gatherings, mimosas or fresh-squeezed orange juice add a festive touch.
Condiment station: Set out sour cream, hot sauce, fresh cilantro, diced avocado, and salsa so guests can customize their plates.
FAQs About Enchiladas with Sausage Gravy
Can I use frozen tortillas for Enchiladas with Sausage Gravy?
Yes, but thaw them completely and bring to room temperature before using. Frozen tortillas that aren’t properly thawed will crack when rolled. Warm them briefly in the microwave wrapped in a damp towel for best results.
How do I prevent the gravy from being lumpy in my Enchiladas with Sausage Gravy?
The key is adding milk gradually while whisking constantly. Make sure your roux (flour and butter mixture) cooks for 2 full minutes before adding liquid. If lumps form, use an immersion blender to smooth them out, or strain the gravy through a fine-mesh sieve.
Can I make Enchiladas with Sausage Gravy ahead of time?
Absolutely! Assemble the enchiladas completely, cover tightly with foil, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the baking time since you’re starting from cold. This is perfect for holiday mornings or weekend brunch parties.
What’s the best way to reheat leftover Enchiladas with Sausage Gravy?
For best results, reheat in a 350°F oven for 15-20 minutes covered with foil. This prevents drying out while heating evenly. Microwave works in a pinch use 70% power and cover with a damp paper towel to maintain moisture.
Can I make Enchiladas with Sausage Gravy gluten-free?
Yes! Use gluten-free flour tortillas and substitute the all-purpose flour in the gravy with a gluten-free flour blend or cornstarch (use 2 tablespoons cornstarch instead of 1/4 cup flour). The taste and texture remain delicious.
Why did my Enchiladas with Sausage Gravy turn out watery?
This usually happens when eggs are overcooked before baking or too much liquid is in the gravy. Make sure to scramble eggs only until soft and slightly wet, and cook your gravy until it coats the back of a spoon before pouring over the enchiladas.
Can I use a different type of cheese in my Enchiladas with Sausage Gravy?
Absolutely! While cheddar provides classic flavor, Monterey Jack melts beautifully, pepper jack adds heat, and a Mexican blend offers variety. Avoid pre-shredded cheese if possible freshly shredded melts more smoothly.
Are Enchiladas with Sausage Gravy safe during pregnancy?
Yes, as long as all ingredients are cooked to proper temperatures. Ensure eggs reach 160°F and turkey sausage reaches 165°F. Use pasteurized dairy products. When reheating, make sure the dish is steaming hot throughout.
Conclusion
Fire up your oven and try these Breakfast Enchiladas with Sausage Gravy this weekend! This recipe transforms ordinary breakfast into something extraordinary, combining the comfort of sausage gravy with the fun of enchiladas in one irresistible dish. Whether you’re feeding a crowd for brunch or meal-prepping for busy mornings, this recipe delivers every single time.
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Enchiladas with Sausage Gravy 7 Secrets to Perfect Breakfast Comfort
- Total Time: 45
- Yield: 8 servings 1x
Description
These Breakfast Enchiladas with Sausage Gravy combine fluffy scrambled eggs, savory turkey sausage, and melted cheese wrapped in soft flour tortillas, all smothered in a creamy, homemade sausage gravy. Perfect for weekend brunch, holiday mornings, or meal prep—this make-ahead breakfast casserole feeds a crowd and reheats beautifully for busy weekdays.
Ingredients
For the Sausage Gravy:
1 pound ground turkey breakfast sausage
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon sea salt
Pinch of cayenne pepper (optional)
For the Egg Filling:
8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 1/2 cups shredded sharp cheddar cheese
1/2 cup diced bell peppers (red and green)
1/4 cup diced green onions
For Assembly:
8 medium flour tortillas (8-inch)
1 cup shredded Mexican blend cheese
Fresh cilantro for garnish
Cooking spray
Instructions
1. Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
2. Heat a large skillet over medium-high heat. Add ground turkey sausage and cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned with no pink remaining.
3. Reduce heat to medium. Add 3 tablespoons butter to the cooked sausage and let melt completely.
4. Sprinkle 1/4 cup flour over the sausage-butter mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
5. Slowly pour in 2 1/2 cups milk while whisking constantly to prevent lumps. Add garlic powder, onion powder, black pepper, salt, and cayenne. Simmer for 3-4 minutes until thickened. Remove from heat.
6. In a separate bowl, whisk together 8 eggs, 1/4 cup milk, salt, and pepper until well combined.
7. In a non-stick skillet, melt 2 tablespoons butter over medium-low heat. Pour in the egg mixture and gently scramble until soft curds form but eggs are still slightly wet.
8. Remove eggs from heat and fold in bell peppers, green onions, and 1 cup shredded cheddar cheese.
9. Warm tortillas in microwave for 20-30 seconds wrapped in a damp paper towel to make them pliable.
10. Lay one tortilla flat and spoon about 1/3 cup of egg mixture down the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
11. Pour the sausage gravy evenly over all the enchiladas. Sprinkle with remaining Mexican blend cheese.
12. Bake uncovered for 22-25 minutes, until cheese is melted and bubbly and gravy is bubbling around the edges.
13. Let rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
Make-Ahead Instructions: Assemble completely, cover with foil, and refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time.
Freezing: Assemble but don’t bake. Wrap tightly in plastic wrap then foil. Freeze up to 2 months. Thaw overnight in refrigerator before baking.
Storage: Refrigerate leftovers covered for up to 4 days. Reheat individual portions in microwave at 70% power for 2-3 minutes.
Gluten-Free Option: Use gluten-free flour tortillas and substitute cornstarch (2 tablespoons) for the all-purpose flour in the gravy.
Spicy Version: Add diced jalapeños to the egg mixture and use pepper jack cheese instead of cheddar.
For creamier eggs: Add 2 tablespoons sour cream to the egg mixture before cooking.
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 enchilada
- Calories: 385
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 245mg
Keywords: breakfast enchiladas, sausage gravy, breakfast casserole, make ahead breakfast, brunch recipe, egg enchiladas, turkey sausage gravy, breakfast tortillas