Name: Southern Breakfast Enchiladas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: American
Ingredients: 1 pound ground breakfast sausage.; 1/2 cup diced onion.; 1 jalapeno, minced.; 1/3 cup all-purpose flour.; 2 3/4 cups milk.; 1/4 teaspoon salt.; 1/4 teaspoon pepper.; 10 large eggs.; 2 tablespoons butter.; 2 cups cooked tater tots.; 1 cup shredded Pepper Jack cheese.; 1 cup shredded cheddar cheese.; 10 fajita-size flour tortillas.

Imagine starting your day with the comforting flavors of Southern Breakfast Enchiladas with Sausage Gravy. This dish combines fluffy scrambled eggs, crispy tater tots, and spicy breakfast sausage, all wrapped in soft tortillas and smothered in a creamy sausage gravy. Perfect for a family breakfast or brunch, these enchiladas are both hearty and satisfying. Serve them with fresh fruit or a simple green salad to balance the rich flavors. Store leftovers in an airtight container for up to three days or freeze for up to three months for a quick and easy meal later on.

Southern Breakfast Enchiladas with Sausage Gravy are a delicious way to start your day, combining the comforting flavors of breakfast with the classic taste of enchiladas. This dish features a hearty filling of scrambled eggs, sausage, and tater tots, all wrapped in a soft tortilla and topped with a creamy sausage gravy. Let's dive into the ingredients you'll need to create this mouth-watering recipe.

INGREDIENTS

Ground breakfast sausage: One pound, cooked and crumbled.
Diced onion: Half a cup, for added flavor and texture.
Minced jalapeno: One, to add a subtle kick.
All-purpose flour: One-third cup, to thicken the gravy.
Milk: Two and three-quarters cups, for a creamy sauce.
Salt: One-quarter teaspoon, for seasoning.
Black pepper: One-quarter teaspoon, for a touch of spice.
Large eggs: Ten, scrambled.
Butter: Two tablespoons, for cooking the eggs.
Cooked tater tots: Two cups, for a crispy texture.
Shredded Pepper Jack cheese: One cup, for a spicy kick.
Shredded cheddar cheese: One cup, for a rich flavor.
Fajita-size flour tortillas: Ten, to wrap up all the delicious ingredients.

INSTRUCTIONS

Step 1:: Place sausage in a large nonstick pan over medium-high heat. Crumble it as it cooks.
Step 2:: When it is about halfway cooked, add the diced onion and minced jalapeno. Continue cooking until the sausage is fully cooked and the vegetables are softened.
Step 3:: Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted spoon and set aside.
Step 4:: Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture. Cook and stir for 1 minute.
Step 5:: Gradually whisk in the milk. Simmer until thickened, then remove from heat.
Step 6:: Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Step 7:: Whisk eggs and season them with salt. Melt butter in a nonstick pan and scramble the eggs. Remove them from the heat when they are still slightly undercooked, as they will cook more in the oven.
Step 8:: In a medium bowl, combine the reserved sausage mixture with the tater tots, scrambled eggs, and half the shredded Pepper Jack and cheddar cheese.
Step 9:: Place about 1/2 cup of the filling down the center of each tortilla. Roll up and place seam-side down in the prepared baking dish.
Step 10:: Pour the sausage gravy on top. Sprinkle the remaining cheese on top. Bake for 30 to 40 minutes until bubbly and golden.

Serving and Storage Tips

Serve the Southern Breakfast Enchiladas hot and fresh out of the oven. Pair them with fresh fruit salad, hash browns, or a simple green salad to complement the rich flavors.
For added freshness, garnish with sliced avocado, chopped cilantro, or a dollop of sour cream. Salsa or hot sauce can add a spicy kick if desired.
To store leftovers, place the enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, covered with foil to retain moisture.
For longer storage, you can freeze the enchiladas before baking. Assemble the enchiladas, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Helpful Notes

Variations: For a vegetarian version, replace the sausage with plant-based crumbles or sautéed vegetables like bell peppers, mushrooms, and spinach.
Add-ins: Boost the flavor and nutrition by adding extra vegetables such as diced tomatoes, corn, or black beans to the filling.
Tips for Perfect Gravy: To achieve the right consistency, ensure the flour is cooked just enough to lose its raw taste but not browned too deeply. Slowly whisk in the milk and stir continuously until the gravy thickens to a smooth, pourable consistency.

Tips from well-known chefs

Chef's Tip: Avoid soggy enchiladas by spreading a thin layer of gravy or sauce on the bottom of the baking dish before placing the rolled tortillas.
Chef's Tip: When reheating, cover the enchiladas with aluminum foil and heat in the oven to maintain their moisture and texture.
Chef's Tip: Customize your enchiladas with different cheeses such as Monterey Jack or Colby for a unique flavor twist.