Southern Breakfast Enchiladas with Sausage Gravy and Cheese (Print version)

A hearty brunch casserole with sausage, scrambled eggs, crispy potatoes, flour tortillas, creamy sausage gravy, and melted cheese.

# Ingredients:

For the sausage gravy

01 - 1 lb (450 g) pork breakfast sausage
02 - 1/2 cup (75 g) finely diced yellow onion
03 - 1 small jalapeno, seeded and minced, optional
04 - 1/3 cup (42 g) all-purpose flour
05 - 3 cups (720 ml) whole milk, plus more as needed
06 - 1/2 teaspoon kosher salt, plus more to taste
07 - 1 teaspoon black pepper

For the enchiladas

08 - 10 large eggs
09 - 2 tablespoons (28 g) unsalted butter
10 - 2 cups (260 g) cooked crispy tater tots or hash browns
11 - 1 cup (115 g) shredded sharp cheddar cheese
12 - 1 cup (115 g) shredded pepper jack cheese
13 - 8 fajita-size flour tortillas, warmed
14 - 2 tablespoons sliced green onions, for serving

# Instructions:

01 - Heat a large skillet over medium-high heat. Cook the sausage, breaking it into small crumbles, until browned. Add the onion and jalapeno during the last 3 minutes and cook until softened.
02 - Transfer about 1 cup of the sausage mixture to a bowl for the filling. Leave the rest in the skillet. Sprinkle flour over the sausage and cook, stirring, for 1 minute.
03 - Slowly whisk in the milk. Simmer for 4-6 minutes, stirring often, until thick enough to coat a spoon. Season with salt and black pepper, then remove from the heat.
04 - Heat the oven to 350 degrees F and grease a 9x13-inch baking dish. Whisk the eggs with a pinch of salt. Melt butter in a nonstick skillet and scramble the eggs until softly set.
05 - In a large bowl, combine the reserved sausage mixture, soft scrambled eggs, cooked tater tots, 1/2 cup cheddar, and 1/2 cup pepper jack. Gently fold so the potatoes stay chunky.
06 - Spoon about 1/2 cup filling down the center of each warm tortilla. Roll snugly and place seam side down in the prepared baking dish.
07 - Pour the sausage gravy evenly over the enchiladas and sprinkle with the remaining cheese. Bake for 30-35 minutes until bubbling and lightly golden. Rest 10 minutes, then top with green onions.

# Good to know:

01 - Best served warm after a 10-minute rest.
02 - Assemble up to 1 day ahead and bake from chilled, adding 5-10 minutes.
03 - Add milk to loosen leftover gravy before reheating.

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