Mornings can be tough, right? Sometimes, all you want is something warm, comforting, and utterly delicious to kickstart your day. Well, get ready to say goodbye to boring breakfasts because we’re diving into something truly special: breakfast enchiladas with a luscious sausage gravy. Imagine fluffy scrambled eggs, savory chicken sausage, and vibrant veggies all wrapped up in a warm tortilla, then baked to cheesy perfection. It’s a fiesta for your taste buds and a hug for your soul!
This recipe isn’t just about a tasty meal; it’s about making your mornings easier and more joyful. Whether you’re a seasoned home cook or just starting out, these breakfast enchiladas are incredibly forgiving and oh so rewarding. Plus, they’re a fantastic way to impress your family or guests without breaking a sweat. Let’s get cooking and turn your ordinary morning into something extraordinary!
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Why You’ll Love This Recipe
Honestly, who wouldn’t love a dish that tastes this good and makes life simpler? These breakfast enchiladas are a real game changer for your morning routine.
They pack a serious comfort food punch with savory chicken sausage and fluffy eggs. It’s the kind of meal that warms you up from the inside out.
And the prep? It’s a breeze! You’ll be amazed at how quickly these come together, making those busy weekdays so much more manageable.
Feeling creative? You can totally customize these. Swap out veggies, try different cheeses, or even change up the sausage. It’s your kitchen, your rules!
They look absolutely stunning, especially with that creamy sausage gravy poured over the top. Perfect for when you want to serve something a little special.
The best part for busy bees? They’re totally make-ahead breakfast friendly. Assemble them the night before and just pop them in the oven when you wake up.
And yes, they are satisfying! You get a hearty start that keeps you going, with around 600 calories per serving. That’s a good thing!
Ingredients
Gathering your ingredients is the first step to culinary success. Here’s what you’ll need to bring these delightful breakfast enchiladas to life.
- Large flour tortillas: Your soft, warm base.
- Chicken sausage: For that savory goodness.
- Diced onion: Adds a touch of sweetness.
- Diced bell pepper: Brings color and a little crunch.
- Large eggs: The fluffy protein powerhouse.
- Milk: To make those eggs extra fluffy.
- Shredded cheese: Because cheese makes everything better!
- Salt & black pepper: The essential seasonings.
- Garlic powder: For a hint of savory aroma.
- Chili powder: To add a gentle warmth.
For the Sausage Gravy
- Flour: To thicken our luscious gravy.
- Chicken broth: The liquid gold for our gravy.
- Hot sauce: Optional, for that extra zing!
For Garnish
- Chopped green onions & cilantro: For a burst of freshness and color.
Step-By-Step Instructions
Alright, let’s get down to business! Follow these simple steps and you’ll have amazing breakfast enchiladas ready in no time. This is where the magic happens!
Step 1: Preheat and Prepare the Baking Dish
First things first, get that oven preheating to 350°F (175°C). While it’s warming up, grab your 9×13 inch baking dish and give it a good grease with cooking spray or a little butter. This makes sure your enchiladas don’t stick.
Step 2: Cook the Sausage and Vegetables
Heat up a large skillet over medium heat. Add your chicken sausage and break it up into smaller pieces as it cooks. Let it brown for about 5 minutes. Then, toss in the diced onion and bell pepper. Sauté them until they start to soften and smell wonderful.
Step 3: Scramble the Eggs
In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and chili powder. Pour this yummy mixture into the skillet with the sausage and veggies. Scramble everything gently over medium heat until the eggs are just set. We don’t want them rubbery!
Step 4: Make the Sausage Gravy
Sprinkle the flour over the drippings left in the skillet. Stir it around and let it cook for a minute. Slowly pour in the chicken broth, whisking all the time to keep it smooth. Let it bubble and thicken for about 3 to 5 minutes until it’s nice and creamy.
If you’re adding hot sauce, stir it in now. Then, remove the gravy from the heat. You’ve got delicious gravy ready to go!
Step 5: Assemble the Enchiladas
Grab a flour tortilla and spoon a generous amount of the egg and sausage mixture onto it. Sprinkle some shredded cheese over the filling. Carefully roll up the tortilla nice and tight, then place it seam-side down in your prepared baking dish. Repeat until all your tortillas are filled and snug in the dish.
Step 6: Pour on the Sausage Gravy
Once all the breakfast enchiladas are nestled in the baking dish, pour that glorious sausage gravy evenly over the top. Make sure every enchilada gets a good coating. Sprinkle any extra shredded cheese on top for maximum melty goodness.
Step 7: Bake to Perfection
Time to bake! Pop the dish into your preheated oven and let it cook for 20 to 25 minutes. You’re looking for that golden, bubbly top where the cheese is perfectly melted and the gravy is irresistible.
Step 8: Cool and Garnish
Once they’re out of the oven, let your breakfast enchiladas rest for about 5 minutes. This helps everything set and prevents you from burning your mouth on that hot gravy. Finally, sprinkle on the chopped green onions and cilantro for a fresh, vibrant finish.
How To Store Leftovers
Got some delicious breakfast enchiladas leftover? Lucky you! Storing them is super simple and means you have another tasty meal waiting.
- Fridge: Cover any leftovers tightly and pop them in the refrigerator. They’ll keep well for up to 3 days, ready for a quick reheat.
- Freezer: Want to save them for even longer? Wrap individual enchiladas or the whole dish securely with plastic wrap and then foil. They can hang out in the freezer for up to 2 months.
- Reheating: To reheat, pop them in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. A microwave works too, just cover with a damp paper towel to keep them moist.
Tips
Want to make your breakfast enchiladas even better? Here are a few little tricks to ensure success every time.
- Gentle Eggs: Cook your scrambled eggs just until they’re set. Overcooked eggs can get a bit dry and less fluffy.
- Smooth Gravy: Keep whisking that gravy while you add the broth. This is the secret to a perfectly smooth, lump-free sauce.
- Tortilla Choice: Flour tortillas are soft and traditional, but corn tortillas are a great way to make these breakfast enchiladas gluten-free.
- Rest is Best: Letting the enchiladas sit for a few minutes after baking really helps them set and prevents any gravy mishaps.
- Cheese Play: Don’t be afraid to mix up your cheeses! Pepper jack adds a nice kick, while a good sharp cheddar is always a winner.
Conclusion
There you have it! Delicious, comforting, and totally customizable breakfast enchiladas with sausage gravy. They’re perfect for a lazy weekend brunch or even as a make-ahead meal to simplify your busy mornings. You’ve got this!
Whipping up these breakfast enchiladas is a fantastic way to add some fun and flavor to your routine. They’re a crowd-pleaser and surprisingly easy to make. So go ahead, give them a try, and get ready for some serious breakfast satisfaction. Happy cooking!
FAQ
How do I select ripe ingredients for my Breakfast Enchiladas?
For bell peppers, choose ones that are firm and have a glossy skin without any dark spots. Onions should feel heavy for their size and have dry outer layers. Eggs should be fresh and free of cracks.
What’s the best way to store leftover enchiladas?
Wrap any leftovers tightly in plastic wrap or foil and store them in the fridge. They’ll stay fresh for up to 3 days. Let them cool to room temperature before wrapping to keep their texture.
Can I freeze Breakfast Enchiladas for later use?
Yes, absolutely! Wrap the assembled enchiladas tightly in plastic wrap and then aluminum foil. They can be stored in the freezer for up to 2 months. Thaw them in the fridge overnight before baking.
What if my sausage gravy turns out lumpy?
Don’t worry! Whisk vigorously while gently warming it on the stove. To prevent lumps, stir continuously while gradually adding the chicken broth. An immersion blender can also smooth out any persistent lumps.
Are there any dietary alternatives I should consider?
Definitely! For a vegan option, use scrambled tofu instead of eggs and dairy-free milk and cheese. You can also use turkey or chicken sausage for a lighter choice, and gluten-free tortillas for those with sensitivities.
How can I serve these Breakfast Enchiladas for a crowd?
To serve a crowd, simply double the recipe and use a larger baking dish. Serve with sides like fresh fruit salad, avocado slices, or crispy breakfast potatoes. Offering a selection of hot sauces can let guests customize their own.
Breakfast Enchiladas with Sausage Gravy
Start your morning with these comforting and delicious breakfast enchiladas. Fluffy scrambled eggs, savory chicken sausage, and vibrant veggies are wrapped in warm tortillas and baked to cheesy perfection with a luscious homemade gravy. It’s a no-fuss, family-friendly meal that can easily be made ahead of time.
Requirements
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). While it’s warming up, grease a 9×13 inch baking dish with cooking spray or a little butter.
- Heat a large skillet over medium heat. Add the chicken sausage and break it into smaller pieces. Brown for about 5 minutes, then add the diced onion and bell pepper. Sauté until soft and fragrant.
- In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and chili powder. Pour this mixture into the skillet with the sausage and veggies. Scramble gently until the eggs are just set.
- To make the gravy, sprinkle flour over the drippings in the skillet. Cook for a minute, then slowly whisk in the chicken broth. Let it bubble and thicken for 3 to 5 minutes. Stir in hot sauce if using.
- Spoon a generous amount of the egg mixture onto a flour tortilla and sprinkle with cheese. Roll tightly and place seam-side down in the prepared dish. Repeat for all tortillas.
- Pour the sausage gravy evenly over the enchiladas, ensuring they are well coated. Top with any remaining shredded cheese.
- Bake for 20 to 25 minutes until the top is golden and bubbly.
- Let the dish rest for about 5 minutes after baking. Garnish with chopped green onions and cilantro before serving.
Notes
Gentle Eggs: Cook your scrambled eggs just until they’re set. Overcooked eggs can become dry after the second bake.
Smooth Gravy: Whisk continuously when adding the broth to the flour mixture to ensure a silky, lump-free sauce.
Tortilla Choice: While flour tortillas are standard, corn tortillas work well for a gluten-free option.
Cheese Play: Feel free to experiment with Pepper Jack for a spicy kick or stick to a sharp cheddar for classic flavor.
Make-Ahead: Assemble the enchiladas the night before and refrigerate. Add the gravy just before baking or store it separately and pour it on before putting the dish in the oven.
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