Let’s be honest, mornings can be a scramble. Between getting everyone ready and trying to find your keys, breakfast often takes a backseat. But what if I told you there are fantastic breakfast ideas out there that are not only quick and easy but also seriously satisfying?
Today, we’re diving into a recipe that’s perfect for anyone looking for something a little more exciting than cereal but still super manageable for a weekday. We’re talking about breakfast enchiladas that are packed with flavor and surprisingly simple to make.
Jump To:
Why You’ll Love This Recipe
This recipe is a real winner for a few reasons. It’s a fantastic way to use up ingredients you might already have on hand, making it super budget friendly.
Plus, it’s a complete meal that feels like a treat. You get protein from the sausage, carbs from the tortillas and hash browns, and that comforting creamy gravy.
It’s also incredibly customizable. You can swap out ingredients based on what’s in your fridge or what’s on sale.
Ingredients
- 6 pieces Eggs (scrambled)
- 1 pound Chicken Sausage (crumbled; plant-based chicken 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)
- 1/2 pound Chicken Sausage (for the gravy)
- 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)
Step-By-Step Instructions
Step 1: Prepare the Filling
First things first, let’s get those eggs cooked. In a big skillet over medium heat, scramble your eggs.
You’re looking for them to be fully cooked and nice and fluffy, which should take about 5 minutes.
Once the eggs are done, toss in the crumbled chicken sausage, your cheese, and the hash browns.
Give it all a good stir and let it cook just until the cheese is melted and everything is nicely combined. This is the heart of our breakfast enchiladas!
Step 2: Assemble the Enchiladas
Now for the fun part: rolling! Take each tortilla and spoon a generous amount of that delicious egg and sausage mixture right into the center.
Roll them up nice and tight. You want to make sure all that goodness stays tucked inside.
Step 3: Make the Savory Sausage Gravy
Time for the creamy magic: the sausage gravy. In a medium saucepan, brown the other half pound of chicken sausage over medium heat until it’s cooked through.
Next, stir in the flour. Cook it for about a minute, stirring constantly. This little step is key to getting rid of that raw flour taste.
Now, gradually whisk in your milk. Keep stirring until the mixture thickens into a smooth, creamy gravy.
Don’t forget to season it! Add salt, pepper, and any other seasonings you love, like garlic powder or paprika, until it tastes just right.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Make sure to grease a baking dish so nothing sticks.
Place your rolled enchiladas seam side down in the prepared dish.
Pour that wonderful, warm sausage gravy evenly all over the top. Make sure every enchilada gets a good coating.
Cover the dish tightly with foil. Pop it into the preheated oven and bake for 25 minutes.
After 25 minutes, carefully remove the foil. Let them bake for another 10 minutes, uncovered.
You’re looking for the gravy to be bubbly and the top to get a lovely golden brown color. That’s how you know they’re ready!
Step 5: Serve and Enjoy
Once they’re out of the oven, let the breakfast enchiladas cool for just a few minutes. This helps them set up a bit.
Garnish with some fresh herbs or an extra sprinkle of cheese if you’re feeling fancy. Serve them warm and enjoy your delicious, homemade brunch ideas!
How To Store Leftovers
Got any leftovers? Lucky you! Let the enchiladas cool completely before storing.
Store them in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in the oven or microwave.
Tips
Want to make this even easier? You can cook the chicken sausage ahead of time and store it in the fridge.
Pre cooking the hash browns or using leftover roasted potatoes can also save you a step.
For a spicier kick, add a pinch of cayenne pepper to the sausage gravy or a dash of hot sauce to the filling.
Conclusion
So there you have it! A simple yet incredibly tasty way to elevate your morning meal. These breakfast ideas, especially these savory breakfast enchiladas, prove that you don’t need to be a gourmet chef to create something amazing.
They are perfect for meal prep, a lazy Sunday brunch, or even a quick weeknight dinner. Give them a try, and I bet they’ll become a new favorite breakfast recipe.
FAQ
Can I make these ahead of time?
Absolutely! You can assemble the enchiladas and store them in the fridge for up to 24 hours before baking. You might need to add a few extra minutes to the baking time.
What kind of tortillas work best?
Standard flour tortillas work great and are easy to roll. If you need a gluten-free option, corn tortillas or gluten-free flour tortillas are excellent choices.
Can I use different kinds of sausage?
Yes! Pork sausage or even a plant-based sausage are great alternatives. Just make sure it’s fully cooked before adding it to the filling.
How do I make the gravy thicker or thinner?
For thicker gravy, whisk in a little more flour (about a teaspoon at a time) and cook for another minute. For thinner gravy, gradually whisk in a bit more milk until you reach your desired consistency.
Savory Breakfast Enchiladas
These savory breakfast enchiladas are the ultimate solution for busy mornings or a lazy weekend brunch. Packed with fluffy eggs, crumbled sausage, and cheese, then smothered in a quick homemade country gravy, this one-pan meal is comforting, budget-friendly, and ready in under an hour.
Requirements
Ingredients
Instructions
- In a large Pre-Seasoned Cast Iron Skillet over medium heat, scramble the eggs until fully cooked and fluffy (approx. 5 minutes).
- Add 1 pound of the crumbled chicken sausage, the cheese, and hash browns to the skillet. Stir well until the cheese is melted and ingredients are combined.
- Spoon a generous amount of the egg mixture into the center of each tortilla and roll them up tightly.
- In a medium Saucepan, brown the remaining 1/2 pound of chicken sausage over medium heat. Stir in the flour and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the milk. Continue stirring with a Stainless Steel Whisk Set until the mixture thickens into a smooth, creamy gravy. Season to taste.
- Preheat your oven to 350°F (175°C). Grease a Rectangular Cake Pan or baking dish. Place the rolled enchiladas seam side down in the dish.
- Pour the warm sausage gravy evenly over the enchiladas. Cover the dish tightly with Strength Aluminum Foil Roll and bake for 25 minutes.
- Remove the foil and bake uncovered for another 10 minutes until the gravy is bubbly and the top is golden brown. Let cool slightly before serving.
Notes
To save time, you can cook the chicken sausage ahead of time or use pre-cooked hash browns.
For a spicy kick, add a pinch of cayenne pepper to the gravy or hot sauce to the filling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish can be assembled up to 24 hours in advance and stored in the fridge before baking; just add a few minutes to the cook time.
Nutrition
Calories
Sugar
Fat
Carbs
