Southern Twist Breakfast Bake (Printable Format)

Flour tortillas stuffed with scrambled eggs, cheese and potatoes, then smothered in homemade sausage gravy for a hearty Southern-inspired breakfast.

# What You'll Gather:

→ For the Enchiladas

01 - 6 large flour tortillas
02 - 1 tablespoon unsalted butter
03 - 6 large eggs
04 - 1/4 cup whole milk
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - 1 cup shredded cheddar cheese
08 - 1/2 cup shredded Monterey Jack cheese
09 - 1 cup cooked breakfast potatoes or hashbrowns (totally optional, but adds nice texture)
10 - 2 green onions, thinly sliced

→ For the Sausage Gravy

11 - 1/2 pound pork breakfast sausage (or swap in turkey/chicken sausage if you don't eat pork)
12 - 2 tablespoons all-purpose flour
13 - 1 1/2 cups whole milk
14 - Salt, to taste
15 - Freshly ground black pepper, to taste (be generous - pepper makes sausage gravy sing!)
16 - 1/4 teaspoon garlic powder (optional but adds nice depth)

# Step-by-Step Instructions:

01 - Start by making your gravy. Heat a skillet over medium heat and add the sausage, breaking it up with a wooden spoon as it cooks. Once it's nicely browned and cooked through, sprinkle the flour right over the meat and stir it around for about a minute to cook off that raw flour taste. Now, slowly pour in the milk while constantly stirring - this prevents those dreaded lumps! Let it simmer gently for about 5 minutes until it's thickened up nicely. Season with salt, a generous amount of black pepper, and garlic powder if you're using it. Turn the heat to low to keep it warm while you prep the rest.
02 - In a bowl, whisk together your eggs, milk, a pinch of salt and some black pepper until well combined. Melt the butter in a non-stick skillet over medium heat. Pour in your egg mixture and cook gently, stirring occasionally with a spatula, until the eggs are just set but still look slightly moist (they'll continue cooking a bit in the oven). Take them off the heat.
03 - Preheat your oven to 375°F (190°C). Grab a 9x13-inch (33x23-cm) baking dish and give it a light coating of cooking spray or butter to prevent sticking.
04 - Lay your tortillas flat on a work surface. Divide the scrambled eggs evenly among them, placing the eggs in a line down the center of each tortilla. Top with cooked potatoes or hashbrowns if using, some sliced green onions, and a generous sprinkle of both cheeses. Roll each tortilla up tightly and place them seam-side down in your prepared baking dish, nestling them snugly together.
05 - Pour that warm sausage gravy all over the enchiladas, making sure to cover them completely. If you're feeling extra indulgent, sprinkle a bit more cheese on top. Cover the dish with foil and slide it into the oven for 15 minutes. After that, remove the foil and bake for another 5-10 minutes until everything is hot, bubbly, and slightly golden on top.
06 - Pull the dish from the oven and sprinkle with some more sliced green onions for color and freshness. Serve these beauties up right away while they're hot! If you like things spicy, a bottle of hot sauce on the table is a great idea. Some fresh fruit on the side helps balance out all that richness.

# Important Tips:

01 - This recipe brings together two beloved comfort foods - enchiladas and sausage gravy - for a unique breakfast-meets-dinner dish.
02 - You can assemble these enchiladas the night before and refrigerate them, then just pour over the freshly made gravy before baking in the morning.
03 - The key to silky smooth gravy is constant stirring when adding the milk, and making sure to cook it long enough to thicken properly.

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