Description
Hearty and satisfying breakfast enchiladas filled with scrambled eggs, sausage, and hash browns, topped with rich sausage gravy.
Ingredients
Scale
- 6 pieces Eggs, scrambled
- 1 pound Sausage, crumbled (plant-based for meatless option)
- 2 cups Cheese (dairy or alternative)
- 1 cup Hash Browns (or roasted potatoes)
- 4 pieces Tortillas (gluten-free available)
- 1/2 pound Sausage (for gravy)
- 2 tablespoons Flour
- 2 cups Milk (plant-based milk for vegan)
- Seasonings (to taste)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the crumbled sausage in a frying pan over medium heat until browned, then set aside.
- Scramble the eggs in the same pan until just set, then combine with the sausage and season to taste.
- Prepare hash browns according to package directions or ensure roasted potatoes are crispy.
- Assemble the filling by mixing cooked sausage, scrambled eggs, cheese, and hash browns in a large bowl.
- Heat the tortillas slightly to make them pliable.
- Fill each tortilla with the filling, roll tightly, and place seam-side down in a greased baking dish.
- Cook the remaining sausage in the same pan for gravy, add flour, and gradually stir in milk, cooking until thickened.
- Top enchiladas with sausage gravy and sprinkle with leftover cheese.
- Bake for 20-25 minutes or until cheese is bubbly and golden.
- Serve warm, garnished with fresh herbs if desired.
Notes
Try adding vegetables for extra nutrition and flavor. Make ahead of time by preparing filling a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 210mg