Southern Sunrise Enchiladas with Creamy Sausage Gravy

Rise and shine to a breakfast that’s as comforting as a Southern morning! These Southern Sunrise Enchiladas wrap tender scrambled eggs, melty cheese, and optional crispy potatoes in soft flour tortillas, all smothered in a rich, savory sausage gravy. Baked until bubbly and golden, this dish is a hearty way to start the day or a showstopper for brunch gatherings. With minimal cleanup and maximum flavor, it’s a recipe that’ll have everyone asking for seconds. Let’s roll up our sleeves and bring some Southern charm to the table!

Ingredients (Serves 4–6):

For the Enchiladas:

6 large flour tortillas, soft and pliable
1 tablespoon unsalted butter, for cooking the eggs
6 large eggs, for a fluffy filling
1/4 cup whole milk, to make the eggs extra creamy
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 cup shredded sharp cheddar cheese, for bold flavor
1/2 cup shredded Monterey Jack cheese, for smooth meltiness
1/2 cup cooked breakfast potatoes or shredded hashbrowns (optional, for extra heartiness)
2 green onions, thinly sliced, for a fresh, mild bite

For the Creamy Sausage Gravy:

1/2 pound pork breakfast sausage (or turkey/chicken sausage for a pork-free option)
2 tablespoons all-purpose flour, to thicken the gravy
1 1/2 cups whole milk, for a rich, velvety texture
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon garlic powder (optional, for a subtle savory boost)

Equipment Needed:

Large skillet (for sausage gravy)
Non-stick skillet (for eggs)
Whisk and mixing bowl
9×13-inch baking dish
Aluminum foil
Spatula or wooden spoon
Cutting board and knife

How to Make the Magic Happen:

Craft the Sausage Gravy: Heat a large skillet over medium heat and add the breakfast sausage. Cook, breaking it up with a spatula or wooden spoon, for 5–7 minutes until it’s browned, crumbly, and fully cooked. Sprinkle the flour over the sausage, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste. Gradually pour in the milk, stirring constantly to prevent lumps. Let the mixture simmer gently for 4–6 minutes until it thickens into a creamy gravy. Season with salt, pepper, and garlic powder (if using). Remove from heat, cover, and keep warm.
Whip Up Fluffy Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth. Melt the butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, for 3–5 minutes until the eggs are just set but still soft and slightly creamy. Remove from heat to avoid overcooking.
Prep the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a touch of butter. Lay a flour tortilla flat and spoon a portion of scrambled eggs down the center. Add a sprinkle of cooked breakfast potatoes or hashbrowns (if using), a pinch of green onions, and a generous handful of mixed cheddar and Monterey Jack cheeses. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, nestling them snugly side by side.
Smother with Gravy: Pour the warm sausage gravy evenly over the rolled enchiladas, ensuring every tortilla gets a generous coating. For extra cheesy goodness, sprinkle a bit more cheddar or Monterey Jack on top if you’re feeling indulgent.
Bake to Bubbly Perfection: Cover the baking dish with aluminum foil and bake for 15 minutes to warm everything through. Remove the foil and bake for an additional 5–10 minutes, until the gravy is bubbling and the cheese is melted and slightly golden in spots.
Garnish and Serve: Sprinkle the enchiladas with extra sliced green onions for a pop of color and freshness. Serve hot, straight from the baking dish, with a bottle of hot sauce on the side for those who like a kick. Pair with fresh fruit, a stack of buttery biscuits, or a simple green salad to round out the meal.

Tips for a Southern-Style Success:

Sausage Swap: If pork sausage isn’t your thing, turkey or chicken sausage works beautifully. For a spicy twist, try a chorizo-style sausage.
Potato Power: Adding breakfast potatoes or hashbrowns makes the dish heartier. Use leftovers or quickly pan-fry frozen hashbrowns for convenience.
Cheese Choices: Swap Monterey Jack for pepper Jack for a spicy kick or use all cheddar for a sharper flavor.
Make Ahead: Prepare the sausage gravy and scrambled eggs the night before and store them in the fridge. Assemble and bake the next morning for a quick brunch.
Storage: Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 10–12 minutes or microwave individual portions with a damp paper towel to retain moisture.
Freezing: Assemble the enchiladas (without gravy) and freeze in the baking dish. When ready to eat, thaw overnight, add fresh gravy, and bake as directed.

Why This Dish Steals the Show:
These enchiladas are like a warm Southern hug on a plate, blending the best of breakfast and comfort food. The creamy sausage gravy brings that classic country vibe, while the cheesy, egg-filled tortillas add a Tex-Mex twist. It’s versatile enough for a lazy weekend brunch, a holiday breakfast spread, or even a “breakfast-for-dinner” treat. Plus, with everything baked in one dish, cleanup is a breeze, leaving you more time to sip coffee and enjoy the company.

Serving Ideas to Elevate the Experience:

Offer a side of hot sauce, salsa, or pickled jalapeños for a zesty contrast.
Serve with a fruit salad featuring oranges, berries, or peaches for a sweet, refreshing balance.
Pair with fluffy biscuits or cornbread to soak up every drop of that delicious gravy.
For a crowd, double the recipe and use a larger baking dish—perfect for potlucks or family gatherings.