Southern Breakfast Enchiladas with Sausage Gravy

Instructions

1. Prepare the Sausage Gravy

1. In a skillet over medium heat, cook the breakfast sausage, breaking it into crumbles as it browns. Cook until fully browned and no longer pink.
2. Sprinkle the flour over the sausage and stir well, cooking for 1–2 minutes to remove the raw flour taste.
3. Gradually add the milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until the gravy thickens, about 5–7 minutes. Season with salt, pepper, and garlic powder if using. Set aside and keep warm.

2. Scramble the Eggs

4. In a mixing bowl, whisk together eggs, milk, salt, and pepper.
5. In a non-stick skillet, melt butter over medium heat. Add the egg mixture and cook, gently stirring, until eggs are scrambled and just set. Remove from heat.

3. Assemble the Enchiladas

6. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
7. Lay out each tortilla and fill with scrambled eggs, a handful of shredded cheeses, optional potatoes, and a sprinkle of green onions. Roll up each tortilla and place seam-side down in the baking dish.

4. Add the Gravy and Bake