Sausage and Gravy Breakfast Enchiladas Tips, FAQ & printable recipe

Tips for success

If you are short on time, you can prepare the sausage and egg mixture the night before and keep it in the refrigerator. Assemble the enchiladas in the morning, pour over the gravy, and bake as directed. This makes for a quick and stress-free breakfast option on busy weekdays.

For a slightly spicy kick, consider adding diced green chiles to the sausage mixture or using a pepper jack cheese.

You can also customize the dish by adding sautéed bell peppers or onions to the filling, which adds extra texture and flavor without compromising the overall structure of the enchiladas.

Variations

• Spicy Version: Add diced jalapeños or a dash of hot sauce to the sausage gravy before pouring it over the enchiladas to give the dish a spicy, bold kick.
• Veggie-Packed: Incorporate sautéed spinach, mushrooms, or diced bell peppers into the scrambled egg mixture to increase the volume and add variety to the breakfast.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Wrap individual portions tightly in plastic wrap and foil, then freeze for up to 1 month.

Reheat

Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until hot.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container.

Properly stored, the enchiladas will remain fresh in the refrigerator for up to three days. When ready to eat again, ensure they are reheated until they are steaming hot throughout to maintain quality and safety.

These enchiladas are perfect for make-ahead meals. You can assemble the entire dish, cover it tightly with foil or plastic wrap, and store it in the refrigerator for up to 24 hours before baking.

When ready to eat, simply remove the cover and bake according to the instructions, adding a few extra minutes if starting from a cold state.

Serving ideas

Serve the enchiladas warm, straight from the baking dish. Use a wide spatula to lift each enchilada carefully to ensure it stays intact. Providing a serving spoon helps to capture any extra gravy and cheese from the bottom of the dish, which is arguably the best part.

Pair these enchiladas with a side of fresh fruit or a simple green salad to balance the richness of the sausage and gravy.

The bright acidity of citrus or the crunch of fresh greens provides a refreshing contrast that complements the savory, cheesy flavors of the main dish perfectly.

Frequently asked questions

Recipe card

Sausage and Gravy Breakfast Enchiladas

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 6

Ingredients

• 1 lb breakfast sausage
• 8 large eggs, scrambled
• 2 cups tater tots, cooked
• 6 flour tortillas
• 2 cups sausage gravy, store-bought or made ahead
• 1 1/2 cups shredded cheddar cheese
• fresh parsley, for serving

Instructions

1. Brown the breakfast sausage in a large skillet over medium-high heat until fully cooked. Ensure the ground meat reaches an internal temperature of 160°F (71°C). Drain excess fat if necessary. In a separate bowl, scramble the eggs and cook them in the skillet. To ensure the eggs are fully cooked through, cook until they reach an internal temperature of 160°F (71°C). Combine the cooked sausage, eggs, and cooked tater tots in a large mixing bowl.
2. Preheat your oven to 375°F (190°C). Lay out the tortillas on a clean surface. Spoon the sausage, egg, and tater tot mixture evenly across each tortilla. Roll each tortilla tightly and place them seam-side down in a baking dish. Pour the prepared sausage gravy over the top of the arranged enchiladas, ensuring they are well coated. Sprinkle the shredded cheddar cheese generously over the gravy layer.
3. Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbling. Remove from the oven and let the dish rest for 5 minutes before garnishing with fresh chopped parsley. Serve warm directly from the baking dish.

Contains: gluten, eggs, milk

Food safety: The eggs in this recipe are served soft. Use pasteurised eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

480

Protein

22.5 g

Carbohydrates

35 g

Fat

28 g

Fiber

2 g

Sugar

1.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.