These breakfast enchiladas combine fluffy eggs, crispy hash browns, and seasoned sausage in a creamy sausage gravy, delivering a hearty morning meal that's equally at home for weekend brunch or breakfast-for-dinner.
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Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large skillet over medium-high heat, melt 1 tbsp of butter. Add the shredded hash browns, season with salt and pepper, and cook until golden brown and crispy. Remove from skillet and set aside.
In another large skillet, cook the breakfast sausage over medium-high heat until browned, breaking it up with a spatula. Remove about half of the sausage and set it aside for the filling.
Leave the remaining sausage and its rendered fat in the skillet for the gravy. Ensure you have about 1/4 cup of fat; if not, add butter to make up the difference.
Sprinkle the flour over the sausage and fat. Stir and cook for 1 minute to cook out the raw flour taste.
Gradually whisk in the milk until the gravy is smooth. Bring to a simmer and cook, stirring occasionally, until thickened. Season with salt and pepper to taste. Set aside.
In a large bowl, crack the eggs. Add water, salt, and pepper, and whisk until well combined.
In a clean skillet, melt the remaining 1 tbsp of butter over medium heat. Add the egg mixture and scramble until just set but still soft. Do not overcook.
To assemble, lay the tortillas on a flat surface. Divide the reserved cooked sausage, cooked hash browns, scrambled eggs, and about half of the shredded cheese among the tortillas.
Roll each tortilla up tightly and place it seam-side down in the prepared baking dish.
Pour the sausage gravy evenly over the top of the enchiladas.
Sprinkle the remaining shredded cheese over the gravy.
Bake for 20-25 minutes, or until the casserole is hot, bubbly, and the cheese is melted and golden.
Cover and refrigerate leftovers up to 3 days; reheat covered in a 350°F oven for 15–20 minutes. Assemble unbaked enchiladas up to 12 hours ahead and bake from cold.
9x13-inch baking dish · large skillet
Yes. Assemble the enchiladas completely, cover, and refrigerate up to 12 hours. Bake from cold, adding 5–10 minutes to the bake time.
Use 8–10 inch flour tortillas. They hold filling better than corn tortillas and won't tear when rolled.
Bake until the gravy is bubbly around the edges and the top is lightly golden, typically 25–30 minutes at 350°F.
Yes. Turkey sausage works well; cook it the same way and adjust salt if needed, as some brands are already seasoned.
Cover and refrigerate up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.
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