Breakfast Enchiladas With Sausage Gravy

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.