These breakfast enchiladas combine scrambled eggs, hash browns, and breakfast sausage wrapped in tortillas and topped with a creamy sausage gravy. They're a savory, make-ahead brunch dish that feeds a crowd and reheats beautifully.
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In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the shredded hash browns, season with salt and pepper, and cook until golden brown and crispy. Set aside.
In another skillet, brown the breakfast sausage, breaking it up as it cooks. Once cooked, remove about half of the sausage and set it aside for the filling.
In a large bowl, crack the eggs. Add water, salt, and pepper, and whisk until well combined.
To the skillet with the remaining sausage, add butter if needed to ensure there is about 1/4 cup of grease. Stir in the flour and cook for about one minute.
Gradually whisk in the milk until the gravy is smooth. Bring to a simmer and cook until thickened. Season with salt and pepper to taste.
In a clean skillet, melt the remaining 1 tablespoon of butter. Pour in the whisked eggs and cook, stirring occasionally, until they are just set (soft scrambled).
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Assemble the enchiladas. Lay out the tortillas and fill each with a portion of the reserved sausage, cooked hash browns, scrambled eggs, and about half of the shredded cheese.
Roll each tortilla up tightly and place it seam-side down in the prepared baking dish.
Pour the sausage gravy evenly over the enchiladas, covering them completely.
Sprinkle the remaining shredded cheese over the top.
Bake for 20-25 minutes, or until the casserole is hot and the cheese is melted and bubbly. Let rest for a few minutes before serving.
Store covered in the refrigerator up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through, or freeze up to 3 months.
Yes. Assemble the dish, cover with plastic wrap, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to cooking time.
Flour tortillas work best here because they're more pliable and won't tear when filled. Corn tortillas are more fragile and may break.
Cover with foil and warm in a 350°F oven for 15–20 minutes until heated through. You can also microwave individual portions for 1–2 minutes.
Yes. Freeze in an airtight container up to 3 months. Thaw overnight in the refrigerator and bake as directed, or bake from frozen and add 20 minutes to cooking time.
Fajita-size (8-inch) flour tortillas are ideal. They're large enough to hold the filling without tearing but not so large they leave gaps.
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