These breakfast enchiladas combine corn tortillas filled with seasoned sausage, scrambled eggs, and hash browns, then baked and smothered in creamy homemade sausage gravy. The dish is ideal for feeding a crowd and works equally well for weekend brunch or breakfast-for-dinner.
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In a large skillet over medium 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 a separate large skillet, cook the breakfast sausage over medium-high heat until browned, breaking it up with a spoon. Remove about half of the cooked sausage and set it aside for the filling.
While the sausage cooks, crack the eggs into a large bowl. Add water, salt, and pepper, and whisk until well combined.
To make the gravy, ensure there is about 1/4 cup of grease in the skillet with the remaining sausage. If not, add butter to make up the difference. Sprinkle the flour over the sausage and grease, and stir to combine. Cook for 1 minute.
Gradually whisk in the milk until the gravy is smooth. Bring to a simmer and cook until thickened, about 3-5 minutes. Season with additional black pepper to taste. Set aside.
In a clean skillet, melt a bit of butter and cook the whisked eggs until they are just set. Be careful not to overcook them.
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Assemble the enchiladas by laying out the tortillas. Fill each with a portion of the reserved cooked sausage, cooked hash browns, scrambled eggs, and a sprinkle of shredded cheese.
Roll each tortilla up tightly and place it seam-side down in the prepared baking dish.
Pour the prepared sausage gravy evenly over the top of the enchiladas.
Top with the remaining shredded cheese.
Bake for 20-25 minutes, or until the casserole is hot and bubbly and the cheese is melted.
Let the enchiladas rest for a few minutes before serving.
Refrigerate leftovers in an airtight container up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through. Freezes well up to 2 months before baking; add 15 minutes to bake time if baking from frozen.
Yes. Assemble the enchiladas in the baking dish, cover with plastic wrap, and refrigerate up to 12 hours. Pour gravy over just before baking and add 10–15 minutes to bake time.
Yes. Flour tortillas work well and are sturdier when filled. They'll hold the filling more securely during baking.
Cook until it reaches a pourable consistency and coats the back of a spoon. If too thick, thin with additional milk; if too thin, simmer longer.
Yes. Use 5 oz hash browns, 1/2 lb sausage, 5 eggs, 1 tbsp flour, 1 cup milk, and 4 tortillas. Bake in an 8×8-inch dish for 25–30 minutes.
Sharp cheddar, Colby, or a cheddar blend are traditional. Avoid pre-shredded cheese with cellulose if possible, as it doesn't melt as smoothly.
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