Description
These breakfast enchiladas combine scrambled eggs, sausage, cheese, and hash browns, all wrapped in tortillas and baked under a creamy sausage gravy. A cozy, filling breakfast that works well for relaxed mornings or make-ahead planning.
Ingredients
For the Filling
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6 pieces Eggs, scrambled
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1 pound Sausage, crumbled (can use plant-based for meatless version)
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2 cups Cheese (use dairy alternatives if needed)
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1 cup Hash Browns (can substitute with roasted potatoes)
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4 pieces Tortillas (can use gluten-free)
For the Gravy
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1/2 pound Sausage for sausage gravy
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2 tablespoons Flour to thicken gravy
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2 cups Milk (use plant-based milk for vegan version)
Seasoning & Extras
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Seasonings to taste
Instructions
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Scramble the eggs in a large skillet over medium heat for about 5 minutes until just set.
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Add cooked sausage, cheese, and hash browns to the eggs and mix until the cheese melts evenly.
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Spoon the filling into the center of each tortilla, roll tightly, and set aside.
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Preheat the oven to 350°F and arrange the enchiladas seam-side down in a greased baking dish.
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In a saucepan, brown the sausage over medium heat, then stir in the flour until coated.
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Gradually whisk in the milk and simmer until the gravy thickens.
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Pour the gravy over the enchiladas, cover with foil, and bake for 25 minutes.
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Remove foil and bake for another 10 minutes until bubbly and lightly golden.
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Let cool briefly before serving, garnishing with fresh herbs or extra cheese if desired.
Notes
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Keep eggs slightly soft before baking to avoid dryness.
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Allow the gravy to thicken gently for a smooth texture.
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Let the dish rest a few minutes before serving for cleaner slices.
Recipe Details
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
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Servings: 4 servings
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Calories: ~480 kcal per serving (estimate)