Irresistible Breakfast Enchiladas with Sausage Gravy Made Easy
A hearty breakfast twist on classic enchiladas combining scrambled eggs, crumbled halal or plant-based sausage, melted cheese, hash browns, and crispy tortillas, all smothered in rich sausage gravy. Ideal for cozy mornings, this customizable dish balances savory and comforting flavors.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4 servings 1x
- Category: quick
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
6 large eggs
1 pound halal-certified or plant-based sausage, crumbled
2 cups shredded cheese (dairy or dairy-free)
1 cup hash browns or roasted potatoes
4 large tortillas (gluten-free if needed)
1/2 pound halal-certified or plant-based sausage, browned and drained
2 tablespoons all-purpose flour
2 cups milk (plant-based for vegan version)
Salt, pepper, paprika, garlic powder to taste
Fresh cilantro or parsley for garnish (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch baking dish.
Scramble eggs in a skillet over medium heat for 5 minutes; set aside.
In the same skillet, cook and crumble halal or plant-based sausage for 5–7 minutes. Add cheese and hash browns to melt.
Assemble tortillas filled with egg mixture, roll tightly, and place in the baking dish.
Make gravy by whisking browned sausage and flour, then gradually adding milk until thickened. Season with salt, paprika, and pepper.
Pour gravy over enchiladas, sprinkle with additional cheese, and bake for 15–20 minutes until bubbly and golden.
Garnish with cilantro or parsley before serving.
Notes
For a meatless version, use plant-based sausage and check cheese label for vegetarian-certified.
Substitute roasted potatoes for hash browns for a lighter option.
Use gluten-free tortillas for dietary restrictions.
Gravy keeps well for 2–3 days; reheat gently.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg