Southern Enchiladas with Gravy

Dig into this Southern-style breakfast mash-up where sausage gravy blankets melty cheese enchiladas stuffed with fluffy eggs, golden tater tots, and savory sausage. It’s the ultimate comfort food to kick off your day and it really fills you up.

I whipped up this dish for a last-minute brunch when friends dropped by. It was such a hit that folks were asking how to make it before we'd even finished eating.

Effortless Ingredients

• Flour tortillas: keep all the goodness snug and are just the right size for rolling
• Pepper Jack and cheddar cheeses: these melt nicely and add just a hint of spice on top
• Tater tots: bring a crunchy bite for texture; grab the crispiest version you can find
• Butter: makes those eggs super creamy; try European-style for an extra-rich finish
• Large eggs: build the filling with lots of protein—pasture-raised ones taste even better
• Milk: adds smoothness to your gravy—use whole milk for that rich vibe
• All-purpose flour: thickens up the gravy so it’s nice and creamy
• Diced onion and jalapeño: these add a background heat and flavor that keep things interesting
• Ground breakfast sausage: flavors the whole thing from inside and out; sage is a tasty twist

Simple How-Tos

Pour and Bake:

Top everything with that rich sausage gravy, spread the last bit of cheese, and let it all get bubbly in the oven for 30-40 minutes until gooey and hot.

Fill and Roll:

Lay out each tortilla, fill with about half a cup, roll 'em up, and snuggle them into your dish seam-side down so they stay put.

Mix it Up:

Stir together the eggs, reserved sausage mix, tater tots, and half your cheese in a big bowl for the ultimate filling combo.

Scramble Eggs:

Beat the eggs with a pinch of salt, melt butter in a pan, and cook them slow until they’re almost set and still a bit shiny—they’ll finish cooking later anyway.

Make Gravy:

Keep the pan over medium, whisk in milk bit by bit, let it simmer and get thick—salt and pepper to taste, then set aside for a minute.

Build the Roux:

Sprinkle flour over what’s left in the pan and stir non-stop for about a minute so there’s no raw flour taste left.

Set Aside Filling:

Scoop out around a cup of the sausage-veggie mix for later, letting those pan drippings help out the coming gravy.

Add Aromatics:

Toss in jalapeño and onion once the sausage is mostly cooked so they get soft and add flavor. After a few more minutes, onions should look see-through.

Cook Sausage:

Start by browning ground sausage in a big skillet, breaking it up. Cook till it’s not pink anymore, around 7 or 8 minutes, for some great flavor.

I nearly skipped the jalapeño once, and trust me—the dish just wasn’t right. Now I always keep some on hand since my husband can’t have these without it. Don’t leave it out!

Time-Saving Tips

This one is made for making ahead. Cook everything the evening before, stash things in the fridge, but don’t add the gravy yet. Next day, warm the gravy until it’s pourable, top your enchiladas, and bake—they actually taste even better once the flavors hang out overnight.

Switch It Up

Make it your own—swap in chorizo for more spice or toss in bell peppers for color and crunch. Want to go vegetarian? Mushrooms and extra veggies do just fine. If you like corn tortillas, just warm them first so they roll up without cracking.

How to Serve

These enchiladas are hearty, but some fresh toppings make them pop. A handful of avocado, diced tomato, or fresh cilantro lets folks pick what they like. For brunch, try a simple fruit salad with lime and honey to lighten things up. For drinks, go spicy with a Bloody Mary or keep it classic with orange juice.

Frequently Asked Questions

→ Is it possible to prep these ahead?

Totally! You can put the filling together and roll the enchiladas the night before. Keep them covered in the fridge, but wait to pour on the gravy and add the cheese till you're ready to bake. If cooking straight from cold, tack on 5–10 minutes of oven time.

→ What can take the place of tater tots?

You have options like hash browns, roasted potato chunks, or cooked breakfast-style potatoes. Any of these work great; just make sure they're cooked before mixing into the filling.

→ Are these enchiladas spicy?

With just one jalapeño and pepper jack, they're mild to medium in heat. Want it less spicy? Remove the seeds and white part from the jalapeño or swap it for bell pepper. Craving more kick? Add more jalapeños or some hot sauce!

→ Can I swap in corn tortillas?

You can, but keep in mind that flour tortillas hold up better with the gravy. If you use corn tortillas, warm them up a bit before rolling to avoid cracks, though the finished dish will have a different texture.

→ How do you reheat leftovers?

Cover the dish with foil and put it in a 325°F oven for 20 minutes or so until warmed through. A microwave will work too, though the tortillas might turn softer. For extra yum, add a little fresh cheese before reheating.

→ Are these good for freezing?

Absolutely. Make the enchiladas, but stop before adding the gravy. Freeze in a sealed container for up to three months. When ready to enjoy, defrost in the fridge overnight, prepare fresh gravy, and bake with an extra 10–15 minutes for cooking time.