Breakfast Enchiladas with Gravy (Print Version)
# Ingredients:
→ Main Components
01 -
10 fajita-size flour tortillas
02 -
1 cup shredded cheddar cheese
03 -
1 jalapeño, finely chopped
04 -
2 cups cooked tater tots
05 -
2 3/4 cups milk
06 -
1/4 teaspoon pepper
07 -
1 pound ground breakfast sausage
08 -
1 cup shredded Pepper Jack cheese
09 -
2 tablespoons butter
10 -
10 large eggs
11 -
1/4 teaspoon salt
12 -
1/2 cup diced onion
13 -
1/3 cup all-purpose flour
# Instructions:
01 -
Heat a big skillet over medium. Toss in the sausage and cook it till it browns, crumbling it as it cooks. Add in the onion and jalapeño partway through.
02 -
Scoop out 1 cup of the sausage mix with a slotted spoon and save it for the stuffing.
03 -
Keep the pan on the stove and scatter the flour over the sausage mixture. Stir it around for about one minute, then slowly pour in the milk while whisking. Let it bubble until thick, then put it aside.
04 -
Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch dish with a nonstick coating.
05 -
Break the eggs into a bowl and season them with salt. Melt the butter in a pan, then cook the eggs, leaving them a bit soft.
06 -
Combine the tater tots, scrambled eggs, and a portion of both cheeses with the reserved sausage blend in a big bowl.
07 -
Take about 1/2 cup of filling for each tortilla. Roll 'em up tight and lay them seam-side down in your prepared dish.
08 -
Spread the gravy across the rolled tortillas, sprinkle the rest of the cheese over the top, and bake for 30-40 minutes until it's golden and bubbling.
# Notes:
01 -
Pop them in the fridge overnight if you want to bake them later. Just give them an extra 10 minutes in the oven.