Southern Breakfast Enchiladas with Sausage Gravy

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
2. In a skillet, cook the breakfast sausage until browned. Remove half to use as filling, leaving the rest in the skillet for the gravy.
3. In the same skillet, scramble the eggs and set aside.
4. Fill each tortilla with scrambled eggs, sausage, and a sprinkle of cheddar. Roll tightly and place seam-side down in the baking dish.
5. To make the sausage gravy, melt the butter in the skillet with the remaining sausage. Whisk in the flour and cook for 1–2 minutes.
6. Slowly whisk in the milk until the gravy thickens. Stir in garlic powder, onion powder, black pepper, and cayenne if using.
7. Pour the sausage gravy over the enchiladas and top with the Monterey Jack cheese.
8. Bake uncovered for 20–25 minutes, or until bubbly and golden.
9. Garnish with fresh parsley and serve warm.

Variations

• Add sautéed peppers, onions, or spinach to the egg mixture.
• Substitute bacon or ham for the sausage.
• Use pepper jack cheese for extra heat.
• Swap whole milk for half-and-half to make an even richer gravy.

Tips

• Assemble the enchiladas the night before and refrigerate, then bake in the morning for a quick breakfast.
• Warm the tortillas before rolling to prevent tearing.
• If the gravy becomes too thick, whisk in a splash of milk to loosen it.
• Let the enchiladas rest for a few minutes after baking to allow the gravy to settle.