𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the Enchiladas:
6 large flour tortillas
1 tablespoon butter
6 large eggs
1/4 cup milk
Salt and pepper, to taste
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup cooked breakfast potatoes or hashbrowns (optional)
2 green onions, sliced
For the Sausage Gravy:
1/2 pound pork breakfast sausage (or turkey/chicken sausage for a pork-free version)
2 tablespoons all-purpose flour
1 1/2 cups whole milk
Salt and black pepper, to taste
1/4 teaspoon garlic powder (optional)
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Make the Sausage Gravy: In a skillet over medium heat, cook the sausage, breaking it apart with a spatula, until browned and fully cooked. Sprinkle in the flour and stir to coat the sausage. Cook for 1 minute. Slowly add the milk while stirring continuously to avoid lumps. Simmer until thickened, about 5 minutes. Season with salt, pepper, and garlic powder if using. Set aside and keep warm.
Scramble the Eggs: In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in a non-stick skillet over medium heat. Add the eggs and cook, stirring gently, until just set. Remove from heat.
Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spoon scrambled eggs, cooked potatoes (if using), green onions, and a mix of shredded cheeses into each tortilla. Roll them up and place seam-side down in the dish.
Top with Gravy: Pour the sausage gravy evenly over the enchiladas. Sprinkle extra cheese on top if desired.
Bake: Cover with foil and bake for 15 minutes. Remove foil and bake another 5–10 minutes, or until heated through and bubbly.
Serve: Garnish with extra green onions and serve warm with hot sauce or a side of fresh fruit.
