HomeBreakfastCountry Gravy Breakfast Enchiladas Recipe

Country Gravy Breakfast Enchiladas Recipe

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Country Gravy Breakfast Enchiladas Recipe

Who says enchiladas are just for dinner? Country Gravy Breakfast Enchiladas are a hearty and delicious way to start your day. These enchiladas combine the flavors of breakfast favorites with the comforting taste of country gravy, making for a perfect morning meal.

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The Appeal of Breakfast Enchiladas

Breakfast enchiladas are a unique twist on a classic dish, blending the savory goodness of breakfast staples like eggs, sausage, and cheese with the zesty kick of enchiladas. They are perfect for brunch, family gatherings, or even a special weekend breakfast.

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Ingredients Needed

Before you start, gather the following ingredients:

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Main Ingredients

  • 8 large flour tortillas
  • 1 pound breakfast sausage
  • 8 large eggs
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped green onions
  • 1/2 cup diced bell peppers (optional)
  • Salt and pepper to taste

For the Country Gravy

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste

Preparing the Ingredients

  1. Cook the sausage: In a large skillet, cook the breakfast sausage over medium heat until fully browned. Drain any excess grease and set the sausage aside.
  2. Whisk the eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the same skillet used for the sausage and scramble until just set. Remove from heat and set aside.
  3. Shred the cheese: Mix the shredded cheddar and Monterey Jack cheeses together in a bowl.

Making the Country Gravy

  1. Melt the butter: In a medium saucepan, melt the butter over medium heat.
  2. Make a roux: Add the flour to the melted butter, stirring constantly until the mixture is smooth and bubbly (about 2 minutes).
  3. Add the milk: Gradually whisk in the milk, continuing to stir until the gravy is thickened and smooth.
  4. Season the gravy: Stir in the garlic powder, onion powder, salt, and black pepper. Adjust the seasoning to taste.

Assembling the Enchiladas

  1. Preheat the oven: Preheat your oven to 350°F (175°C).
  2. Fill the tortillas: Lay out the flour tortillas on a flat surface. Evenly distribute the cooked sausage, scrambled eggs, and shredded cheese mixture among the tortillas. Add chopped green onions and bell peppers if using.
  3. Roll the enchiladas: Roll up each tortilla tightly and place them seam-side down in a greased 9×13-inch baking dish.
  4. Pour the gravy: Pour the prepared country gravy over the top of the enchiladas, making sure to cover them completely.

Baking the Enchiladas

  1. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the enchiladas are heated through and the gravy is bubbly and slightly golden.
  2. Let it rest: Remove from the oven and let the enchiladas rest for a few minutes before serving.

Serving Suggestions

Serve these breakfast enchiladas with a side of fresh fruit, a dollop of sour cream, and some salsa for an extra kick. They also pair well with a hot cup of coffee or a refreshing mimosa.

Variations and Customizations

Different Fillings

  • Bacon: Substitute the sausage with crispy bacon bits for a different flavor profile.
  • Vegetarian: Use sautéed mushrooms, spinach, and tomatoes as a vegetarian option.

Alternative Sauces

  • Salsa Verde: Replace the country gravy with a tangy salsa verde for a lighter version.
  • Cheese Sauce: Opt for a creamy cheese sauce instead of the country gravy for a richer taste.

Tips for Perfect Breakfast Enchiladas

  1. Don’t overcook the eggs: Slightly undercook the scrambled eggs as they will continue to cook when baked.
  2. Adjust the gravy consistency: If the gravy is too thick, add a bit more milk. If too thin, let it simmer until it reaches the desired thickness.
  3. Use fresh tortillas: Fresh, soft tortillas roll up more easily and won’t crack.

Health Benefits of Ingredients

  • Eggs: A great source of protein, vitamins, and minerals.
  • Cheese: Provides calcium and essential fats.
  • Green onions and bell peppers: Add vitamins A and C, along with fiber and antioxidants.


Country Gravy Breakfast Enchiladas are a delightful way to enjoy a comforting and hearty breakfast. This recipe is perfect for those looking to add a bit of creativity and flavor to their morning routine. Easy to make and customizable, these enchiladas are sure to become a breakfast favorite.


1. Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas the night before and refrigerate them. Add the gravy just before baking.

2. Can I freeze the enchiladas?

You can freeze the assembled enchiladas without the gravy. When ready to bake, thaw, add the gravy, and bake as directed.

3. What other types of cheese can I use?

Feel free to use your favorite cheeses, such as pepper jack, mozzarella, or even a bit of feta for a unique flavor.

4. Can I use corn tortillas instead of flour tortillas?

Yes, but be aware that corn tortillas may not hold together as well and could become a bit soggy with the gravy.

5. How do I reheat leftovers?

Reheat leftovers in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot.

Source: 365daysofcrockpot.com

Yield: 8

Country Gravy Breakfast Enchiladas Recipe

Country Gravy Breakfast Enchiladas Recipe

Who says enchiladas are just for dinner? Country Gravy Breakfast Enchiladas are a hearty and delicious way to start your day. These enchiladas combine the flavors of breakfast favorites with the comforting taste of country gravy, making for a perfect morning meal.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


  • 1 pound ground breakfast sausage
  • 1/2 cup chicken broth
  • 8 eggs
  • 2 Tbsp milk
  • Salt and pepper
  • 1/2 cup flour
  • 2 1/2 cups milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups shredded pepper jack cheese
  • 1 1/2 cups shredded cheddar cheese
  • 8 (8 inch) flour tortillas


  1. Add uncooked sausage into Instant Pot. Break up meat. Pour in the broth.
  2. Spray a pan that fits inside your Instant Pot with non stick cooking spray. Break the eggs into the pan and whisk well. Whisk in the milk. Salt and pepper to taste. 
  3. Place a tall trivet into the Instant Pot. Place the egg pan on top of the trivet. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting and remove the lid.
  5. Use hot pads to remove the egg pan. Break up the eggs. Set aside. 
  6. In a large glass measuring cup whisk the flour into the milk a little at a time until smooth. Turn Instant Pot to sauté setting and pour the mix mixture into the pot. Stir until gravy thickens and gets bubbly. Stir in the ½ tsp salt and ½ tsp pepper. Turn off Instant Pot.
  7. Preheat oven to 350 degrees F. In a 9×13 inch pan spoon ¼ cup of the gravy and spread on bottom of pan.
  8. Fill each of the enchiladas placing a tortilla flat and spooning 1/8 of the eggs, a couple tablespoons of the gravy and about 2 Tbsp of each of the cheeses. Roll up and place seam side down in the pan. 
  9. Pour remaining gravy over the top of the enchiladas and any remaining cheese. 
  10. Bake for 25 minutes. Serve and enjoy!
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