Breakfast Enchiladas Gravy (Print Version)
# Ingredients:
→ Filling for Enchiladas
01 -
100 g cheddar cheese, shredded
02 -
60 g Monterey Jack cheese, shredded
03 -
6 large tortilla wraps
04 -
1 tbsp butter, unsalted
05 -
6 eggs, large
06 -
Salt, to your liking
07 -
60 ml full-fat milk
08 -
Black pepper, season as needed
09 -
120 g cooked hash browns or breakfast potatoes (optional)
10 -
2 green onions, chopped thin
→ Gravy with Sausage
11 -
225 g pork sausage for breakfast (or sub with chicken/turkey)
12 -
Garlic powder, 0.25 tsp (only if you like)
13 -
Salt, adjust quantity to taste
14 -
360 ml full-fat milk
15 -
2 tbsp general-purpose flour
16 -
Black pepper, add as needed
# Instructions:
01 -
Warm up a skillet on medium heat and cook the sausage until browned, crumbling it up as it cooks. Mix in the flour until coated nicely and let it cook for another minute. Slowly add the milk, stirring all the way to avoid clumps. Let it simmer for about 5 minutes till it thickens, and season with a pinch of salt, pepper, and optional garlic powder. Keep it warm.
02 -
Crack the eggs into a bowl, whisk with milk, salt, and some pepper. On medium heat, melt butter in a non-stick pan and pour the egg mix in. Stir softly as it cooks until the eggs are just firm. Take them off the heat.
03 -
Set your oven to 190°C (375°F) and lightly oil a baking dish measuring 23x33 cm. Lay out the tortillas and divide the eggs, cheese, green onions, and potatoes (if using). Roll them up tight and place them with the seam facing down in the dish.
04 -
Spread the gravy evenly across the arranged enchiladas. You can sprinkle some more cheese on top if you'd like.
05 -
Cover the baking dish with foil and let it bake for 15 minutes. Then remove the foil and bake another 5–10 minutes or until bubbly and hot.
06 -
Sprinkle some extra green onions over the top before serving. Pair it with fruit or drizzle with hot sauce if you want a little extra kick.
# Notes:
01 -
For something lighter, swap pork sausage for turkey or chicken.
02 -
Using pre-cooked potatoes or hash browns gives a nice texture but isn’t a must.
03 -
Thicken the sausage gravy first to avoid sogginess after adding it.