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Easy Breakfast Enchiladas with Sausage Gravy

These easy breakfast enchiladas are filled with scrambled eggs, turkey sausage, crispy hash browns, and cheese, then baked under a creamy sausage gravy. Perfect for brunch or make-ahead breakfasts.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Enchilada Filling
  • 6 large Eggs scrambled
  • 1 lb Turkey Sausage cooked and crumbled
  • 1 cup Hash Browns frozen or fresh
  • 2 cups Shredded Cheese cheddar or Colby-Jack
  • 4 large Flour Tortillas
Sausage Gravy
  • 0.5 lb Turkey Sausage
  • 2 tbsp All-Purpose Flour
  • 2 cups Milk or unsweetened plant-based milk
  • Salt to taste
  • Black Pepper to taste

Equipment

  • Large Skillet
  • Baking dish
  • Saucepan

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. Cook the turkey sausage in a large skillet over medium heat until browned. Remove and set aside. Scramble the eggs in the same skillet, then mix in the cooked sausage, hash browns, and shredded cheese.
  3. Divide the filling evenly among the tortillas, roll them up, and place seam-side down in the prepared baking dish.
  4. In a saucepan, cook the gravy sausage until browned. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook until thickened. Season with salt and pepper.
  5. Pour the sausage gravy evenly over the enchiladas. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until bubbly and lightly golden.

Notes

You can assemble these breakfast enchiladas ahead of time and refrigerate overnight. Bake just before serving for a perfect brunch or holiday breakfast.