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Southern Breakfast Enchiladas
This recipe is a delicious take on breakfast, with sausage gravy as a classic Southern topping
Ingredients
- 1 lb ground breakfast sausage
- 1/2 cup diced onion
- 1 jalapeno minced
- 1/3 cup flour
- 2 3/4 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 10 eggs
- 2 tbsp butter
- 2 cup cooked tater tots
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- 10 fajita-size flour tortillas
Instructions
- Place sausage in a large nonstick pan over medium-high heat. Crumble it as it cooks. When it is about halfway cooked, add the onion and jalapeno.
- Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted spoon and set aside.
- Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture. Cook and stir for 1 minute. Gradually whisk in the milk and simmer until thickened. Remove from heat.
- Preheat oven to 350 degrees and lightly grease a 9×13-inch baking dish.
- Whisk eggs and season them with salt. Melt butter in a nonstick pan and scramble the eggs. Remove them from the heat when they are still slightly undercooked.
- In a medium bowl, combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, and half the Pepper Jack and cheddar cheese.
- Place about 1/2 cup of filling down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.
- Pour sausage gravy on top. Sprinkle remaining cheese on top. Bake for 30 to 40 minutes.
