Breakfast Enchiladas with Country Gravy is a hearty breakfast “casserole” that takes breakfast burritos in a casserole form and topped with country gravy and cheese, lots of cheese.
These might just be my new favorite breakfast. Just looking at the pictures again make me want to go in the kitchen and make it again. I used breakfast sausage in my recipe, but you could totally make these bacon enchiladas. You could even go as far as going meatless and have just egg and tortilla breakfast.
What’s in this breakfast enchiladas with country gravy dish?
- Scrambled Eggs
- Diced potatoes
- Crumbled breakfast sausage
- Flour Tortillas
- Country Gravy
- Cheddar Cheese
With this recipe, we’ll scramble the eggs and fry up the potatoes, but your sausage should already be cooked by the time you jump in here. I wanted to give you a tip before we got started anyway. Did you know that you can buy already cooked sausage crumbles? I found them at Walmart. They come in pork AND turkey. Cool, right?
This applies to any enchiladas. Breakfast, lunch or dinner. Spread your sauce on the bottom of the baking dish before placing the rolled up tortillas. In our case here, we will spread the country gravy as our “sauce”.
Can you freeze breakfast enchiladas?
Yes. You can freeze an UNBAKED casserole for up to 2 months in the freezer. For this recipe, just stop at the point of putting it in the oven. Make sure you place it in a freezer bag.
How do I cook the frozen breakfast enchiladas?
Thaw in the refrigerator overnight. Then bake in a preheated oven on 350° for 20–25 minutes, or until heated through.
How do you keep breakfast enchiladas warm for a crowd?
If you are transporting these after cooking them. Place them in a thermo bag/container. If you don’t have one, wrap the entire dish in aluminum foil and wrap/double wrap with a bath towel.
Would you like some ideas of what goes with these Breakfast Enchiladas with Country Gravy?
- Cheesy Bacon Biscuits
- Fruit. Fruit is always good with breakfast. And good for you.
- Biscuits or Toast (Sop up that gravy if there’s any left on the plate)
- Homemade Flour Tortillas (you could use these instead of store bought)
Why do my enchiladas fall apart?
I came across this awesome tip that explains why your enchiladas may be falling apart. Go check out GoodFoodForGood’s Tip.
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
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Breakfast Enchiladas with Country Gravy
- 9 x 13 Baking dish
- 4 Eggs
- 1 Tbsp Butter To cook the eggs
- 1 Cup Diced Potatoes
- 4-6 Tbsp Avocado Oil Can you vegetable oil
- 4 Patties Breakfast Sausage, cooked, crumbled About 1/2 Lb.
- 10 Flour tortillas
- 1 Cups Country Gravy I used the packet (mix with water)
- 1 1 /2 Cups Cheddar Cheese, Shredded
- 1 1/2 Cups Cheddar Cheese, Shredded No, not a mistake, will use it twice
- Salt and Pepper, To taste
- Using the butter, scramble the eggs. Add salt and pepper to taste.
- Dice the potatoes and fry in avocado oil until slightly crispy on the outside.
- Preheat the oven – 350°
- Mix the scrambled eggs, crumbled sausage, potatoes and 1 1/2 cups of cheese in a medium size bowl.
- Add 1/2 cup of gravy to the bottom of your baking dish.
- Scoop 1/4 – 1/2 cup of the egg mixture in each tortilla.
- Roll the egg mixture up in the tortilla. Place the rolled up tortilla in your baking dish, seam side down.
- Repeat until all tortillas have been rolled up and place in the baking dish. If any of the egg mixture is left, add to the top of the rolled up tortillas.
- Pour the remaining gravy on top, covering all of the "enchiladas".
- Sprinkle the remaining cheese on top of the gravy.
- Bake in the oven for 20-30 minutes until the gravy is bubbling on the sides.
- Let sit for 8-10 minutes before serving.