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Breakfast Enchiladas with Country Gravy

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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.

2 pictures. Top picture is a close up of 2 breakfast endchiladas on a blue plate.  The bottom is a picture zoomed out some of the breakfast enchiladas.

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
Ingredients used in Breakfast Enchiladas with Country Gravy

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?

How do you keep enchiladas from getting hard on the bottom?

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”.

Layer of country gravy on bottom of baking dish.

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.

Breakfast Enchiladas with Country Gravy in the baking dish fresh out of the oven.

Would you like some ideas of what goes with these Breakfast Enchiladas with Country Gravy?

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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Rock on!

~Bobbi

Close lup of 2 breakfast enchiladas
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5 from 1 vote

Breakfast Enchiladas with Country Gravy

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.
Course Breakfast, Brunch
Cuisine American
Keyword breakfast casserole, breakfast enchilada casserole, breakfast enchiladas, Easy breakfast enchiladas
Prep Time 30 minutes
Cook Time 30 minutes
Cool Down 10 minutes
Total Time 1 hour 10 minutes
Servings 5 2 Enchilada per person
Calories 767kcal

Equipment

  • 9 x 13 Baking dish
  • Frying Pan

Ingredients

  • 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

Instructions

  • Using the butter, scramble the eggs. Add salt and pepper to taste.
    Scrambled eggs in a skillet
  • Dice the potatoes and fry in avocado oil until slightly crispy on the outside.
    Diced potatoes frying in a skillet.
  • Preheat the oven – 350°
  • Mix the scrambled eggs, crumbled sausage, potatoes and 1 1/2 cups of cheese in a medium size bowl.
    Scrambled Eggs, Crumbled Sausage, diced potates and cheese mixed in a medium size bowl.
  • Add 1/2 cup of gravy to the bottom of your baking dish.
    Layer of country gravy on bottom of baking dish.
  • Scoop 1/4 – 1/2 cup of the egg mixture in each tortilla.
    Egg mixture in an open 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.
    All of the tortillas rolled up in the baking dish.
  • Pour the remaining gravy on top, covering all of the "enchiladas".
    Gravy poured over the enchiladas in the baking dish.
  • Sprinkle the remaining cheese on top of the gravy.
    Shredded cheese sprinkled over the gravy on top of the enchiladas.
  • Bake in the oven for 20-30 minutes until the gravy is bubbling on the sides.
    Finished product of the breakfast enchiladas right out of the oven.
  • Let sit for 8-10 minutes before serving.
    Close lup of 2 breakfast enchiladas

Notes

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 all or some of them above within the post.  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.
 

Nutrition

Calories: 767kcal | Carbohydrates: 49g | Protein: 30g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 221mg | Sodium: 1347mg | Potassium: 343mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1053IU | Vitamin C: 2mg | Calcium: 658mg | Iron: 3mg

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