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Close lup of 2 breakfast enchiladas
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3.75 from 4 votes

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.
Prep Time30 minutes
Cook Time30 minutes
Cool Down10 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast casserole, breakfast enchilada casserole, breakfast enchiladas, Easy breakfast enchiladas
Servings: 5 2 Enchilada per person
Calories: 767kcal

Equipment

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