Southern Breakfast Enchiladas with Sausage Gravy

Step 1

In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Drain excess fat.

Step 2

In a bowl, whisk together eggs, salt, and pepper. Add to the skillet with the sausage and scramble until the eggs are fully cooked.

Step 3

Remove the skillet from heat and stir in half of the cheddar cheese until melted.

Step 4

Preheat oven to 350°F (175°C).

Step 5

Spoon the sausage and egg mixture evenly onto each tortilla and roll them up tightly. Place the filled tortillas seam-side down in a greased baking dish.

Step 6

In a separate saucepan, melt 1/4 cup of the sausage drippings over medium heat. Whisk in flour and cook for about 1 minute.

Step 7

Slowly add milk while whisking to avoid lumps. Cook until the gravy thickens, about 5-7 minutes. Stir in garlic powder, onion powder, and season with salt and pepper.

Step 8

Pour the sausage gravy over the enchiladas in the baking dish. Sprinkle the remaining cheddar cheese on top.

Step 9

Bake in the preheated oven for 20 minutes, or until cheese is bubbly and golden.

Step 10

Remove from oven and let cool slightly before serving. Garnish with chopped green onions.