Ingredients
Scale
- Sausage Gravy:
- 1 pound ground breakfast sausage
- 1/2 cup diced onion
- 1 jalapeno, minced
- 1/3 cup all-purpose flour
- 2 3/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Enchiladas:
- 10 large eggs
- 2 tablespoons butter
- 2 cups cooked tater tots
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded cheddar cheese
- 10 fajita-size flour tortillas
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook Sausage: In a large nonstick pan over medium-high heat, cook the sausage, crumbling it as it cooks. When half done, add the onion and jalapeno.
- Prepare Gravy: Remove 1 cup of the sausage mixture with a slotted spoon and set aside. In the same pan, sprinkle flour over the remaining sausage and cook for 1 minute, stirring continuously. Gradually whisk in the milk and simmer until thickened. Remove from heat.
- Scramble Eggs: In a separate pan, melt butter and lightly scramble the eggs, seasoning with salt and pepper. Remove from heat while slightly undercooked.
- Combine Filling: Combine the reserved sausage mixture, tater tots, scrambled eggs, and half of both cheeses in a medium bowl.
- Assemble Enchiladas: Distribute about 1/2 cup of the filling across each tortilla, roll them up, and place seam side down in the baking dish.
- Add Gravy and Bake: Pour the sausage gravy over the enchiladas and sprinkle with the remaining cheese. Bake for 30-40 minutes until golden and bubbly.
Notes
- Variations: Substitute bacon or chorizo for the sausage, or use plant-based sausage for a vegetarian option. Add vegetables like bell peppers and spinach for extra flavor and nutrition.
- Serving Suggestions: Garnish with chopped green onions or fresh parsley before serving. Serve with a side of fresh fruit, hash browns, or a simple green salad.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: 450-500 kcal
- Sugar: 3-5g
- Sodium: 800-1000mg
- Fat: 25-30g
- Carbohydrates: 35-40g
- Fiber: 2-3g
- Protein: 22-25g