Description
A comforting breakfast enchilada filled with fluffy scrambled eggs, crispy hash browns, and cheesy goodness, topped with creamy gravy.
Ingredients
Scale
- 6 large eggs (scrambled)
- 1 pound of sausage (crumbled; plant-based option available)
- 2 cups cheese (shredded; dairy alternatives are fine)
- 1 cup hash browns (or roasted potatoes)
- 4 tortillas (corn, flour, or gluten-free)
- ½ pound of sausage (for creamy gravy; plant-based if desired)
- 2 tablespoons flour
- 2 cups milk (plant-based for vegan option)
- Seasonings to taste (salt, pepper, spices)
Instructions
- Scramble the eggs in a large skillet over medium heat until fluffy. Set aside.
- In the same skillet, cook the crumbled sausage until golden, then mix in hash browns until crispy.
- Fold the scrambled eggs into the sausage and hash browns and mix well.
- For the gravy, brown the sausage in the same pan, stir in flour, then gradually whisk in milk until smooth and thickened. Season with salt and pepper.
- Preheat oven to 350°F (175°C). In a baking dish, spread a little gravy on the bottom.
- Fill each tortilla with the egg mixture, roll them up, and place seam-side down in the dish. Pour remaining gravy over the top and sprinkle with cheese.
- Bake for 20-25 minutes, until bubbly and golden.
Notes
Feel free to personalize the recipe by adding veggies or different types of cheese. Leftovers can be stored in the fridge for up to 3 days or frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 260mg
Keywords: breakfast, enchiladas, comfort food, easy recipe, family-friendly