Ingredients
For the Enchiladas
- 6 large flour tortillas
- 1 tablespoon butter
- 6 eggs, lightly scrambled
- 1 pound breakfast sausage
- 1 cup frozen hash browns or tater tots
- 1½ cups shredded sharp cheddar
- Salt and pepper, as needed
For the Creamy Sausage Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ pound ground sausage
- Salt + freshly cracked black pepper
Instructions
Start by cooking the sausage in a medium skillet until it’s browned and crumbly; drain off any extra grease and set it aside.
In another pan, melt the butter and softly scramble the eggs, seasoning them with salt and pepper as they cook.
Prepare the hash browns or tater tots following the package instructions.
Combine the sausage, scrambled eggs, cooked potatoes, and cheddar in a large bowl and mix until everything is evenly blended.
Lay out the tortillas and divide the filling among them.
Roll each one snugly and arrange them seam-side down in a greased baking dish so they stay tucked together.
Melt the butter in a saucepan, then sprinkle in the flour and whisk until you form a smooth, pale roux.
Gradually pour in the milk while whisking nonstop so it stays silky and lump-free.
Stir in the cooked sausage, add salt and pepper to taste, and let the gravy bubble gently until it thickens.
Pour the warm sausage gravy over the rolled tortillas, making sure everything gets coated.
Bake the dish at 350°F (175°C) for about 20–25 minutes, or until everything is hot and lightly bubbling.
Finish with chopped chives or parsley and serve while cozy and warm.