Southern breakfast enchiladas makes every moment feel lush.
There are some dishes that just feel like a warm hug, a sweet memory, or the promise of a perfect day. For me, the aroma of sizzling sausage and simmering gravy instantly transports me back to those cherished Sunday mornings at my grandma’s house. Those were days filled with laughter, lively chatter, and a table laden with food that spoke volumes of love.
While my grandma’s spread often featured biscuits and gravy, I’ve found a modern twist that captures that same comforting spirit, but with an exciting new dimension. It’s a dish that takes the familiar flavors we adore and rolls them into something truly special: these incredible southern breakfast enchiladas. Each bite is a delightful journey back to those cozy, flavor-filled moments.
This recipe isn’t just about food; it’s about creating new traditions and making every gathering feel like a celebration. It’s about bringing that quintessential Southern comfort to your table in a way that’s both familiar and wonderfully unexpected. When you taste the rich gravy mingling with the savory eggs and cheese, you’ll understand exactly what I mean.
It’s truly a labor of love that pays off in spades, transforming simple ingredients into a brunch masterpiece. And if you’re looking for another fantastic turkey-centric meal that’s sure to be a hit, you absolutely must check out these Cheesy Turkey Sticks. They’re a perfect snack or appetizer for any occasion!
Why you’ll love this Southern Breakfast Enchiladas with Turkey Sausage Gravy
- **Unforgettable Flavor:** These southern breakfast enchiladas deliver a symphony of tastes, from the savory turkey sausage and fluffy eggs to the creamy gravy and melted cheddar. It’s comfort food at its absolute finest.
- **Perfect for Gatherings:** Designed to serve six, this dish is an ideal centerpiece for family brunches, holiday breakfasts, or any time you want to impress your guests with a hearty and unique meal.
- **Customizable & Versatile:** Easily adapt the flavors to your liking by adjusting the spice level or adding your favorite vegetables to the egg mixture. It’s a recipe that invites creativity.
- **Make-Ahead Friendly:** Save time on busy mornings by preparing components the day before, making your brunch service smooth and stress-free.
- **Elevated Comfort:** It takes the beloved concept of breakfast and transforms it into a sophisticated yet approachable dish that’s guaranteed to leave everyone feeling satisfied and cherished.
- **Hearty and Satisfying:** Each serving is packed with protein and rich flavors, ensuring that everyone starts their day feeling full, happy, and energized.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey breakfast sausage, casings removed if links
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 10 large eggs
- 1/4 cup milk or cream
- Salt and freshly ground black pepper to taste
- 10 (8-inch) flour tortillas
- 2 cups shredded cheddar cheese, divided
- 1 pound ground turkey breakfast sausage (for gravy), casings removed if links
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup chopped fresh cilantro (for garnish, optional)
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a large skillet over medium-high heat, cook the first pound of ground turkey breakfast sausage, breaking it up with a spoon, until it’s nicely browned. Drain any excess fat, then add the chopped yellow onion and green bell pepper to the skillet and cook until they soften, which should take about 5-7 minutes. Once cooked, remove the mixture from the heat and transfer it to a bowl, ready for the next step.
Step 2
In a separate large bowl, whisk together the eggs, milk or cream, salt, and pepper until everything is well combined and slightly frothy. Heat the same skillet you just used (there’s no need to clean it; those residual flavors are a bonus!) over medium heat. Pour in the egg mixture and gently scramble until the eggs are just set but still wonderfully soft. Carefully stir the cooked turkey sausage and vegetable mixture into the scrambled eggs, ensuring everything is evenly distributed.
Step 3
Lay a flour tortilla flat on your work surface. Spoon about 1/2 cup of the flavorful egg and sausage mixture down the center of the tortilla. Generously sprinkle about 1-2 tablespoons of shredded cheddar cheese over the filling. Tightly roll the tortilla and carefully place it seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas and filling until your dish is completely full, creating a beautiful array of enchiladas.
Step 4
Now, for the star of the show: the gravy! In the same skillet (again, no need to clean; those leftover bits add incredible depth), cook the second pound of ground turkey breakfast sausage over medium heat, breaking it up with a spoon until it’s browned. Drain any excess fat, but make sure to leave about 2 tablespoons of rendered fat in the pan. Sprinkle the all-purpose flour over the cooked sausage and stir constantly for 1-2 minutes until a light roux forms, creating the base for your rich gravy.
Step 5
Gradually whisk in the whole milk, a little at a time, making sure to whisk vigorously to prevent any lumps from forming. Bring the gravy to a gentle simmer, stirring frequently, until it thickens to your desired creamy consistency. Stir in the garlic powder, onion powder, and cayenne pepper (if you’re using it), along with salt and black pepper to taste. The gravy should be wonderfully rich, exceptionally creamy, and perfectly seasoned to complement your enchiladas.
Step 6
Carefully pour the hot, luscious turkey sausage gravy evenly over the rolled enchiladas in the baking dish, ensuring every single enchilada is thoroughly coated in its savory goodness. Sprinkle the remaining shredded cheddar cheese generously over the top of the gravy. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and beautifully golden, and the enchiladas are thoroughly heated through.
Step 7
If you desire, garnish your magnificent dish with a sprinkle of fresh chopped cilantro for a pop of color and freshness. Let the enchiladas stand for a few minutes before serving to allow the gravy to set slightly and the flavors to meld beautifully. These Southern Breakfast Enchiladas with Turkey Sausage Gravy are truly best served warm, straight from the oven, for an unforgettable experience.
Variations, pairings, and serving ideas
Variations
Don’t be afraid to experiment with the cheese! While cheddar is a classic, a blend of Monterey Jack and Colby offers a creamier melt and a slightly different flavor profile. For an even more indulgent twist, consider adding a sprinkle of smoked gouda or pepper jack for a subtle smoky kick to your southern breakfast enchiladas.
Spice enthusiasts can elevate the heat by adding a pinch of red pepper flakes directly into the egg mixture. You could also stir in a dash of your favorite hot sauce, or even a finely minced jalapeño, to the gravy for a fiery depth that truly awakens the palate. Adjust the amount to suit your personal preference.
Consider boosting the vegetable content by incorporating other finely diced veggies into the egg and sausage mixture. Sautéed mushrooms, fresh spinach (wilted down), or even diced zucchini would add extra nutrients and texture. Just make sure to cook them down well so they don’t release too much moisture.
Pairings
These hearty southern breakfast enchiladas truly shine when paired with lighter, brighter sides that offer a refreshing contrast. A simple fruit salad, featuring seasonal berries, melon, and grapes, provides a sweet and palate-cleansing counterpoint to the rich gravy. It’s a perfect balance.
For beverages, consider serving freshly squeezed orange juice or a light mimosa for a classic brunch feel. Coffee, of course, is a must for any breakfast spread, but don’t forget iced tea—sweet or unsweet—to complete that authentic Southern experience. A spicy Bloody Mary would also be a fantastic choice.
If you’re hosting a larger brunch, consider adding a side of crispy hash browns or roasted breakfast potatoes to round out the meal. The different textures and flavors will complement the enchiladas beautifully, offering something for every guest. For another delightful Southern-inspired side, take a look at this Southern Cornbread Casserole recipe on Cook Reel.
Serving ideas
Presentation can really elevate the dining experience, even for comfort food. Serve individual enchiladas with a generous spoon of extra gravy over the top, allowing it to pool invitingly on the plate. A vibrant sprinkle of fresh cilantro not only adds color but also a burst of fresh flavor.
For a family-style meal, bring the entire baking dish directly to the table, hot from the oven. This creates a warm and inviting atmosphere, encouraging everyone to dig in and enjoy the communal joy of sharing a delicious meal. Make sure to have a sturdy spatula on hand for serving.
Consider offering a small bowl of optional toppings alongside the dish, such as extra chopped cilantro, a dash of your favorite hot sauce, or a sprinkle of crumbled cooked turkey turkey turkey bacon. These additions allow guests to customize their southern breakfast enchiladas to their exact liking.
Storage and make-ahead tips
Storage
Any leftover Southern Breakfast Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the container is sealed well to maintain freshness and prevent the enchiladas from drying out. This dish reheats remarkably well.
When reheating, you can gently warm individual portions in the microwave until heated through, usually 2-3 minutes. For a crispier finish, or to reheat a larger portion, place them in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until bubbly and warm. Loosely cover with foil to prevent drying.
Freezing the assembled but unbaked enchiladas (without the gravy) is also an option for longer storage. Wrap the dish tightly in plastic wrap and then foil. The gravy can be frozen separately. Thaw overnight in the fridge before baking, adding extra time as needed.
Make-ahead
One of the best features of these southern breakfast enchiladas is how well they lend themselves to make-ahead preparation. You can fully assemble the enchiladas, including the egg and sausage filling and cheese, the day before you plan to bake them. Just cover the baking dish tightly and refrigerate.
The turkey sausage gravy can also be prepared separately a day in advance. Store it in an airtight container in the fridge. Before serving, gently reheat the gravy on the stovetop over low heat, stirring frequently, adding a splash of milk if it becomes too thick. This ensures a smooth, creamy texture.
When you’re ready to bake, pour the gently reheated gravy over the cold, assembled enchiladas in the baking dish. Sprinkle with the remaining cheese and bake as directed, but be sure to add an extra 10-15 minutes to the baking time to ensure everything heats through completely. This strategy makes entertaining a breeze!
Common mistakes when making Southern Breakfast Enchiladas with Turkey Sausage Gravy
- **Overcooking the Eggs:** Scrambled eggs should be just set and still soft. Overcooked eggs will become rubbery and dry inside the enchiladas, detracting from the overall texture.
- **Lumpy Gravy:** Not whisking the flour thoroughly into the fat, or adding the milk too quickly, can result in a lumpy gravy. Gradually whisking in cold milk ensures a smooth, creamy consistency.
- **Not Seasoning Enough:** Gravy especially needs robust seasoning. Don’t be shy with salt, pepper, and the specified spices; taste and adjust as you go to ensure maximum flavor.
- **Dry Enchiladas:** Forgetting to cover the dish loosely with foil during the initial baking phase (if reheating from cold or if it seems to be drying out) can lead to dry tortillas. The gravy helps keep them moist, but an extra cover can’t hurt.
- **Skipping the Preheating:** Baking in a properly preheated oven ensures even cooking and helps the cheese melt beautifully and bubble to perfection. Don’t rush this crucial step.
Final notes
These Southern Breakfast Enchiladas with Turkey Sausage Gravy are more than just a recipe; they are an invitation to slow down and savor the moments that matter. The rich, creamy gravy combined with the savory filling creates an experience that truly feels like a warm embrace. It’s a dish designed to bring joy and comfort to your table.
Whether you’re hosting a festive brunch or simply treating your family to a special weekend meal, this recipe is guaranteed to be a hit. The convenience of being able to prepare components ahead of time means less stress on the day itself, allowing you to enjoy the company as much as the food.
So, gather your ingredients, put on some good music, and get ready to create something truly delicious and memorable. These enchiladas are a testament to the fact that elevated comfort food is always within reach, and they’re sure to become a beloved staple in your culinary repertoire. Enjoy every single delightful bite!
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Southern Breakfast Enchiladas with Turkey Sausage Gravy
Imagine a cozy Southern morning wrapped in a dish! These irresistible breakfast enchiladas combine fluffy scrambled eggs, savory turkey breakfast sausage, and melted cheese, all rolled in warm tortillas and generously smothered in a rich, creamy homemade turkey sausage gravy. It’s comfort food elevated to brunch perfection, guaranteed to make any gathering feel special and utterly delicious.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey breakfast sausage, casings removed if links
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 10 large eggs
- 1/4 cup milk or cream
- Salt and freshly ground black pepper to taste
- 10 (8-inch) flour tortillas
- 2 cups shredded cheddar cheese, divided
- 1 pound ground turkey breakfast sausage (for gravy), casings removed if links
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup chopped fresh cilantro (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large skillet over medium-high heat, cook the first pound of ground turkey breakfast sausage, breaking it up with a spoon, until browned. Drain any excess fat. Add chopped yellow onion and green bell pepper to the skillet and cook until softened, about 5-7 minutes. Remove from heat and transfer to a bowl.
- In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined. Heat the same skillet (no need to clean) over medium heat. Pour in the egg mixture and scramble until just set but still soft. Stir the cooked turkey sausage and vegetable mixture into the scrambled eggs.
- Lay a flour tortilla flat. Spoon about 1/2 cup of the egg and sausage mixture down the center. Sprinkle with about 1-2 tablespoons of shredded cheddar cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling until the dish is full.
- In the same skillet (again, no need to clean; residual turkey sausage bits add flavor), cook the second pound of ground turkey breakfast sausage over medium heat, breaking it up, until browned. Drain any excess fat, leaving about 2 tablespoons of rendered fat in the pan. Sprinkle the flour over the cooked sausage and stir constantly for 1-2 minutes until a light roux forms.
- Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Bring the gravy to a simmer, stirring frequently, until it thickens to your desired consistency. Stir in garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper to taste. The gravy should be rich, creamy, and well-seasoned.
- Pour the hot turkey sausage gravy evenly over the rolled enchiladas in the baking dish, ensuring they are well coated. Sprinkle the remaining shredded cheddar cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish with fresh cilantro, if desired. Let stand for a few minutes before serving to allow the gravy to set slightly. These Southern Breakfast Enchiladas with Turkey Sausage Gravy are best served warm, straight from the oven.
Notes
Make Ahead: You can assemble the enchiladas and make the gravy separately the day before. Store covered in the fridge. Reheat gravy gently on the stove, then pour over cold enchiladas and bake as directed, adding an extra 10-15 minutes to baking time.
Spice it Up: Add a pinch of red pepper flakes to the egg mixture or the gravy for an extra kick.
Vegetable Variations: Feel free to add other finely diced vegetables to the egg mixture, like mushrooms or spinach.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada with gravy
- Calories: 550
- Sugar: 8g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 250mg