Ingredients
Scale
- 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