The Ultimate Make-Ahead Breakfast Enchiladas with Sausage Gravy

BY Emily Parker December 8, 2025

There is perhaps no greater indulgence in Southern cuisine than a velvety, savory sausage gravy—it’s a foundation for comfort, typically reserved for fluffy, split biscuits. However, sometimes breakfast requires a dish that feels equally decadent but is ready to serve a crowd without standing over a stove all morning. This recipe for Breakfast Enchiladas with Sausage Gravy bridges that gap, transforming the humble gravy into a rich, creamy sauce blanketing tender flour tortillas packed with savory sausage, soft scrambled eggs, and a generous melting of cheese.

This is a true casserole experience—a weekend marvel that comes together with straightforward, honest ingredients. It’s hearty enough to anchor a holiday brunch spread but easy enough to assemble the night before, making for effortless baking when the sun comes up. It offers all the traditional appeal of a country breakfast baked into one satisfying dish.

Table of Contents

ASSEMBLY & INGREDIENTS

This recipe yields ten servings.

For the Sausage Gravy & Filling Components

One pound (450 grams) quality ground breakfast sausage (mild or hot, depending on preference)
Two tablespoons (thirty milliliters) unsalted butter
One third cup (forty grams) all-purpose flour
Three cups (720 milliliters) whole milk
One half teaspoon Kosher salt, divided
One half teaspoon black pepper, divided
One half cup (sixty grams) finely diced yellow onion
One teaspoon fresh sage, finely minced (optional, but recommended)

For the Enchilada Base

Ten large, fajita-size (eight-inch) flour tortillas
Twelve large eggs
Two cups (240 grams) shredded Monterey Jack cheese
One cup (120 grams) shredded sharp cheddar cheese
Two cups (300 grams) frozen, cooked Tater Tots (ensure they are thawed)

THE PREPARATION: A BLUEPRINT FOR SUCCESS

Following these steps in order ensures proper layering and consistency, minimizing the chance of a runny filling or a lumpy gravy.

Prepare the Sausage and Reserve: Brown the breakfast sausage in a large skillet, draining excess grease. Remove about one third of the cooked sausage and set aside.
Build the Gravy: Return the skillet to the heat, add butter to the remaining sausage drippings, then whisk in the flour to create a roux. Slowly introduce the milk, stirring constantly until the mixture thickens into a creamy gravy. Season and set aside.
Scramble the Eggs: Whisk the eggs with a pinch of salt and pepper. Cook them gently in a separate pan until they are soft and slightly underdone, removing them from the heat before they are completely firm.
Combine the Filling: In a large bowl, mix the reserved cooked sausage, the gently scrambled eggs, the thawed tater tots, the diced onion, sage, and half of the total cheese mixture.
Assemble the Enchiladas: Divide the filling mixture evenly among the ten tortillas. Roll each one tightly and arrange them seam-side down in a lightly greased nine-by-thirteen inch casserole dish.
Sauce and Bake: Pour the prepared sausage gravy evenly over the rolled tortillas. Sprinkle the remaining shredded cheese over the top of the casserole.
Final Bake: Preheat the oven to three hundred seventy-five Fahrenheit. Cover and bake until the gravy is bubbling and the cheese is completely melted and lightly browned.

DEEP DIVE INTO THE METHOD

Achieving excellence in this dish is all about timing and texture. We’re aiming for a cohesive, creamy casserole, not a sloppy mess. Here is how to execute each stage with precision.

Crafting the Southern Gravy Base

The gravy is the heart of this dish. Start by browning the sausage. If you are using a very lean sausage, you may need to add a tablespoon of bacon grease or extra butter to the skillet after removing the reserved sausage for the filling, ensuring you have enough fat to create a proper roux. The roux—the paste of fat and flour—must cook for at least one full minute after adding the flour, stirring constantly. This step is crucial for eliminating the raw, pasty taste of flour. Once the raw smell dissipates and the roux takes on a pale, sandy color, you can gradually whisk in the cold milk. Gradual addition is key to preventing lumps. The gravy should simmer gently until it coats the back of a spoon thickly, indicating it is ready to be poured. Do not let it boil vigorously, as this can cause the milk to separate.

Perfecting the Scramble

The eggs in the filling should be soft and custardy, not dry or rubbery. Since they will continue to cook inside the oven for thirty minutes, they must be slightly underdone before assembly. Use low to medium-low heat and constantly fold the eggs as they set, aiming for large, moist curds. Remove them from the pan while there is still a slight sheen of raw liquid visible. Overcooked, dry eggs will absorb moisture from the gravy during the bake, resulting in a tougher texture and a drier final dish.

Rolling and Layering

The ratio of filling to tortilla is vital for keeping the enchiladas neat. Roughly one half cup of filling per fajita-sized tortilla is the sweet spot. Place the filling slightly off-center toward one edge, fold the shorter sides in, and then roll it up tightly. This is structurally much more sound than filling down the middle. Once rolled, they should be placed snugly against one another in the baking dish. A tighter arrangement helps them hold their shape as the casserole heats and bubbles, preventing them from unraveling in the sauce.

The Baking Finish

The target temperature for this bake is three hundred seventy-five Fahrenheit. The total time in the oven is typically thirty to forty minutes. We are looking for three cues: the gravy around the edges is actively bubbling, the internal temperature of the casserole reaches one hundred sixty-five Fahrenheit, and the top layer of cheese is melted and golden brown, with a few slightly crisped edges. If the cheese begins to brown too quickly before the center is fully heated, cover the dish loosely with foil for the remainder of the bake time. Always allow the finished casserole to rest for ten minutes after removing it from the oven before slicing and serving; this allows the liquids to settle and makes clean serving far easier.

MASTERING THE CASSEROLE: EXPERT INSIGHTS

These nuanced suggestions move your preparation from a simple home meal to expert-level fare.

Roast the Tots First: Although the recipe calls for thawed tots, if you take the time to toss them with a tablespoon of oil and roast them until crispy before mixing them into the filling, you will introduce a crucial textural element that won’t turn to mush when baked. A slight crisp is much preferred.
Bloom Your Spices: When sautéing the onion, add a pinch of smoked paprika or a dash of cayenne to the pan along with the diced onion for the final minute of cooking. This “blooming” in the fat enhances the flavor depth before mixing it into the filling, adding complexity beyond just simple salt and pepper.
Adjusting Gravy Viscosity: If you find your gravy is too thick after simmering, use a half cup of reserved hot liquid (like low-sodium chicken stock or extra milk) to thin it slowly until it reaches a thick cream consistency. Conversely, if it is too thin, mix a teaspoon of cornstarch with a tablespoon of cold water, whisk it into the simmering gravy, and let it cook for one minute to thicken instantly.
Embrace the Make-Ahead Nature: This dish is perhaps better the second day. To prepare ahead of time, assemble the entire casserole, including the gravy pour and cheese topping, then cover it tightly and refrigerate it for up to eighteen hours. When ready to bake the next morning, remove it from the refrigerator while the oven preheats, and add ten to fifteen minutes to the total baking time to ensure it heats thoroughly from the center.
Selecting the Right Tortilla: Avoid extra-large burrito-style tortillas, which lead to too many layers of dough and a heavy texture. The eight-inch fajita size is ideal. Using corn tortillas is an option for gluten-free diets, but they must be briefly fried or steamed to prevent them from tearing upon rolling.
Elevate the Cheese Blend: While Monterey Jack and sharp cheddar offer a great melt and flavor profile, consider substituting a portion of the cheddar with Pepper Jack cheese for a mild, spicy kick, or using a mix of Colby and Monterey for an exceptionally smooth, creamy melt over your Breakfast Enchiladas with Sausage Gravy.

REGIONAL TWISTS AND CREATIVE SWAPS

This recipe is flexible and welcomes modifications to suit different tastes and dietary needs. Here are a few ways to introduce variation.

The Tex-Mex Influence: Skip the traditional sausage gravy and use a thin, creamy queso sauce made with evaporated milk, mild diced chilies, and Monterey Jack cheese instead. Replace the tater tots with roasted breakfast potatoes diced small and add a can of drained, diced mild green chilies directly into the egg and sausage filling.
A Vegetarian Approach: Substitute the ground sausage with a package of vegetarian soy-based ground crumbles, or use a savory blend of sautéed cremini mushrooms and finely crumbled firm tofu seasoned with sage and fennel. For the gravy, use vegetable stock instead of milk for a lighter consistency, or create a classic cream gravy using only butter and flour, seasoning heavily with black pepper.
Spicy Heat Boost: For those who appreciate extra heat, mix in one half teaspoon of cayenne pepper into the gravy before pouring. Additionally, mince and sauté two ounces of pickled jalapeños or a serrano pepper with the onions for the filling mixture. Garnish the finished casserole with thin rings of fresh jalapeño and a drizzle of hot sauce before serving.
Use Different Meats: Swap out the bulk sausage for finely diced, pre-cooked ham steak or crispy, crumbled bacon. If using bacon, reserve a bit of the bacon fat to use instead of butter when making the roux for the gravy; this adds a phenomenal smoky depth.

COMPLEMENTARY SIDES AND SERVICE IDEAS

While these enchiladas are a complete meal on their own, a simple, balanced side can elevate the entire presentation.

A Bright Salad Element: The richness of the gravy is best counterbalanced by something crisp and acidic. A small bowl of fresh, cut-up fruit—think melon, grapes, and berries—is ideal. Alternatively, serve a simple mixed greens salad dressed lightly with a tart lemon vinaigrette and finely chopped red onion to cut through the heavy creaminess.
Something Sweet for Contrast: A side of light, warm cinnamon rolls or a slice of quick bread, like banana or zucchini bread, provides a sweet counterpoint that appeals to a wide range of brunch guests. The contrast between the savory main dish and the sweet side is a classic brunch pairing.
Sauce and Spice Bar: Although covered in gravy, setting out small bowls of optional toppings allows guests to customize their serving. Offer a chunky mild salsa, pickled red onions, a variety of your favorite hot sauces, or some fresh chopped cilantro and scallions.

YOUR BURNING QUESTIONS ANSWERED

Can I use corn tortillas instead of flour?

You absolutely can, but with a caveat. Corn tortillas are naturally gluten-free but are also less pliable and tend to split easily when rolled cold. To prevent tearing, quickly steam them or lightly pan-fry them in a small amount of oil for about twenty seconds per side just before filling them, which helps soften them for rolling.

How do I store and reheat leftovers?

Once cooled, cover the baking dish tightly with aluminum foil or plastic wrap and refrigerate for up to three days. For the best reheating experience, place individual portions on a plate and heat them gently in the microwave or reheat the entire covered casserole in a three hundred twenty-five Fahrenheit oven for about fifteen minutes, or until the center is hot.

Can I freeze the enchiladas for later use?

Yes, you can freeze them unbaked. Assemble the entire casserole, including the gravy and cheese topping, then wrap the dish tightly in two layers of plastic wrap and one layer of foil. It will keep for up to three months. Thaw the casserole overnight in the refrigerator before baking, and plan to add approximately twenty minutes to the total oven time.

What causes my sausage gravy to become gritty?

A gritty or grainy texture in the gravy is usually caused by two things: using too much heat while cooking or not properly whisking the roux and milk blend. Ensure the milk is added slowly while whisking continuously, and keep the heat moderate when simmering to prevent the fat and milk proteins from separating or scorching.

Is there a non-dairy option for the gravy?

For a successful dairy-free gravy, substitute the whole milk with a creamy, plain plant-based milk, such as full-fat oat milk or unsweetened soy milk, as these have higher fat and protein content than almond milk. You must also replace the butter with a vegan butter alternative or vegetable oil when making the roux, maintaining the one-to-one ratio of fat to flour.

NUTRITIONAL SNAPSHOT

Nutrient	Amount per Serving
Calories	580 kcal
Protein	29 g
Carbs	45 g
Fat	33 g
Fiber	3 g
Sugar	5 g
Sodium	850 mg

The Ultimate Make-Ahead Breakfast Enchiladas with Sausage Gravy

ASSEMBLY & INGREDIENTS

THE PREPARATION: A BLUEPRINT FOR SUCCESS