Country-Style Breakfast Enchiladas

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  • 12 large eggs
  • 1/3 cup whole milk
  • 1/2 teaspoon salt
  • Pinch black pepper
  • 1 tablespoon olive oil
  • 1 red pepper (seeded and diced)
  • 1 cup diced sweet onion

Hash Browns

  • 2 tablespoons
  • 4 cups frozen shredded hash browns

Sausage Gravy

  • 1/2 pound pork sausage roll
  • 1/4 cup all-purpose flour
  • 2 1/23 cups whole milk
  • Salt and pepper to taste


  • 8 8-inch flour tortillas
  • 2 cups shredded colby jack cheese (divided)
  • 1/2 cup chopped green onion (optional)


  1. Preheat oven to 350 degrees.
  2. Spray a 9×13 baking dish with cooking spray and set aside.

Prepare Eggs

  1. In a large bowl whisk together eggs, milk, salt and pepper until blended.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add peppers and onions and cook until slightly tender, about 5-7 minutes.
  4. Pour in egg mixture and cook, stirring occasionally until eggs are cooked and scrambled. Remove eggs from skillet into a clean bowl or plate and set aside.

Prepare Hashbrowns

  1. Heat 2 tablespoons olive oil in same skillet over medium-hight heat.
  2. Add hash browns, spread evenly in skillet and cover.
  3. Cook for about 5-6 minutes then flip hash browns and cook for an additional 5-6 minutes until golden brown.
  4. Remove from skillet and set aside.

Prepare Sausage Gravy

  1. While hash browns are cooking cook sausage in another large skillet over medium-heat until cooked through.
  2. Gradually stir in flour adding about 1 tablespoon at a time until its all absorbed.
  3. Gradually stir in milk about 1/4 cup at a time until sauce thickens before adding more.
  4. Once about a cup of milk has been added add in 1 1/2 cups of milk.
  5. Continue to stir mixture occasionally until sauce thickens, about 10 minutes. If sauce is too thick continue to add in 1/4 cup of milk at a time. You don’t want sauce too thick to pour over enchiladas but you don’t want it watery. You want the sauce to be creamy. Usually about 2 1/2-2 3/4 cup total milk will be enough.
  6. Once sauce is done, remove from heat and prepare to assemble enchiladas.

Prepare Enchiladas

  1. Line up 8 enchiladas and divide egg mixture evenly on top of each tortilla.
  2. Reserve one cup of cheese and sprinkle some of the cheese and then some of the hash browns on top of eggs.
  3. Tightly roll up and place seam side down in prepared baking dish.
  4. TIP It’s best to place the egg mixture a little off center closer to the edge so when you begin to roll you instantly roll the mixture. Also make sure you spread the mixture in a roll evenly so the mixture is distributed evenly in each enchilada.
  5. Pour prepared sausage gravy sauce on top and sprinkle with remaining cheese.
  6. Bake on the center rack for 20-30 minutes until cheese is melted and sauce is hot and bubbly.
  7. Sprinkle green onion on top before serving.


Enchiladas can be prepared ahead of time. Just make enchiladas as directed but don’t add sauce. Cover and refrigerate and store sauce separately.
The next day warm sauce up and then pour over enchiladas.
Bake uncovered at 350 degrees for 30-40 minutes until cheese is melted and sauce is hot and bubbly.