Description
Layered eggs, hash browns, and plant-based sausage drenched in savory gravy create a hearty, no-fuss Mexican-inspired breakfast. Perfect for busy mornings or cozy family meals.
Ingredients
6 eggs, scrambled
1 pound crumbled sausage (plant-based alternative)
2 cups shredded cheese (dairy-free cheddar alternative)
1 cup thawed hash browns (or roasted red potatoes)
4 tortillas (gluten-free corn option)
2 cups milk (oat or almond milk for vegan)
1 cup flour (all-purpose or substitute per dietary needs)
Instructions
Scramble eggs in a skillet over medium heat for 5 minutes until curds form.
Add cooked sausage, cheese, and hash browns to skillet. Mix until cheese melts.
Spoon filling onto each tortilla and roll up tightly. Place seam-side down in a baking dish.
Preheat oven to 350°F. Let dish sit while making gravy.
Brown sausage in a saucepan, stir in flour, then gradually whisk in milk until thickened.
Pour gravy over enchiladas, cover with foil, and bake for 25 minutes.
Uncover and bake 10 more minutes until golden.
Let rest 5 minutes before serving with garnishes.
Notes
Use non-stick skillet for easy egg release
Let filling sit 10 minutes to thicken before rolling
Flatten tortillas gently for easier rolling
Stir gravy constantly when adding milk to avoid lumps
Brush tortilla edges with water to seal rolls
- Prep Time: 20
- Cook Time: 45
- Category: trends
- Method: Baking/Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 enchilada with gravy
- Calories: 500
- Sugar: 4g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg