Southern Breakfast Enchiladas with Sausage Gravy
INGREDIENTS:
Enchiladas
01 6 large flour tortillas
02 1 tablespoon unsalted butter
03 6 large eggs
04 60 milliliters whole milk
05 Salt, to taste
06 Freshly ground black pepper, to taste
07 120 grams shredded cheddar cheese
08 60 grams shredded Monterey Jack cheese
09 120 grams cooked breakfast potatoes or hashbrowns (optional)
10 2 green onions, thinly sliced
Sausage Gravy
11 225 grams pork breakfast sausage (or turkey/chicken sausage for pork-free version)
12 2 tablespoons all-purpose flour
13 360 milliliters whole milk
14 Salt, to taste
15 Freshly ground black pepper, to taste
16 1/4 teaspoon garlic powder (optional)
DIRECTIONS:
Step 01
Heat a skillet over medium heat. Add sausage and cook, breaking it apart, until browned and fully cooked. Sprinkle flour over the sausage and stir until evenly coated. Cook for 1 minute, stirring frequently. Gradually add milk while continuously stirring to prevent lumps. Simmer for approximately 5 minutes or until thickened. Season with salt, black pepper, and garlic powder if using. Keep warm.
Step 02
Whisk eggs, 60 milliliters milk, salt, and pepper in a bowl. In a non-stick skillet over medium heat, melt butter. Pour in the egg mixture and cook, gently stirring, until eggs are just set. Remove from heat …
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