Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C) and lightly oil a small baking dish.
- In a skillet over medium heat, cook the crumbled sausage until browned and cooked through. Use a slotted spoon to transfer it to a bowl, draining any excess fat.
- In the same skillet, add the hash browns and cook until golden and crisp.
- Whisk the eggs with a pinch of salt and pepper. In a clean nonstick skillet over medium-low heat, pour the eggs and scramble gently until just set. Remove from heat.
Making the Gravy
- Return a skillet to medium heat and brown the sausage for the gravy. Sprinkle in the flour and cook for 30–60 seconds.
- Gradually whisk in the milk until smooth and let simmer until thickened. Season with salt, pepper, and smoked paprika.
Assembly
- Warm the tortillas briefly to prevent cracking. Divvy the scrambled eggs, sausage, hash browns, and half of the shredded cheese among the tortillas.
- Roll each tightly and place seam-side down in the baking dish.
- Pour the sausage gravy evenly over the enchiladas, sprinkle with remaining cheese, and bake for 15–20 minutes until bubbly.
- Let rest for 5 minutes before serving.
Nutrition
Notes
Keep eggs slightly underdone to stay moist in the oven. Use plant-based sausage and dairy-free cheese for adaptations. Pair with acidic sides to balance the richness.