This recipe turned out so good! And I did end up recording a video of how it’s made. Yay! I was afraid that the sausage gravy would clash with the Enchilada Sauce, but they actually tasted really good together. Now I have breakfast for a few days! Served with Bacon Veggie Skillet Potatoes.
Sausage Gravy:
1 lb Breakfast Sausage
⅔ cup Flour
2 cups Milk
½ teaspoon Garlic Powder
¼ teaspoon Onion Powder
Salt and pepper to taste
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Eggs:
9 large Eggs; beaten
½ cup Bacon; cooked and chopped
½ cup Ham; cubed
1 cup Red Onions; chopped
1 cup Bell Peppers; chopped
1 cup Tomatoes; diced
2 Tablespoons Milk
1 teaspoon Rubbed Sage
1 teaspoon Garlic Powder
½ teaspoon Smoked Paprika
¼ teaspoon Ancho Chile Powder
Salt and Pepper to taste
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20 Corn Tortillas
1 cup Enchilada Sauce
1 cup Cheddar
½ cup Sour Cream
- In a large skillet over medium-high heat, brown the breakfast sausage. Once cooked through, sprinkle in the flour and stir until evenly coated. Whisk in the milk and seasonings and continue to stir until thickened. Scoop half of the gravy into a large baking dish. Cover the remainder and keep warm on low heat.
- Heat another large skillet over medium heat and drizzle with olive oil. In a large bowl, combine the scrambled egg ingredients and whisk thoroughly. Pour into the hot skillet and scramble until half set, but still slightly loose.
- Preheat oven to 375°F and wrap the tortillas in a damp paper towel. Wrap in foil and place in the over for 5 minutes or until soft and pliable. Remove from the oven and fill 2 stacked tortillas with the egg filling. Wrap loosely and place in the baking dish over the gravy. Repeat with the remaining tortillas and top with the enchilada sauce, sour cream and cheese. Cover and bake for 20 minutes or until the cheese is golden brown and bubbly.
- Drizzle the remaining gravy over top and serve.
- Enjoy!
Ash's In The Kitchen 
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