Description
Hearty breakfast enchiladas filled with scrambled eggs, crumbled halal sausage, crispy hash browns, and cheese, topped with homemade sausage gravy for a comforting, satisfying meal.
Ingredients
6 large eggs
1 pound halal bulk sausage (crumbled)
2 cups shredded cheddar cheese
1 cup frozen hash browns
4 large flour tortillas
1/2 pound halal breakfast sausage (for gravy)
2 tablespoons all-purpose flour
2 cups whole milk
Salt, black pepper, garlic powder, onion powder (to taste)
2 tablespoons unsalted butter
Chopped fresh parsley (optional)
Instructions
Preheat oven to 375°F.
Cook crumbled halal sausage in skillet until browned; set aside.
Scramble eggs in another skillet with added hash browns and half the cheese.
Place 1/4 cup egg-hash brown mixture in each tortilla.
Top with remaining cheese.
Roll up tortillas and place seam-side down in baking dish.
Grease 2 tablespoons butter in saucepan over medium heat.
Cook halal sausage (gravy meat) until browned.
Stir in flour and cook 1-2 minutes.
Gradually add milk while whisking.
Simmer until thickened, seasoning with pepper and spices.
Pour gravy over enchiladas and bake 15-20 minutes until bubbly.
Notes
Use plant-based sausage for vegan option
Substitute oat milk for dairy-free version
Pre-assemble and freeze rolls for 30-minute grab-and-go meal
Sauté spinach can be added for extra greens
- Prep Time: 25
- Cook Time: 35
- Category: Trend Recipes
- Method: Baking/Simmering
- Cuisine: American