Next, I whip up my egg mixture. In the same skillet (gotta love fewer dishes!), I whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until it’s all blended. Then, I pour the mixture into the skillet and scramble it over low heat. The key is to stir gently and keep those eggs soft and fluffy, just like my grandma taught me. Once the eggs are set but still creamy, I add the cooked sausage back in along with half of the cheddar cheese.
Now comes the fun part! I take one tortilla and spoon some of the sausage and egg mixture onto it, then sprinkle in a little more cheese for good measure. I roll it up tightly and place it seam-side down in a greased baking dish, repeating this until all the filling is used up. Once all the enchiladas are in the dish, I pour the warm sausage gravy generously over the top and sprinkle the remaining cheese all around. Into the oven it goes, covered with aluminum foil for the first 20 minutes, then uncovered for another 10. The anticipation builds as the aroma of cheesy, savory goodness fills my kitchen!
Just before serving, I take a moment to garnish the enchiladas with some fresh chopped chives or parsley, which adds a pop of color and a hint of freshness. When I pull the baking dish out of the oven, I’m greeted by bubbling gravy and melted cheese. I can’t wait to dig in!
Pro Tips for Best Results
One thing I’ve learned from testing this recipe multiple times is that fresh eggs make a difference in both flavor and texture. If possible, go for farm-fresh eggs! They always yield fluffier and richer scrambled eggs, and my taste buds thank me for it every time.
I also experimented with different types of sausage, and while I adore the traditional breakfast sausage, spicy sausage or chorizo really amps up the flavor profile. If you’re feeling adventurous, don’t hesitate to mix things up with some added heat!
Lastly, I’ve found that letting the filled tortillas sit for a few minutes before baking gives them a chance to soak up some of the gravy and makes for an even tastier end result. This little trick is my secret weapon for a dish that tastes like it’s been slow-cooked all morning!
Common Mistakes to Avoid
One common mistake I encountered in my early attempts was overcooking the scrambled eggs. You want them soft and just set, not dry and rubbery.Take my advice: take them off the heat when they still look a tad undercooked. They’ll continue cooking in the oven!
Another pitfall is using too much filling. I know it’s tempting to fill those tortillas to the brim, but too much filling will make them burst during baking, resulting in a messy dish. I always aim for about 1/4 cup of filling per tortilla to keep everything intact. (See the next page below to continue…)