Description
Breakfast Enchiladas with Sausage Gravy feature smoky turkey bacon wrapped in soft flour tortillas and smothered in a creamy sausage gravy enriched with plant-based cheese. This comforting and hearty breakfast dish combines warm, savory flavors with a creamy texture, perfect for weekend brunch or any special morning occasion. Customizable and made with simple, plant-based ingredients, it offers a delicious and satisfying start to your day.
Ingredients
Scale
Enchiladas
- 6 flour tortillas (soft and pliable)
- 6 slices smoked turkey bacon (cooked until crispy and chopped)
- 1 cup plant-based cheese (shredded)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 2 green onions (sliced, for garnish)
Sausage Gravy
- 1 pound ground breakfast sausage
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 3 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
- 2 1/2 cups plant-based milk
- 2 teaspoons vegetarian Worcestershire sauce (natural)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon natural gelling agent (to thicken gravy)
Instructions
- Cook the Turkey Bacon and Sausage: Begin by frying the smoked turkey bacon in a large pan until crispy, then remove and set aside. In the same pan, cook the ground breakfast sausage with diced onions and minced garlic until browned and fragrant, stirring occasionally to ensure even cooking.
- Prepare the Sausage Gravy: Sprinkle the all-purpose flour over the cooked sausage mixture, stirring well to coat the meat and vegetables. Slowly whisk in the plant-based milk to create a creamy gravy base. Continue stirring and cooking until the mixture thickens to a smooth sauce. Season with vegetarian Worcestershire sauce (natural), smoked paprika, salt, and black pepper. Add the natural gelling agent as needed to achieve desired thickness.
- Assemble the Enchiladas: Lay out each flour tortilla and place chopped turkey bacon and a spoonful of the sausage gravy on each. Sprinkle shredded plant-based cheese over the filling, then roll each tortilla tightly and place seam-side down in a baking dish, arranging the enchiladas snugly side by side.
- Bake and Serve: Pour the remaining sausage gravy evenly over the enchiladas and top with extra plant-based cheese. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until bubbly and golden on top. Garnish with freshly chopped cilantro and sliced green onions before serving.
Notes
- Choose quality breakfast sausage for a flavorful gravy base.
- Do not overfill tortillas to prevent tearing and ease rolling.
- Use sturdy flour tortillas that hold well during baking.
- Allow assembled enchiladas to rest a few minutes before baking to meld flavors.
- Monitor baking time to melt plant-based cheese perfectly without drying.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: breakfast, enchiladas, sausage gravy, plant-based cheese, turkey bacon, comfort food, brunch, savory, creamy sauce
