Southern Breakfast Enchiladas
INGREDIENTS
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Eggs
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3 tablespoons butter
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8-10 large whole eggs
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1 teaspoon salt
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1 1/2 teaspoon coarse black pepper
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Hash Browns
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2-3 tablespoons vegetable oil
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16 oz. frozen shredded hash browns
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1 teaspoon salt
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1 1/2 teaspoon coarse black pepper
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Sausage Gravy
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3 tablespoons avocado oil
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1 lb. hot ground pork sausage
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1 medium onion, chopped
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3 tablespoons all purpose flour
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3-4 cups whole milk
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1 teaspoon salt
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1 1/2 teaspoons coarse black pepper
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Enchiladas
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12 fajita flour tortillas
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2-2 1/2 cups sharp white cheddar cheese
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NOTES:
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The enchiladas can be made ahead the night before and refrigerate until cooked the next morning. I cook the sausage and make the enchiladas with half and refrigerate the other half for the creamy gravy the next morning.
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Mild sausage may be substituted for the hot sausage.
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Mild cheddar cheese may be substituted for the Sharp White Cheddar Cheese, but not as tasty.
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