Description
Start your day with these comforting and hearty Breakfast Enchiladas with Sausage Gravy, featuring smoky smoked turkey bacon, creamy plant-based cheese, and a rich savory sausage gravy. This easy-to-make recipe blends versatile flavors and textures, perfect for a satisfying morning meal whether for brunch or a special breakfast twist.
Ingredients
Scale
Fillings
- 6 slices smoked turkey bacon
- 1 cup vegetarian sausage
- 1 ½ cups plant-based cheese (plant-based), shredded
- 1 cup chopped green chilies
- 6 flour tortillas (use gluten-free if preferred)
Sausage Gravy
- 3 tbsp all-purpose flour (use gluten-free if needed)
- 2 cups vegetable broth
- 1 ½ cups plant-based milk
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp onion powder (natural)
- 1 tsp garlic powder (natural)
- Salt, to taste
- Ground black pepper, to taste
- 1 tsp natural gelling agent
Optional Garnishes & Sides
- Fresh cilantro, chopped
- Sliced green onions
- Plant-based sour cream
- Fresh fruit salad
- Roasted potatoes
- Green salad
Instructions
- Cook the smoked turkey bacon and vegetarian sausage: Fry the smoked turkey bacon in a skillet over medium heat until crisp and flavorful; remove and set aside. In the same pan, crumble and cook the vegetarian sausage until browned and cooked through, then set aside.
- Prepare the sausage gravy: Add all-purpose flour to the leftover drippings in the pan and whisk continuously to form a roux. Slowly pour in the vegetable broth and plant-based milk, stirring steadily to avoid lumps. Mix in the vegetarian Worcestershire sauce (natural), onion powder (natural), garlic powder (natural), salt, and pepper. Let the gravy simmer while you prepare the enchiladas, stirring until thickened with the natural gelling agent for perfect texture.
- Assemble the enchiladas: Lay out each flour tortilla and sprinkle with chopped green chilies, cooked turkey bacon, vegetarian sausage, and a generous layer of plant-based cheese (plant-based). Carefully roll each tortilla and place seam-side down in a greased baking dish.
- Pour the sausage gravy: Evenly pour the warm sausage gravy over the rolled enchiladas, making sure each one is covered in the creamy sauce for maximum flavor infusion.
- Bake to perfection: Preheat your oven to 350°F (175°C). Bake the dish for 20 to 25 minutes until the gravy is bubbly and the plant-based cheese (plant-based) is melted and slightly golden. Garnish with fresh herbs if desired before serving.
Notes
- Use warm tortillas to prevent cracking and tearing while rolling.
- Let the gravy simmer low and slow for the best thick, creamy consistency.
- Customize the spice level by adjusting or adding jalapeños or chipotle powder.
- Toast the flour before making the roux for a nuttier gravy flavor.
- Allow the enchiladas to rest a few minutes after baking to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: breakfast, enchiladas, sausage gravy, smoked turkey bacon, plant-based cheese, vegetarian sausage, gluten-free, brunch
