Southern Style Breakfast "Enchiladas"

***Watch the video HERE!***

Ingredients

-3 cups of shredded cheese (set one cup aside for topping)

-2 rolls of mild sausage

-O’Brian hash browns (20 oz bag)

-10 eggs

-2 cans Rotel tomatoes (drained)

-12 regular sized tortillas

-6 cups of homemade sausage gravy OR 3 cans of sausage gravy

-If making gravy you’ll need:

-2 rolls of mild sausage (in addition to the 2 rolls for the filling)

-1 1/2 cup all purpose flour

-1/2 gallon of milk

-2 tablespoons salt

-1 tablespoon pepper

Directions

1. ***If making sausage gravy start here. If using canned, skip to set 2.*** Cook sausage on medium high heat, crumbling as you cook. DO NOT DRAIN. Gradually stir flour into sausage & cook for 2 minutes while stirring. Add milk slowly while constantly stirring. Add salt and pepper. Keep cooking for 5 minutes until thickened. I have a post on it HERE if you’d like to watch it.
2. Brown sausage, crumbling as it cooks. Drain sausage.
3. Scramble eggs.
4. Combine sausage, 2 cups of cheese, hash browns, scrambled eggs, & Rotel tomatoes. Stir until combined.

5. Pour 2 cups of gravy onto the bottom of the pan.

6. Dip each tortilla into gravy, fill with filling, roll enchilada, & place seam side down into pan.

7. Pour gravy over enchiladas and sprinkle cheese over gravy.

8. Bake, uncovered, at 350º for 30 minutes.