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Southern Breakfast Enchiladas with Sausage Gravy taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Sausage Gravy Breakfast Enchiladas and More Pressure Cooker Delights

This recipe brings together the rich flavors of breakfast enchiladas smothered in sausage gravy, perfect for a hearty start to the day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 500 kcal

Equipment

  • 1 Baking dish
  • 1 Skillet for sausage and vegetable
  • 1 Mixing bowl large

Ingredients
  

Main ingredients

  • 8 Flour tortillas 8 inches each
  • 10 Eggs large, with a splash of half & half
  • 2 ½ tablespoons Butter
  • 1 20 oz package Refrigerated diced potatoes mixed with onion
  • 1 Poblano pepper seeded and diced
  • 2 tablespoons Canola oil divided
  • 1 pound Ground sausage savory hit
  • 1 15 oz can Sausage gravy
  • 0.5 cup Half & half
  • 2 cups Sharp white cheddar shredded and divided
  • to taste Salt
  • to taste Pepper

Instructions
 

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Heat one tablespoon of canola oil in a skillet over medium heat. Cook diced poblano for about five minutes until soft.
  • Add ground sausage and brown it fully, then drain off extra fat.
  • Whisk eggs, half & half, salt, and pepper together. Stir in cooked sausage and potatoes.
  • Melt butter with remaining canola oil in a skillet over medium heat. Fry tortillas slightly.
  • Fill tortillas with egg and sausage mixture, roll up and place in baking dish seam side down.
  • Pour sausage gravy over tortillas and sprinkle with cheddar on top.
  • Bake for 25 to 30 minutes or until bubbly and hot.

Notes

Serve with zucchini soup for a perfect and hearty breakfast meal.