This Southern-style breakfast enchilada dish brings together savory beef, soft corn tortillas, melted cheese, and a creamy beef-mushroom gravy. It smells like a warm kitchen on a cool morning. The beef is seasoned with garlic and chili, the eggs add a tender texture, and the baked cheese creates a bubbly, golden top. It’s comforting, filling, and easy to share at a family brunch.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 790 kcal
- Protein: 46 g
- Carbohydrates: 29 g
- Fat: 50 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 1,100 mg
Why Make This Southern Breakfast Enchiladas with Beef Gravy
This recipe turns breakfast into a hearty, crowd-pleasing meal. It blends familiar southern flavors—rich beef, warm spices, creamy mushroom gravy—and makes them portable in tortillas. You get a contrast of textures: tender scrambled egg, meaty filling, soft tortillas, and melted cheese. It’s great for a weekend brunch, a make-ahead breakfast, or feeding a hungry family. The dish warms the kitchen with savory aromas and looks inviting with bubbling cheese and bright green garnish.
How to Make Southern Breakfast Enchiladas with Beef Gravy
This recipe is straightforward and forgiving. Brown the beef, season, lightly fry tortillas so they roll without cracking, add a little egg for richness, and bake everything under a creamy gravy and cheese until bubbly. Follow the steps below for a smooth, tasty result.
Ingredients:
- 8 corn tortillas
- 1 lb ground beef
- 1 small onion, chopped
- 2 cups shredded cheese (cheddar or mozzarella)
- 4 eggs
- 1 cup beef broth
- 1 can cream of mushroom soup
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt and pepper to taste
- Green onions or cilantro for garnish
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Crack the eggs into a bowl and whisk briefly until blended; set aside. Chop the onion and measure out spices and cheese. Lightly grease a baking dish so the enchiladas don’t stick.
Step 2: Mixing
In a small bowl, stir together the beef broth and the can of cream of mushroom soup until smooth. This will form the gravy you pour over the enchiladas. Taste and adjust salt and pepper as needed.
Step 3: Cooking
In a skillet over medium heat, cook the ground beef with the chopped onion until the beef browns and the onion softens, about 7–10 minutes. Drain any excess fat. Stir in the garlic powder, chili powder, salt, and pepper. In another skillet, add a thin film of oil or cooking spray and lightly fry each corn tortilla for 15–30 seconds per side until pliable and warmed. This softens them so they roll without tearing. Fill each warmed tortilla with a spoonful of the beef mixture, a sprinkle of shredded cheese, and a little of the whisked egg (about a tablespoon) for extra creaminess. Roll each tortilla and place seam-side down in the greased baking dish.
Step 4: Finishing
Pour the beef-broth and cream-of-mushroom mixture evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top. Bake in the preheated oven for 20–25 minutes until the cheese is melted and bubbly and the gravy is hot. Remove and let rest for 5 minutes. Garnish with sliced green onions or chopped cilantro before serving.
How to Serve Southern Breakfast Enchiladas with Beef Gravy
Serve warm from the oven. Plate 2 enchiladas per person for a main breakfast portion. Add sides like crispy breakfast potatoes, a simple green salad, or fresh fruit to balance the richness. Offer hot sauce, salsa, or sour cream on the side. The melted cheese and gravy pair well with cold, crisp vegetables or a bright citrusy drink to cut the richness.
How to Store Southern Breakfast Enchiladas with Beef Gravy
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or in a microwave until heated through.
- Freezer: Freeze assembled and baked enchiladas (cool completely first) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 20–30 minutes until hot in the center.
- Tip: If freezing before baking, wrap tightly and add a few extra minutes to baking time when cooking from thawed.
Expert Tips for Perfect Southern Breakfast Enchiladas with Beef Gravy
- Use medium heat when browning beef to get a nice color without drying it out. Browning adds depth of flavor.
- Lightly warming or frying corn tortillas prevents cracking when rolling. Don’t over-fry; just soften.
- Drain excess fat from the beef but leave a little for flavor. If your beef is very lean, add a teaspoon of oil for richness.
- Taste the gravy before pouring; canned soup and broth can be salty. Adjust seasonings accordingly.
- Let the finished dish rest 5 minutes before serving. The gravy sets slightly and the filling firms for cleaner portions.
- For creamier texture, fold a little sour cream into the beef-soup mixture before pouring.
- To save time, cook the beef the night before and assemble in the morning.
Delicious Variations
- Sausage Gravy Swap: Replace or mix ground beef with breakfast sausage for a classic Southern twist.
- Veggie-Friendly: Use black beans, sautéed bell peppers, and mushrooms instead of meat. Add extra seasoning for depth.
- Green Chile Boost: Mix chopped canned green chiles into the filling for bright heat and tang.
- Cheesy Twist: Top with a Mexican cheese blend or pepper jack to add smoky or spicy notes.
- Breakfast Casserole Version: Chop tortillas and mix all ingredients in a baking dish for a layered, easier-to-serve casserole.
Frequently Asked Questions
- Can I make these ahead for a brunch?
- Yes. You can assemble the enchiladas the night before, cover them, and bake in the morning. If you make them fully baked ahead, reheat in a 350°F oven for 15–20 minutes until warm.
- What’s the best tortilla to use?
- Corn tortillas are traditional here and hold up well after a quick warming. If you prefer a softer, more pliable option, use flour tortillas, but expect a milder corn flavor.
- Can I use low-sodium or homemade ingredients to cut sodium?
- Absolutely. Use low-sodium beef broth, a reduced-sodium cream of mushroom soup, and low-sodium cheese to reduce salt. Taste as you go and add salt sparingly.
- How do I prevent soggy enchiladas?
- Slightly warm tortillas before filling to reduce excess moisture. Drain any excess fat from the cooked beef, and avoid pouring too much gravy — pour just enough to coat and keep things moist.
- Can I freeze these enchiladas?
- Yes. Freeze baked enchiladas for up to 2 months in a freezer-safe container. Thaw in the fridge overnight and reheat in the oven until hot. You can also freeze assembled, unbaked enchiladas; add extra baking time when cooking from thawed.
- Are there good cheese substitutes?
- Cheddar or mozzarella work well. For different flavor, try pepper jack, Monterey Jack, or a mild Mexican blend. For lower fat, use part-skim cheeses.
- Can I make this vegetarian?
- Substitute cooked lentils or seasoned crumbled tofu for the ground beef, and use vegetable broth in place of beef broth for the gravy.
Conclusion
These Southern Breakfast Enchiladas with Beef Gravy are warm, comforting, and perfect for feeding a crowd. They deliver rich, savory flavor, melted cheese, and a creamy gravy that soaks into tender tortillas. If you like the idea of a sausage version or want more southern-style gravy ideas, check out this helpful recipe for Southern Breakfast Enchiladas with Sausage Gravy – Spicy Southern Kitchen. Give this recipe a try—your kitchen will smell amazing and your guests will ask for seconds.
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Southern Breakfast Enchiladas with Beef Gravy
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A hearty, crowd-pleasing breakfast enchilada dish featuring savory beef, creamy mushroom gravy, and melted cheese, perfect for family brunch.
Ingredients
- 8 corn tortillas
- 1 lb ground beef
- 1 small onion, chopped
- 2 cups shredded cheese (cheddar or mozzarella)
- 4 eggs
- 1 cup beef broth
- 1 can cream of mushroom soup
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt and pepper to taste
- Green onions or cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, whisk the eggs and set aside. Chop the onion and measure out spices and cheese. Lightly grease a baking dish.
- In a small bowl, mix the beef broth and cream of mushroom soup until smooth. Adjust salt and pepper as necessary.
- In a skillet, cook the ground beef with onion until browned and soft, about 7–10 minutes. Drain excess fat, then stir in spices. Lightly fry each corn tortilla for 15–30 seconds per side until pliable.
- Fill each tortilla with beef mixture, cheese, and a bit of egg for creaminess. Roll up and place seam-side down in the baking dish.
- Pour the gravy mixture over the enchiladas and top with remaining cheese. Bake for 20–25 minutes until bubbly. Garnish with green onions or cilantro before serving.
Notes
The dish can be made ahead and stored in the refrigerator or freezer. Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 2 enchiladas
- Calories: 790
- Sugar: 4g
- Sodium: 1100mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 320mg
