Southern Breakfast Enchiladas With Beef Gravy Delight is an innovative and utterly satisfying dish that transforms a beloved comfort meal into an unforgettable breakfast experience. This recipe is a game-changer for anyone seeking a hearty, flavorful, and surprisingly straightforward way to start their day, offering a delightful twist on traditional breakfast fare.
Key Ingredients for Southern Breakfast Enchiladas With Beef Gravy Delight
- 1 pound ground beef
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 4 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8-10 (6-inch) corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh cilantro, for garnish
- Sour cream, for serving
- Additional chopped fresh cilantro, for garnish
How to Make Southern Breakfast Enchiladas With Beef Gravy Delight
This Southern Breakfast Enchiladas With Beef Gravy Delight recipe is a culinary hug, promising a deeply satisfying, rich, and flavorful morning meal that’s both surprisingly simple and incredibly rewarding. The combination of tender seasoned beef gravy, soft tortillas, fluffy scrambled eggs, and melted cheese creates a symphony of textures and tastes. With a preparation time of approximately 25 minutes and a cooking time of about 30 minutes, this dish comes together efficiently, making it perfect for a leisurely weekend brunch or even a special weekday treat.
Step-by-Step Instructions
- Prepare the Beef Gravy: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Add the chopped yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Drain off any excess grease.
- Season the Gravy: Add the chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to coat the beef mixture.
- Simmer the Gravy: Pour in the undrained diced tomatoes and the tomato sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld and the gravy to thicken.
- Prepare the Egg Filling: While the gravy is simmering, whisk together the eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl.
- Cook the Eggs: Heat a lightly oiled non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until soft curds form and the eggs are just set but still moist. Be careful not to overcook them.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Soften Tortillas (Optional but Recommended): To make the tortillas pliable and prevent them from cracking, you can briefly dip them in warm beef gravy or a small amount of hot vegetable oil. Be cautious as you handle them.
- Layer the Enchiladas: Spread a thin layer of the beef gravy mixture on the bottom of the prepared baking dish.
- Fill and Roll: Place a portion of the scrambled eggs onto the center of each tortilla. Sprinkle with a little of the Monterey Jack cheese. Roll each tortilla up tightly and arrange them seam-side down in the baking dish.
- Top and Bake: Pour the remaining beef gravy evenly over the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining Monterey Jack cheese and the sharp cheddar cheese over the top.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish and Serve: Let the enchiladas rest for a few minutes before serving. Garnish generously with chopped fresh cilantro and serve immediately with a dollop of sour cream.
Why You’ll Love This Southern Breakfast Enchiladas With Beef Gravy Delight
You’ll adore this Southern Breakfast Enchiladas With Beef Gravy Delight for its incredibly comforting and decadent main feature: a rich, savory beef gravy that’s a far cry from your typical breakfast sausage or bacon. It’s a brilliant way to stretch your budget; making these enchiladas at home is significantly more cost-effective than a diner breakfast, and you control the quality of every ingredient. The creamy melted cheeses and the fresh hint of cilantro add layers of flavor that make each bite an explosion of Southern comfort, reminiscent of a warm hug on a chilly morning but with a unique enchilada twist.
Imagine waking up to the aroma of this fantastic dish, a truly hearty and satisfying alternative to traditional breakfast burritos or pancakes. It’s the perfect recipe to impress your family on a weekend morning or to simply treat yourself to something truly special. Don’t wait to create this culinary masterpiece in your own kitchen; gather your ingredients and get ready for a breakfast experience you won’t soon forget!
Storing and Reheating Tips
Leftover Southern Breakfast Enchiladas With Beef Gravy Delight can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled completely before sealing and refrigerating.
To reheat, you have a few options for optimal flavor:
- Oven Reheating: This is the best method for preserving texture. Preheat your oven to 350°F (175°C). Place individual portions or the entire dish in an oven-safe dish. Cover loosely with foil to prevent the cheese from browning too quickly. Bake for 15-20 minutes, or until heated through. Remove the foil for the last few minutes if you want to crisp up the cheese.
- Microwave Reheating: For a quicker option, place a portion on a microwave-safe plate. Cover loosely with a paper towel. Microwave on medium power in 30-second intervals, checking for doneness, until heated through. Be aware that the tortillas may become slightly softer.
- Freezing: You can freeze the assembled, unbaked enchiladas or leftovers. For unbaked, allow the dish to cool completely, then wrap it tightly with plastic wrap followed by a layer of aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the cooking time. If freezing leftovers, ensure they are cooled, then transfer to freezer-safe containers or wrap tightly with plastic wrap and foil. Thaw and reheat as above.
Final Thoughts
This Southern Breakfast Enchiladas With Beef Gravy Delight is more than just a meal; it’s an experience of pure Southern comfort redefined. Give it a try this weekend and discover the delightful surprise that awaits your taste buds.
Southern Breakfast Enchiladas With Beef Gravy Delight
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Add the chopped yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Drain off any excess grease.1 pound ground beef, 1/2 cup finely chopped yellow onion, 2 cloves garlic, minced
- Add the chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to coat the beef mixture.1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, to taste salt, to taste freshly ground black pepper
- Pour in the undrained diced tomatoes and the tomato sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld and the gravy to thicken.1 (15-ounce) can diced tomatoes, undrained, 1 (8-ounce) can tomato sauce
- While the gravy is simmering, whisk together the eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl.4 large eggs, 1/2 cup milk, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Heat a lightly oiled non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until soft curds form and the eggs are just set but still moist. Be careful not to overcook them.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- To make the tortillas pliable and prevent them from cracking, you can briefly dip them in warm beef gravy or a small amount of hot vegetable oil. Be cautious as you handle them.
- Spread a thin layer of the beef gravy mixture on the bottom of the prepared baking dish.
- Place a portion of the scrambled eggs onto the center of each tortilla. Sprinkle with a little of the Monterey Jack cheese. Roll each tortilla up tightly and arrange them seam-side down in the baking dish.1 cup shredded Monterey Jack cheese
- Pour the remaining beef gravy evenly over the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining Monterey Jack cheese and the sharp cheddar cheese over the top.1 cup shredded Monterey Jack cheese, 1/2 cup shredded sharp cheddar cheese
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let the enchiladas rest for a few minutes before serving. Garnish generously with chopped fresh cilantro and serve immediately with a dollop of sour cream.1/4 cup chopped fresh cilantro, for garnish, additional chopped fresh cilantro, for garnish, sour cream, for serving