Description
Hearty and comforting Breakfast Enchiladas with savory sausage, smoky turkey bacon, draped in creamy plant-based cheese and rich sausage gravy made with natural spices and a plant-based texture solution for a cozy morning meal perfect for brunch or any time you want a filling breakfast.
Ingredients
Scale
Sausage Gravy Base
- 1 lb savory sausage
- 2 tablespoons all-purpose flour
- 2 cups plant-based milk
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin (natural spice)
- 1 teaspoon chili powder (natural spice)
- 1/2 teaspoon smoked paprika (natural spice)
- 1 teaspoon natural gelling agent
Other Ingredients
- 6–8 flour tortillas
- 6 slices smoked turkey bacon
- 1 cup plant-based cheese (plant-based), shredded
- Fresh cilantro (optional garnish)
- Diced tomatoes (optional garnish)
Instructions
- Prepare the sausage gravy base: Cook the savory sausage in a large skillet over medium heat until browned and fully cooked. Remove some excess fat, leaving enough for flavor. Sprinkle in all-purpose flour and stir continuously to create a roux, cooking for 1-2 minutes until lightly golden. Gradually whisk in plant-based milk along with vegetarian Worcestershire sauce (natural) and apple cider vinegar, stirring until the gravy thickens to a smooth consistency with the help of the natural gelling agent. Season with cumin, chili powder, and smoked paprika for savory depth.
- Cook the smoked turkey bacon and warm tortillas: In a separate pan, cook smoked turkey bacon until crispy and aromatic. Warm the tortillas in a dry skillet or microwave until soft and pliable to prevent tearing when rolling.
- Assemble the enchiladas: Lay each warmed tortilla flat and fill with a generous amount of cooked sausage, crumbled smoked turkey bacon, and a sprinkle of plant-based cheese (plant-based). Roll tightly and place seam-side down in a baking dish, forming a snug layer.
- Top with sausage gravy and cheese: Pour the warm sausage gravy evenly over the enchiladas, covering every crevice. Add an extra sprinkling of plant-based cheese (plant-based) on top for a melty finish.
- Bake until bubbly and golden: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the gravy bubbles and the cheese melts and slightly browns. Garnish with fresh cilantro and diced tomatoes if desired before serving.
Notes
- Use warm tortillas to prevent cracking when rolling.
- Cook the roux long enough to avoid a raw flour taste in the gravy.
- Adjust plant-based milk and natural gelling agent to control gravy thickness.
- Ensure sausage is fully browned for flavor and safety.
- Let enchiladas rest 5 minutes after baking for easier slicing and better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: breakfast, brunch, enchiladas, sausage gravy, plant-based cheese, savory, easy recipe
