I was thinking the other day about enchiladas and I started to wonder… why are they always for lunch or dinner? Isn’t there a way to have them for breakfast? Enchiladas for breakfast? You bet! These Vegetarian Breakfast Enchiladas are made by rolling up vegetarian sausage, eggs, and cheese up in a tortilla and then baking them in a homemade gravy.

They’re absolutely delicious and perfect for making as a weekend breakfast or brunch. Plus, you can always make them ahead of time and then heat them for the final bake when you’re ready to enjoy. They reheat well too if you make a batch and have leftovers, you can always enjoy them through the week for a quick breakfast bite.

I went with a vegetarian sausage, but a lean turkey breakfast sausage would work well too. I also added a touch of cottage cheese to the scrambled eggs because it adds a touch of protein and also makes the eggs nice and fluffy. Other than that, the homemade gravy here is the absolute best thing to cook these enchiladas in. It really gives a savor ‘biscuits and gravy’ sort of vibe.

These Vegetarian Breakfast Enchiladas of mine were topped off with some fresh pico for a pop of color and some fresh zing. Nothing else was needed!

Step-by-Step Photos: