8 large flour tortillas

10 large eggs

½ cup milk

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 pound halal breakfast sausage (cooked)

1 (2.75 oz) packet country gravy mix (or 2 cups homemade country gravy)

1 tablespoon butter (for scrambling eggs)

Salt and pepper to taste

Chopped green onions (optional garnish)

Fresh parsley or cilantro (optional)

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Prepare the Filling: In a skillet, cook the halal breakfast sausage until browned and fully cooked. Drain any excess fat and set aside.
Scramble the Eggs: In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium heat. Pour in the egg mixture and cook gently, stirring occasionally, until just set. Remove from heat and set aside.
Assemble the Enchiladas: Lay a tortilla flat, then spoon a portion of scrambled eggs, sausage, and both cheeses into the center. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas and filling.
Make the Gravy: Prepare the country gravy according to the package directions (or use homemade gravy). Once thickened, pour the gravy evenly over the enchiladas in the baking dish.
Bake or Pressure Cook:
- Oven Method: Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for 25–30 minutes, or until heated through and bubbly.
- Instant Pot Method: Add 1 cup of water to the Instant Pot insert. Place the baking dish or a foil sling in the pot. Use the “Pressure Cook” setting on high for 10 minutes. Quick release and carefully remove.
Add Toppings and Serve: Sprinkle the top with chopped green onions, parsley, or cilantro. Serve hot with your favorite breakfast sides, such as fruit, hashbrowns, or avocado.

For a vegetarian version, substitute the breakfast sausage with a plant-based breakfast sausage or crumbled tofu.

Try adding sautéed peppers, onions, spinach, or tomatoes for extra flavor and nutrition.

This recipe can be assembled ahead of time and baked in the morning for a hassle-free breakfast.