1. Start by preheating your oven to 350°F. This gives you a little breathing room while you prep the filling and gravy.
2. In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through, breaking it into crumbles with a wooden spoon. This usually takes about 7-8 minutes. Once done, drain any excess fat and set aside.
3. While the sausage cooks, whisk together the eggs, 1/4 cup whole milk, and a pinch of salt and pepper in a medium bowl.
4. In a clean, buttered skillet, scramble the eggs gently over medium-low heat until just set but still moist. Remove from heat and stir in half of the shredded cheddar cheese and the cooked sausage. This mixture is the heart of your enchiladas.
5. Warm the tortillas in the microwave or on a skillet just until pliable—this helps prevent tearing when you roll them up.
6. Spoon an even amount of the sausage and egg mixture onto each tortilla, roll it up tightly, and place seam-side down in a greased 9×13-inch baking dish. Arrange the enchiladas snugly so they hold their shape during baking.
7. Now, onto the sausage gravy: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Stir in 2 tablespoons of flour and cook, whisking constantly, for about 1-2 minutes until the mixture bubbles and turns a light golden color. This step is crucial—it cooks out the raw flour taste and creates a smooth roux.
8. Slowly whisk in 2 cups of whole milk, making sure to break up any lumps. Keep whisking as the gravy thickens, which should take about 5 minutes. Add cooked sausage crumbles (reserve some from earlier or cook a little extra) into the gravy for that signature flavor.
9. Season the gravy with salt, black pepper, garlic powder, and crushed red pepper flakes if you want a subtle heat. Taste and adjust seasoning as needed.
10. Pour the sausage gravy evenly over the rolled enchiladas, making sure each one gets a good blanket of creamy goodness.
11. Sprinkle the remaining shredded cheddar cheese on top and bake uncovered for 20-25 minutes, until the cheese is bubbly and golden brown.
12. Remove from oven and let it rest for 5 minutes before serving. Garnish with sliced green onions and fresh parsley or cilantro for a pop of color and freshness.

This recipe always reminds me of those early mornings when my kitchen was full of noise and delicious smells. It’s simple enough that even when the kids are climbing the counters or the phone won’t stop ringing, I can still pull something special together without breaking a sweat.