1. In a large pan over medium-high heat, crumble and cook the breakfast sausage until it’s about halfway done. Add the diced onion and minced jalapeño, and continue cooking until the sausage is fully cooked through.

2. Remove 1 cup of the sausage mixture and set it aside. Sprinkle the all-purpose flour into the pan with the remaining sausage, cooking for 1 minute. Gradually whisk in the milk, and simmer the mixture until it has thickened into a creamy, luscious gravy.

3. Preheat your oven to 350°F and grease a 9×13-inch baking dish. In a skillet, whisk the eggs with a pinch of salt and pepper, then scramble them until they’re just undercooked. In a medium bowl, combine the reserved sausage mixture, the scrambled eggs, tater tots, and half of the shredded cheeses.

4. Spoon about 1/2 cup of the filling down the center of each flour tortilla, then roll and place the enchiladas seam-side down in the prepared baking dish. Pour the sausage gravy over the top, and sprinkle the remaining cheese over the enchiladas. Bake for 30-40 minutes, until the dish is bubbly and golden brown.