In a large skillet over medium heat, add the sausage and cook until browned, about 5-7 minutes. Drain excess grease and set aside.

In a mixing bowl, crack the eggs and whisk with a pinch of salt and pepper until combined.

Pour the whisked eggs into the skillet used for the sausage and cook over medium heat for 3-4 minutes, stirring until just set.

Lay out the tortillas. Fill each with sausage and egg mixture, followed by hash browns. Roll tightly and place seam-side down in a greased baking dish.

In a saucepan, add flour to the leftover sausage grease and whisk for 1 minute. Slowly add milk, stirring to avoid lumps, then add reserved sausage. Cook until thickened.

Preheat oven to 375°F. Pour sausage gravy over enchiladas and bake covered for 25 minutes. Remove foil for the last 10 minutes to crisp the top.

Remove from oven and let rest. Serve garnished with fresh herbs and enjoy with your favorite sides.