In a large skillet over medium heat, cook your choice of sausage until browned and fragrant, about 5-7 minutes. Once browned, pour in the beaten eggs, stirring gently until they are scrambled and cooked through, which should take another 3-4 minutes. Stir in the cheese and hash browns, mixing until the cheese melts and everything is combined, creating a hearty filling for your Southern Breakfast Enchiladas.

In a separate saucepan, melt 2 tablespoons of butter over medium heat, then whisk in 2 tablespoons of flour, stirring constantly for about 2 minutes to form a roux. Gradually add 2 cups of milk, whisking until the mixture thickens and bubbles, approximately 5-7 minutes. Add salt and pepper to taste, then stir in any remaining cooked sausage to enhance the flavor of your sausage gravy.

Preheat your oven to 350°F (175°C). Grab your tortillas and spoon a generous portion of the filling onto each one, rolling them tightly to encase the delicious contents. Place the rolled enchiladas seam-side down in a greased baking dish, ensuring they fit snugly for even cooking.

Pour the prepared sausage gravy evenly over your assembled enchiladas, ensuring that they are well-covered for optimal flavor. Sprinkle additional cheese on top if desired, then place the baking dish in your preheated oven. Bake for 25-30 minutes or until the gravy is bubbling and the cheese is golden and melted.

Once baked, remove the Southern Breakfast Enchiladas with Sausage Gravy from the oven and let cool for a few minutes. Serve warm.