In a non-stick pan over medium heat, cook the crumbled sausage for about 5-7 minutes, or until fully browned, stirring occasionally.

In a mixing bowl, combine the scrambled eggs, cooked sausage, and hash browns. Season with salt, pepper, and any additional seasonings you prefer.

Preheat your oven to 350°F (175°C).

Lay a tortilla flat and spoon 1/4 of the egg and sausage mixture down the center. Sprinkle cheese over the top, then roll the tortilla tightly and place it seam side down in a greased baking dish. Repeat with the remaining tortillas.

In the same pan, add the 1/2 pound of sausage for the gravy and cook over medium heat for about 5 minutes, or until browned. Sprinkle 2 tablespoons of flour over the cooked sausage and stir for 1 minute to combine.

Add 2 cups of milk, stirring constantly until the mixture thickens and bubbles, about 5 minutes. Remove from heat and season with salt and pepper.

Pour the sausage gravy over the rolled tortillas in the baking dish and sprinkle any remaining cheese on top. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving. Enjoy your Breakfast Enchiladas with Sausage Gravy!