1-First Steps: Prep and Cook the Sausage: Begin by crumbling and cooking 1 pound of ground breakfast sausage in a large nonstick pan over medium-high heat until it’s halfway done. Add 1/2 cup diced onion and 1 minced jalapeno, then keep cooking until the sausage turns a nice brown color. This builds a flavorful base for your enchiladas. Once ready, remove 1 cup of this mixture and set it aside for later.

2-First Steps: Prep and Cook the Sausage: Next, sprinkle 1/3 cup all-purpose flour over the sausage still in the pan and stir it around for about a minute. Gradually whisk in 2 3/4 cups milk, then bring everything to a simmer. Stir until the gravy thickens up, then take it off the heat. This gravy is what makes these enchiladas so special and creamy.

3-Prepare the Eggs and Filling: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to get it ready for baking. In another pan, whisk 10 large eggs with 1/4 teaspoon salt, then melt 2 tablespoons butter over medium heat and add the eggs. Scramble them until they’re just a bit undercooked, so they finish up perfectly in the oven.

4-Prepare the Eggs and Filling: In a bowl, mix the reserved sausage mixture with 2 cups cooked tater tots, the scrambled eggs, and half of each cheese that’s 1 cup shredded Pepper Jack and 1 cup shredded cheddar. For more ideas on using tater tots in breakfast dishes, check out this tater tot casserole recipe. This filling is hearty and packed with texture.

5-Assemble and Bake: Place about 1/2 cup of the filling down the center of each of the 10 fajita-size flour tortillas. Roll them up and lay them seam-side down in your prepared baking dish. Pour the sausage gravy evenly over the top, then sprinkle on the remaining cheese. Pop it in the oven and bake for 30 to 40 minutes, until the sauce bubbles and the cheese turns golden. Let it rest a bit before serving for the best taste.