Southern Breakfast Enchiladas with Sausage Gravy 🌯Recipe

Ingredients:
1 pound ground breakfast sausage
1/2 cup diced onion
1 jalapeno, minced
1/3 cup all-purpose flour
2 3/4 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
10 large eggs
2 tablespoons butter
2 cups cooked tater tots
1 cup shredded Pepper Jack cheese
1 cup shredded cheddar cheese
10 fajita-size flour tortillas
Instructions:
Place the sausage in a large nonstick pan over medium-high heat, crumbling it as it cooks.
When the sausage is about halfway cooked, add the diced onion and minced jalapeno.
Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted spoon and set it aside.
Place the skillet back over the heat, sprinkle the flour on the remaining sausage mixture, and cook while stirring for 1 minute.
Gradually whisk in the milk and simmer until the gravy thickens. Remove from heat.
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Whisk the eggs and season them with salt. Melt butter in a nonstick pan and scramble the eggs. Remove them from the heat when they are still slightly undercooked, as they will cook more in the oven.
In a medium bowl, combine the reserved 1 cup of sausage mixture with the tater tots, scrambled eggs, and half of the shredded Pepper Jack and cheddar cheese.
Place about 1/2 cup of the filling down the center of each tortilla. Roll them up and place seam side down in the prepared baking dish.
Pour the sausage gravy over the top of the enchiladas. Sprinkle the remaining cheese on top.
Bake for 30 to 40 minutes, until the cheese is melted and bubbly.