Southern Breakfast Enchiladas With Sausage Gravy

Step 1: Place sausage in a large nonstick pan over medium-high heat.

Step 2: Crumble it as it cooks.

Step 3: When it is about halfway cooked

Step 4: Add the onion and jalapeno.

Step 5: Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted spoon and set aside.

Step 6: Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture.

Step 7: Cook and stir for 1 minute.

Step 8: Gradually whisk in the milk.

Step 9: Season to taste

Step 10: Simmer until thickened.

Step 11: Remove from heat.

Step 12: Preheat oven to 350 degrees

Step 13: Lightly grease and Pam spray a 9×13-inch baking dish.

Step 14: Pour a puddle of gravy on bottom

Step 15: Whisk eggs and season them with garlic salt ,pepper ,cumin.

Step 16: Melt butter in a nonstick pan

Step 17: Scramble the eggs.

Step 18: Remove them from the heat when they are still slightly undercooked.

Step 19: They will cook more in the oven.

Step 20: Warm tortillas in microwave a minute until pliable

Step 21: In a medium bowl

Step 22: Combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, rotel tomatoes and half the Pepper Jack and cheddar cheese.

Step 23: Place about 1/4 cup of filling down the center of each tortilla.

Step 24: Roll up and place seam side down in the prepared baking dish.

Step 25: Pour sausage gravy on top.

Step 26: Sprinkle remaining cheese on top.

Step 27: Bake for 40 minutes.