1-Cook 1 pound of ground breakfast sausage in a large nonstick pan over medium-high heat, crumbling it as it cooks. Halfway through, add 1/2 cup diced onion and 1 minced jalapeno.

2-Remove 1 cup of the mixture and set it aside. Sprinkle 1/3 cup all-purpose flour over the remaining sausage mixture and cook, stirring, for one minute.

3-Gradually whisk in 2 3/4 cups milk, then simmer until thickened. Remove from heat and set aside as the gravy. Preheat the oven to 350 degrees and grease a 9×13-inch baking dish.

4-In a separate bowl, whisk 10 large eggs with 1/4 teaspoon salt. Melt 2 tablespoons butter in a nonstick pan, add the eggs, and scramble them until slightly undercooked, then remove from heat.

5-In a bowl, combine the reserved sausage mixture, 2 cups cooked tater tots, the scrambled eggs, and half of the cheeses (1 cup shredded Pepper Jack cheese and 1 cup shredded cheddar cheese).

6-Place about 1/2 cup of the filling down the center of each of 10 fajita-size flour tortillas, roll them up, and place them seam side down in the prepared baking dish.

7-Pour the sausage gravy over the enchiladas, sprinkle with the remaining cheese, and bake for 30 to 40 minutes until bubbly and golden.