In a large skillet over medium heat, cook your sausage until browned and crispy, about 5-7 minutes. Remove the sausage, leaving the rendered fat.

Whisk in ¼ cup of flour, cooking for 1-2 minutes until golden, then gradually add in 2 cups of milk while stirring continuously. Cook until thickened, around 4-5 minutes.

In a bowl, combine cooked sausage, 6 scrambled eggs, 1 cup of shredded cheese, and 2 cups of hash browns. Mix well until evenly incorporated.

Preheat your oven to 375°F (190°C). Lay out 8 tortillas and spoon filling into the center of each. Roll tightly, seam-side down in a greased baking dish.

Pour sausage gravy evenly over enchiladas. Sprinkle extra cheese on top if desired.

Bake for 25-30 minutes until cheese is melted and gravy bubbles. Let cool for a few minutes before serving.

Serve enchiladas garnished with cheese, herbs, or hot sauce if desired.