Prepare the Sausage Gravy: In a large skillet over medium heat, crumble and cook your sausage until browned, about 5-7 minutes. Sprinkle in flour and stir, cooking for another minute. Gradually add heavy cream or milk, whisking constantly for about 3-4 minutes until the mixture thickens into a creamy gravy. Season with salt and pepper to taste, then set aside.

Whisk the Eggs: In a mixing bowl, crack the eggs and whisk them together until well combined. Add in shredded cheddar cheese and a pinch of salt and pepper, mixing thoroughly. Heat a non-stick skillet on medium-low, pour in the egg mixture, and cook gently for about 4-5 minutes, stirring occasionally until just set. Remove from heat.

Assemble the Enchiladas: Lay out each flour tortilla on a clean surface. Spoon a generous amount of the egg and cheese mixture down the center of each tortilla, followed by a couple of tablespoons of cooked sausage. Roll each tortilla tightly and place them seam-side down in a greased baking dish, ensuring they fit snugly together.

Top with Gravy: Pour the prepared sausage gravy evenly over the rolled enchiladas, ensuring they are generously covered. For an extra touch, sprinkle additional cheddar cheese on top, allowing it to perfectly melt and create a delightful crust.

Bake: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for approximately 25 minutes, or until the cheese is bubbling and golden brown. For a crispier top, uncover for the last 10 minutes of baking.

Serve Hot: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped green onions or a drizzle of additional sausage gravy if desired.