Cook the sausage in a large skillet over medium heat for about 5–7 minutes until browned and fully cooked. Remove and set aside, keeping drippings in the pan.

In the same skillet, scramble 6 eggs over medium-low heat, seasoning them with salt and pepper until fluffy, about 3–4 minutes.

Warm tortillas in the microwave for 30 seconds. On each tortilla, layer sausage, scrambled eggs, cheese, and hash browns. Roll and place seam-side down in a greased baking dish.

In the same skillet, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of flour and cook until golden brown, about 1–2 minutes. Gradually pour in 2 cups of milk, whisking continuously until thickened, about 4–5 minutes.

Preheat oven to 350°F (175°C). Pour gravy over the enchiladas in the baking dish and bake uncovered for 25–30 minutes until bubbly and golden brown.

Let cool for a few minutes, garnish as desired, and serve warm.