Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

In a large skillet over medium heat, cook the crumbled sausage until browned, breaking it into small pieces. Remove with a slotted spoon and drain on a paper towel-lined plate.

In the same skillet, add the hash browns and cook briefly until slightly golden (about 3–4 minutes). Season lightly with salt and pepper. Remove and set aside.

In a bowl, whisk the scrambled eggs until combined, then scramble them gently in a nonstick skillet until just set. Remove and let cool slightly.

Combine the cooked sausage, hash browns, scrambled eggs, and 1 cup of the cheese in a mixing bowl. Mix gently to create the filling. Taste and adjust seasonings.

Lay a tortilla flat, spoon about one-quarter of the filling into the center, roll up tightly, and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Sprinkle the remaining 1 cup of cheese evenly over the top of the rolled enchiladas.

In a small saucepan over medium heat, cook the sausage for the gravy until browned and crumbly.

Sprinkle the flour over the cooked sausage and stir for 1 minute to cook the flour.

Slowly whisk in the milk, bringing the mixture to a gentle simmer. Cook until the gravy thickens (about 3–5 minutes). Season with salt, pepper, and a pinch of cayenne or chili powder if desired.

Pour the warm sausage gravy evenly over the enchiladas, covering the cheese.

Bake in the preheated oven for 20–25 minutes, until the gravy is bubbly and the top is lightly browned.

Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped green onions or fresh herbs if you like.