Step 1

In a large skillet heat butter to hot and melting. Add eggs, salt, and pepper. Scramble the eggs moving them around in the skillet.

Step 2

Cook until eggs are cooked soft and fluffy not entirely done. Remove eggs from skillet onto a platter; set aside. Use the eggs in the enchiladas.

Step 3

Heat a large skillet with oil until hot but not smoking. Add half of the hash browns. Salt and pepper and let cook until the bottom is golden brown about 5 minutes without stirring. Turn the hashbrowns over and cook until the other side is golden brown; approximately 3 minutes.

Step 4

Remove from the skillet and cook the other half the same way. Set aside. Use the hash browns in the enchiladas. Use the hash browns in the enchiladas.

Step 5

While the hash browns are cooking, cook the sausage and onions in the skillet used to cook the eggs on medium high heat. Brown the sausage breaking it up until crumbly. Remove half the sausage from the skillet onto a paper towel lined platter. Use this reserved sausage in the enchiladas.

Step 6

Preheat the oven 350 degrees F. Add avocado oil to the remaining sausage. Heat on medium high heat until hot but not smoking. Add the four. Stir the flour in the sausage and oil until lightly brown.

Step 7

Add the milk, 2 cups first and a cup at a time as needed, continually stirring, scraping the bottom of the skillet releasing all the sausage crumbs. Cook stirring until slightly thickens. Cook until it is a creamy sauce and turn the burner off.

Step 8

The gravy needs to be more like a creamy sauce, not runny or thick. It will thicken as it cooks in the oven. If the gravy gets too thick, add a little milk to keep it creamy.

Step 9

Lay tortilla on a plate and layer portions eggs, hash browns, sausage and onions, and grated cheese. Roll the tortilla up tightly, placing the seam side down in a 9-inch x 13-inch baking dish. Repeat using all the flour tortillas

Step 10

If there is any hash browns, crumbly sausage leftover, sprinkle across the top of the enchiladas.

Step 11

Pour the creamy sausage gravy over the enchiladas covering each one. Sprinkle remaining shredded cheese evening over the creamy sausage gravy.

Step 12

Bake for 30-40 minutes.