In a large skillet over medium heat, scramble 6 eggs for about 5 minutes, stirring until they're just set but still creamy. Once cooked, add in 1 pound of crumbled sausage, 1 cup of shredded cheese, and 1 cup of drained hash browns. Stir the mixture until everything is well combined, and remove from heat.

Lay 8 tortillas flat on a clean surface. Spoon an adequate amount of the filling down the center of each tortilla. Carefully roll each tortilla up tightly and place them seam-side down in a greased 9x13 inch baking dish. Ensure they are snug for better support while baking.

In a medium saucepan over medium heat, cook 1/2 pound of sausage until browned. Stir in 1/4 cup of flour until well-mixed and cook for about 1 minute. Gradually whisk in 2 cups of milk, continuing to cook and stir until the gravy thickens, which should take about 5 to 7 minutes. Add seasonings to taste.

Preheat your oven to 350°F (175°C). Pour the rich sausage gravy evenly over the assembled enchiladas in the baking dish. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the enchiladas are bubbly and the tops are golden brown.

Once baked, allow the breakfast enchiladas to cool slightly for about 5 minutes. Serve warm, garnished with fresh herbs or additional cheese, and enjoy the delightful blend of flavors and textures.