1. Cook the Sausage: In a large pan over medium-high heat, crumble and cook the ground breakfast sausage until it’s about halfway done. Add the diced onion and minced jalapeno, and continue cooking until the sausage is fully cooked through and the vegetables are tender.

2. Make the Sausage Gravy: Remove 1 cup of the sausage mixture and set it aside. Sprinkle the all-purpose flour into the remaining sausage in the pan and cook for 1 minute, stirring constantly. Gradually whisk in the milk, and let the mixture simmer until it thickens into a rich, creamy gravy.

3. Prepare the Oven: Preheat your oven to 350°F and grease a 9×13-inch baking dish.

4. Scramble the Eggs: In a separate skillet, melt the butter over medium heat. Whisk the eggs with a pinch of salt and pepper, then pour them into the skillet. Scramble the eggs, being careful not to overcook them – you want them to be just slightly undercooked.

5. Mix the Filling: In a medium bowl, combine the reserved sausage mixture, cooked tater tots, scrambled eggs, and half of the shredded Pepper Jack and cheddar cheeses.

6. Assemble the Enchiladas: Spoon about 1/2 cup of the filling down the center of each flour tortilla. Carefully roll the tortilla and place it seam-side down in the prepared baking dish.

7. Top and Bake: Pour the sausage gravy over the enchiladas, then sprinkle the remaining shredded cheese on top. Bake the enchiladas for 30-40 minutes, or until they are bubbly and the cheese is golden brown.