Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

In a large skillet over medium-high heat, cook the sausage until browned and crumbled. Remove sausage with a slotted spoon, reserving the grease in the pan. Set aside 1/3 of the sausage for the gravy/topping.

In a bowl, whisk eggs with 1/4 cup milk, salt, and pepper. Scramble in a separate pan (or clean skillet) until soft curds form but are still slightly wet. Remove from heat.

Fold the larger portion (2/3) of the cooked sausage and 1 cup of cheddar cheese into the scrambled eggs.

Spoon mixture into center of tortillas, roll up, and place seam-side down in the baking dish.

To make gravy: Heat reserved sausage grease over medium heat (add butter if less than 1/4 cup fat). Whisk in flour and cook for 1 minute.

Gradually whisk in 2.5 cups milk. Simmer until thickened. Stir in half of the reserved sausage crumbles and season generously with black pepper.

Pour gravy over enchiladas. Top with remaining 1 cup cheese and rest of sausage crumbles.

Bake for 20-25 minutes until bubbly and cheese is melted. Garnish with parsley and serve.