In a large skillet, crack 6 eggs and scramble them over medium heat for about 5 minutes until they are soft and slightly set. Stir in crumbled cooked sausage, 1 cup of cheese, and 2 cups of crispy hash browns. Mix until the cheese melts and everything is well combined.

Preheat your oven to 350°F (175°C). Take the prepared filling and a stack of tortillas. Spoon approximately 1/4 cup of the mixture into each tortilla, rolling it up tightly and placing it seam-side down in a greased 9x13-inch baking dish.

In a medium saucepan over medium heat, brown 1/2 pound of sausage for about 3–5 minutes until it's cooked through and fragrant. Sprinkle in 1/4 cup of flour while stirring constantly until the mixture thickens, about 2 minutes. Gradually whisk in 2 cups of milk, stirring for 5–10 minutes until the gravy is thick and creamy.

Pour the sausage gravy generously over the assembled breakfast enchiladas. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and bubbly.

Remove the dish from the oven and let the enchiladas cool for a few minutes. Garnish with freshly chopped parsley or extra cheese and serve warm.