Step 1: Prepare the Filling
In a skillet, cook the breakfast sausage (or bacon) until browned and fully cooked. Drain any excess fat and set aside.

Step 2: Scramble the Eggs
In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium heat. Pour in the eggs and cook gently until just set (they will cook more in the oven). Remove from heat.

Step 3: Assemble the Enchiladas
Lay a tortilla flat and spoon a portion of scrambled eggs, sausage, and both cheeses into the center. Roll up tightly and place seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.

Step 4: Make the Gravy
Prepare country gravy according to package directions (or use homemade). Once thickened, pour evenly over the enchiladas in the baking dish.

Step 5: Bake or Pressure Cook
Oven Method: Preheat oven to 350°F (175°C). Cover the dish with foil and bake for 25–30 minutes until heated through and bubbly.
Instant Pot Method: Add 1 cup of water to the Instant Pot insert. Place the baking dish or a foil sling in the pot. Use the “Pressure Cook” setting on high for 10 minutes. Quick release and carefully remove.

Step 6: Add Toppings and Serve
Sprinkle with chopped green onions or parsley. Serve hot, and enjoy with your favorite sides.