1. Brown the breakfast sausage in a large skillet. Drain excess grease. Remove about one third of the cooked sausage and set aside for the filling. Return the skillet to the heat, add butter and then whisk in the flour for one minute to form a roux. Gradually whisk in the milk until combined. Simmer until the gravy thickens, then season with salt and pepper. Set aside.

2. Whisk the eggs with a pinch of salt and pepper. Cook them gently in a separate pan until they are soft and slightly underdone. Remove them from the heat immediately.

3. In a large bowl, mix the reserved cooked sausage, gently scrambled eggs, thawed tater tots, diced onion, sage, and half of the total cheese mixture (Monterey Jack and Cheddar).

4. Preheat oven to three hundred seventy-five Fahrenheit. Lightly grease a nine-by-thirteen inch casserole dish. Divide the filling mixture evenly among the ten tortillas. Roll each one tightly and arrange them seam-side down, snugly against one another in the prepared baking dish.

5. Pour the prepared sausage gravy evenly over the rolled tortillas. Sprinkle the remaining shredded cheese over the top. Cover the dish loosely with foil.

6. Bake for thirty to forty minutes, or until the gravy is bubbling and the cheese is melted and golden. Remove from the oven and allow to rest for ten minutes before slicing and serving.