Prepare the Eggs:

1. In a bowl, whisk together the eggs, milk, salt, and pepper.

2. Melt butter in a nonstick skillet over medium heat, then pour in the egg mixture.

3. Cook, stirring gently, until scrambled and set. Remove from heat and set aside.

Assemble the Enchiladas:

1. Lay out the flour tortillas and evenly distribute the scrambled eggs, crumbled bacon, shredded cheddar cheese, and chopped green onions.

2. Roll each tortilla tightly and place them seam-side down in a greased baking dish.

Make the Sausage Gravy:

1. In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Remove and set aside, leaving any drippings in the pan.

Create the Gravy Base:

1. Add butter to the skillet and melt over medium heat.

2. Stir in the flour and cook for 1-2 minutes until lightly golden.

3. Slowly whisk in the milk, stirring constantly to prevent lumps.

Season and Simmer:

1. Add salt, pepper, garlic powder, and smoked paprika to the gravy mixture.

2. Return the cooked sausage to the skillet and simmer for 3-4 minutes, stirring occasionally, until the gravy thickens.

Bake the Enchiladas:

1. Pour the sausage gravy evenly over the enchiladas and sprinkle with Monterey Jack cheese.

2. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until bubbly and golden.