Breakfast Enchiladas

Prepare the frozen tater tots according to package instructions

Chop the raw bacon into small slices. In a deep pan or Dutch oven over medium high heat, add chopped bacon. Remove the cooked bacon to a paper towel lined plate. Place in an oven set to the warm setting.

Drain the grease. In the same pot, add the sausage and cook until no longer pink. Add the onions, garlic, and green chilies and continue to cook for 5 minutes or until the onions are translucent.

Remove half of the sausage mixture and place in a bowl and place in the oven to keep warm.

Place the milk into a microwave and heat for 3 minutes.

Melt the butter in the pan with the remaining sausage and onion mixture. Add the flour and cook for 2 to 3 minutes or until raw flour smell dissipates.

Add the hot milk to the pan and bring to a simmer.Season with cumin, Badia, garlic powder, salt, and pepper. Continue to cook for 5 minutes until the sauce becomes thick. Pour the gravy into a heat safe container and place in the oven to keep warm.

Add the eggs to the pan and cook until just before fully cooked.

In a large bowl add the tater tots, a small handful of the cheese, ½ cup of the gravy, the sausage mixture, and sour cream. Stir to combine.

Wrap the flour tortillas with a damp paper towel, heat for 30 seconds until soft.

Lightly grease a 9 x 16 baking dish. Scoop a few spoonfuls of the gravy and spread across the bottom of the pan.

Scoop some of the mixture into a tortilla,place some of the shredded cheese, and wrap. Place seam side down into the baking dish. Repeat until you have either run out of tortillas or run out of mixture.

Evenly spread the gravy on top of the tortillas.Top the tortillas with the remaining cheese mixture and bacon. Place uncovered into an oven at 350° F for 35 minutes.