Breakfast Enchiladas

Breakfast Enchiladas 6 strips bacon, cooked and crumbled 1 lb. hot breakfast sausage 1 small onion, chopped 1 jalapeno, seeded and diced 5 large eggs 1/2 C. milk 1 T. butter 1/4 C. salsa 2.75 oz. pkg. (2 C.) country gravy mix 8 flour tortillas shredded Colby jack cheese 1 small tomato, chopped In a medium skillet, over medium high heat, add the sausage and cook through, breaking it up with a wooden spoon as it cooks. Add the chopped onion and jalapeno just as the sausage is finishing up and cook till the onion is tender (about 5-6 minutes). Drain off any excess grease and add the butter to the sausage mixture. Whisk together the eggs and milk and pour into the skillet with the sausage, stirring until the eggs have just set. Stir in the salsa and 3/4 of the bacon and remove from the heat. Make the gravy according to the package directions, set aside. Place the tortillas on a plate and place in the microwave for 30 seconds. Lightly grease a large casserole dish (9x13), take a tortilla and spoon 3-4 good spoonful's of the egg mixture into the center. Top with a little of the cheese and fold the outside of the tortilla inwards and roll up. Place in the baking dish and repeat with remaining tortillas. Pour the gravy over the top of the rolled tortillas and then sprinkle with about 3/4 C. of the cheese. Bake in a 350 degree oven for 25-30 minutes or until the gravy and cheese are bubbly. Remove from the oven and top with remaining bacon and chopped tomatoes.