Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

In a medium skillet, cook the breakfast sausage over medium heat until browned and crumbled. Remove the sausage from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden brown.

Slowly add 2 cups of milk to the skillet, whisking continuously to avoid lumps. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the gravy thickens, about 5-7 minutes. Remove from heat and set aside.

In a large bowl, whisk together the eggs, 1/4 cup milk, salt, and pepper. Heat a nonstick skillet over medium heat and scramble the eggs until just set. Remove from heat.

To assemble the enchiladas, place a portion of scrambled eggs and cooked sausage in the center of each tortilla. Sprinkle a mix of shredded cheddar and Monterey Jack cheese on top. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Pour the sausage gravy evenly over the enchiladas, ensuring they are completely covered. Sprinkle any remaining shredded cheese on top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley if desired, and serve warm.