Cook the sausage. In a large skillet, brown the breakfast sausage over medium heat for 5–7 minutes, breaking it apart as it cooks. Once fully cooked, remove the sausage from the skillet and set it aside.

Scramble the eggs. Whisk together the eggs, milk, salt, and pepper until well combined. Pour into the same skillet and cook over medium heat for 3–5 minutes, then fold in half of the cheddar cheese.

Assemble enchiladas. Fill each tortilla with the sausage and scrambled egg mixture, roll tightly, and place seam-side down in a greased baking dish.

Prepare sauce. Mix the cream of mushroom or chicken soup, sour cream, garlic powder, and onion powder until smooth. Pour over the assembled enchiladas.

Add cheese and bake. Sprinkle remaining cheddar cheese over the top and bake at 350°F for 25–30 minutes until melted and bubbly.

Optional Instant Pot method. Arrange the enchiladas on a trivet inside the pot, add one cup of water, secure the lid, and cook on high pressure for 10 minutes.

Serve and garnish. Allow to cool for a few minutes, then garnish with green onions, sour cream, and salsa. Optionally, add sliced avocado.