Heat a large skillet over medium heat and cut open the package of pork sausage and place into the pan.
Break up the sausage in the pan and continue stirring until brown.
Once the sausage is pretty much done, sprinkle in the same pan about 1 ½ tablespoons of flour and cook/stir for about one minute.
Slowly add the cream or milk and continue to stir until the gravy starts to thicken. Be sure to scrape up any browned bits on the bottom of the pan and be careful not to burn the gravy while it's thickening. Stir frequently until thick, adding more milk or cream to thin, as needed.
When you reach your desired thickness, season with salt and black pepper. Keep warm.
In a different skillet add in butter and saute the onions and peppers and cook until the onions are translucent and peppers are tender.
Add in eggs with a little chili powder and and cook, once the eggs begin to harden add in a little shredded cheese. Set aside
Place some of the scrambled egg mixture along with some of the chopped bacon and shredded cheese down the center of each tortilla.
Roll up and place seam-side down into a greased 9x13 baking dish. Repeat until all tortillas are filled.
Cover filled tortillas with shredded cheese and bake in a 350F oven until the cheese on top is nice bubbly and crispy.
Remove from the oven and add sausage gravy on top and garnish with chopped parsley or green onion. Enjoy!