In a large skillet, heat over medium heat and add the breakfast sausage. Cook for about 5–7 minutes, breaking it apart with a spatula until it’s browned and crumbled. Once cooked, drain any excess grease and set aside to cool slightly.

In a mixing bowl, whisk together 6 eggs, ¼ cup of milk, and a pinch of salt and pepper until frothy. Pour this mixture into a clean non-stick skillet over medium heat. Cook the eggs for about 2–3 minutes, stirring gently until they are just set but still soft. Remove from heat and stir in half of the shredded cheddar, allowing it to melt.

Lay the flour tortillas flat on a clean surface. Spoon a generous portion of the sausage and cheesy egg mixture onto the center of each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.

In a medium bowl, combine one can of cream of mushroom or chicken soup with ½ cup of sour cream, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Mix until smooth and creamy, then pour it evenly over the enchiladas.

Sprinkle the remaining shredded cheddar cheese generously over the sauce-covered enchiladas.

For the oven method, preheat to 350°F (175°C). Bake for 25–30 minutes until bubbly and golden. For the Instant Pot, use a trivet with 1 cup of water, cover tightly with foil, and cook on high for 10 minutes, then a quick release.