• Preheat oven to 350 degrees.
• In a large bowl, whisk eggs with milk. Add salt. Allow to rest in the fridge for up to 30 minutes while you prep the other ingredients.
  12 Eggs, 1/2 Cup Skim Milk, 3/4 teaspoon Salt
• Brown the sausage over medium high heat in a pan and then remove it from the heat and set aside on a paper towel lined plate.
  1/2 Pound Maple Breakfast Sausage
• Pour the beaten eggs into a greased high lipped saute pan and cook on medium high heat, stirring frequently until they are scrambled, but not dried out. Set aside.

For the Cheese Sauce

• Meanwhile, whisk the butter over medium high heat in a pot until melted.
  2 Tablespoons Butter
• Add the flour and whisk into a paste for 30-60 seconds.
  2 Tablespoons Flour
• Gradually whisk in the milk and bring to a gentle boil, stirring occasionally, until thickened slightly.
  1 1/2 Cups Milk
• Add the Herdez salsa verde, spices, and cheese.
  1/2 Cup Herdez Salsa Verde, 3/4 teaspoon Garlic Powder, 1/4 teaspoon Chili Powder, 1/2 teaspoon Cumin, 3/4 Cup Mexican Cheddar Cheese Blend
• Stir together until smooth.
• Remove from heat.

To Assemble

• Heat the tortillas in a very hot pan on each side or stacked in a clean dish towel and microwaved until warm.
  8-10 Flour Tortillas
• Next, divide the eggs, sausage and shredded cheese evenly between the tortillas. If you're using smaller tortillas you'll need 10 but otherwise you'll only need 8.
  1 1/2 Cups Shredded Mexican Cheese Blend
• Spray the bottom of a 9x13" baking pan with nonstick spray and add a little more salsa verde, about 1/3- 1/2 cup. You may add some of the cheese sauce if you prefer.
• Roll the tortillas with filling up and place them seam side down in the baking dish.
• Pour the cheese sauce over the tortillas, and then sprinkle with as much cheese as you'd like.
• Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be melted.
• Remove the pan from the oven, and add toppings and a drizzle of salsa verde as desired.
  1 1/4 Cups Mexican Cheddar Cheese Blend, 5 Strips Bacon, 1/2 Avocado, 1 Stalk Green Onion, 1/2 Cup Grape Tomatoes, Additional Salsa Verde, Cilantro