In a saucepan over medium heat, melt the salted butter until bubbly. Whisk in the all-purpose flour and cook until golden, about 2 minutes. Gradually add the milk and cream cheese, stirring until smooth and creamy. Mix in the salsa and cheddar cheese, then remove from heat.

In a large skillet, heat a splash of olive oil over medium heat. Crack the eggs into the skillet, seasoning with salt and pepper. Scramble the eggs gently until they are just set, about 4-5 minutes.

Lay out the tortillas on a clean surface, spoon a portion of the scrambled eggs down the center of each. Add sausage and bacon on top, followed by a dollop of the enchilada salsa and a sprinkle of cheese. Roll each tortilla tightly and place in a greased baking dish.

Preheat your oven to 350°F (175°C). Pour the remaining enchilada salsa evenly over the top and sprinkle with extra cheese, bacon, and sausage. Bake for 20 minutes, until the cheese is bubbling and golden.

Once baked, let the enchiladas cool for a few minutes. Sprinkle freshly chopped cilantro over the top before serving warm.