Cook the frozen tater tots according to package directions, then place into a very large mixing bowl. Set aside.

Place sausage, onion, bell peppers, and garlic into a large non-stick skillet and cook over medium heat, breaking up the sausage as you go, until the sausage is no longer pink and the peppers are tender.

Season with salt and pepper, to taste, drain any excess grease, then place the sausage/veggie mixture into the bowl with the cooked tater tots. Set aside.

In the same skillet, melt 2 tablespoons butter over medium heat.

Once melted, add in whisked eggs and cook until the eggs are scrambled to your liking.

Season with salt and pepper, then place into the mixing bowl with the tater tots, sausage, and veggies.

Taste and season with salt and pepper, if necessary. Set aside.

Place enchilada sauce and sour cream into a medium sized bowl and whisk until smooth. Set aside.

Preheat oven to 350 degrees F and grease 2 (9x13 inch) baking pans with cooking spray.

Place a heaping 1/3 cup filling into the center of 1 tortilla, roll, and place seam-side down in the prepared pan.

Repeat with remaining tortillas (you should have 8 tortillas in each pan).

Top each pan with 1 1/2 cups sauce, then 4 oz cheese.

Bake, uncovered, for 30 minutes or until the filling is hot and the cheese has melted.

Top with desired toppings and enjoy!

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