In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once melted, add 1 small diced onion and sauté for about 4-5 minutes until translucent.

Stir in 2 minced cloves of garlic and cook for an additional minute.

Add 1 pound of breakfast sausage, breaking it up and cook for about 8-10 minutes until browned.

Sprinkle ¼ cup of all-purpose flour over the mixture and stir well, cooking for 1-2 minutes.

Gradually pour in 2 cups of milk while stirring and season with ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ½ teaspoon ground sage, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon thyme. Bring to a gentle simmer.

Let the gravy simmer for 5-7 minutes until thickened.

Remove from heat and preheat your oven to 375°F (190°C).

Lightly grease a 9x13-inch baking dish and place the 8 large flour tortillas on a clean surface. Spoon about 2-3 tablespoons of the warm gravy onto each tortilla.

Sprinkle some shredded cheddar and Monterey Jack cheese over each tortilla.

Roll up the tortillas tightly and place them seam-side down in the baking dish.

Pour the remaining gravy evenly over the top of the rolled tortillas.

Sprinkle the remaining shredded cheeses generously over the gravy.

Bake in the oven for 20-25 minutes until the cheese is melted and bubbly.

Let cool for a few minutes, then sprinkle with ¼ cup of chopped fresh parsley and drizzle with hot sauce before serving.