In a large skillet over medium heat, cook the breakfast sausage until browned and fully crumbled, about 5-7 minutes. Remove from heat and set aside.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour into the skillet and cook on medium-low until just set, about 3-5 minutes. Fold in half of the cheddar cheese.

Take a flour tortilla, spoon in the egg and sausage mixture, and roll it up. Place seam-side down in a greased baking dish. Repeat with remaining tortillas.

In a mixing bowl, combine cream of mushroom soup, sour cream, garlic powder, and onion powder, stirring until smooth. Pour over the assembled enchiladas.

Sprinkle remaining cheddar cheese on top. Preheat oven to 350°F (175°C) and bake for 25-30 minutes until cheese is bubbly and golden.

For a quicker option, place the baking dish on a trivet inside your Instant Pot, add water, cover with foil, and cook on high pressure for 10 minutes.

Allow to cool for a few minutes, serve hot garnished with green onions, sour cream, and salsa.