Preheat oven to 425°F.

Begin with a perfectly executed roux, gradually whisking in warm milk until you achieve that silky-smooth consistency that will become the flavorful base of your burrito. Cook butter and flour roux, gradually adding milk until thickened. Season with salt and pepper.

Cook your sausage until perfectly crumbled and golden and drain sausage thoroughly to prevent a soggy bottom

Prepare fluffy scrambled eggs that remain slightly loose to prevent overcooking in the oven. Keep eggs slightly undercooked as they'll continue cooking in the oven

Create a butter barrier on both sides of the tortillas for maximum crispiness

Layer tortillas with precise overlap to create a seamless base, then build your layers methodically - gravy, sausage, eggs, vegetables, and cheese - ensuring even distribution.

Brush sheet pan with melted butter. Layer 6 tortillas around outside edges and 2 in middle, pressing into corners.

Layer gravy, sausage, eggs, peppers, onions, and cheese. Cover with remaining tortillas and fold the overlapping tortillas inward with care, creating a sealed package that will crisp perfectly in the oven.

Let the assembled burrito rest for 10 minutes before cutting for clean slices to prevent a soggy bottom. Beat and scramble eggs separately.

Brush top with butter, cover with second sheet pan. Bake 20 minutes, remove top pan and bake 5 more minutes until browned.