Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.

To make the enchilada salsa: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook until it turns golden brown, about 30 seconds.

Add the ground cumin, then slowly whisk in the milk. Bring the mixture to a boil, then reduce heat to medium-low.

Stir in the cream cheese until melted and smooth. Add salsa and cheddar cheese, stirring until the cheese melts completely. Remove from heat and set aside.

For the filling: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and scramble until cooked through. Remove from heat.

Lay out the tortillas on a flat surface. Evenly divide the scrambled eggs among the tortillas, placing the eggs in the center. Top each with a few tablespoons of sausage and bacon, reserving about 1/4 cup of each for later.

Sprinkle about 1 tablespoon of cheddar cheese and 1 tablespoon of the enchilada salsa over the filling in each tortilla. Roll each tortilla tightly and place seam side down in the prepared baking dish.

Pour the remaining enchilada salsa evenly over the rolled tortillas. Sprinkle the remaining cup of cheddar cheese on top, then add the reserved bacon and sausage.

Bake uncovered for 20 minutes, or until the cheese is melted and bubbly. Remove from oven and garnish with chopped cilantro. Let the dish rest for 5 to 10 minutes before serving.