Preheat oven to 350℉
Browning the breakfast sausage in a large skillet over medium heat. Once fully cooked through, drain the excess fat.
Assemble the enchiladas with a large scoop of meat, a spoonful of pico de gallo, and a sprinkle of cheese.
Roll the tortillas up and place them seam-side down in the baking dish prepared with non-stick spray.
In a mixing bowl, whisk the eggs, half and half, garlic powder, cumin, and salt and pepper.
Pour the creamy egg mixture over the rolled-up tortillas.
Cover the dish with foil and bake the enchiladas for 35 minutes.
Remove the dish from the oven and sprinkle the remaining cheese (or more) on top.
Return to the oven, uncovered, to bake for another 10 minutes.
Serve hot with all of your favorite toppings!