Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with non-stick cooking spray.

In a medium saucepan, melt 3 tablespoons of salted butter over medium heat, then whisk in 3 tablespoons of all-purpose flour. Cook until light golden brown, and gradually whisk in 2 cups of milk, bringing it to a gentle boil. Stir in 4 ounces of cream cheese, 1 cup of salsa, and 1 cup of freshly grated cheddar until smooth.

In a skillet, scramble 8 large eggs with salt and pepper until just set, about 4 to 5 minutes, then set aside.

Take a flour tortilla, portion scrambled eggs down the center, and top with cooked maple sausage, crispy bacon, and a sprinkle of cheddar. Spoon some salsa over the filling, roll tightly, and place seam-side down in the baking dish. Repeat until all tortillas are filled.

Pour the remaining salsa over the rolled tortillas in the dish, ensuring they are well covered, then sprinkle reserved meats and additional cheddar on top.

Bake uncovered for 20 minutes until the cheese is melted and bubbly.

Let cool for 5 minutes, then garnish with freshly chopped cilantro before serving.