What's great about this dish is that it can be made up the night before you want to serve it, and in the morning just add the gravy and cheese to the top and bake.
Saute the sausage, sweet peppers and onion in a large skillet over medium heat.
Drain off any fat from the sausage.
Return skillet to medium heat, and add the eggs, salt and pepper.
Scramble the eggs until almost set.
Add the sour cream to the mixture and continue to scramble slightly.
Remove from heat and add the cheddar cheese.
Spoon approximately 3/4 cup of the mixture down the middle of each tortilla and roll up, placing seam side down in a 9 x 13 sprayed pan.
Adjust filling amount to accommodate the 8 tortillas.
Place plastic wrap over the top and refrigerate overnight, or you can continue with the recipe.
In the morning, remove from the refrigerator and let sit out to bring to room temperature if you have the time.
Preheat the oven to 350 degrees.
Mix the gravy mix with the water according to package directions.
Spoon the gravy mixture over the casserole.
Sprinkle with the colby/monterey jack cheese.
Bake uncovered for 30 to 40 minutes or until hot and bubbly.
Remove from oven, sprinkle with the sliced onions and serve.