• Preheat oven to 400F and spray a 13x9 baking dish with nonstick cooking spray. Set aside.
• Cut the bacon into thin strips and cook in a large skillet over medium-high heat. Transfer the cooked bacon to a paper towel and drain most of the grease from the skillet before adding the egg whites. Fully cook and remove from the heat. Set aside.
  
• Cut the flatbreads in half horizontally. Fill each half with a mixture of egg whites and bacon. Tightly roll from the long side and add to the baking dish. (Reserve a few pinches of bacon for topping the enchiladas.)
  
• Set the rolled enchiladas aside while you make the cheese sauce.
  

For the Cheese Sauce

• Heat a saucepan over medium heat before adding 2 tablespoons of butter.
  
• Once melted, add the flour and stir to form a thick paste.
  
• Cook for 30-60 seconds before adding half the milk, stirring well. Continue cooking and stirring until no lumps remain and the milk begins to thicken. It should slightly stick to a spatula or whisk.
  
• Add the remaining milk and continue cooking until the sauce thickens again. You can increase the heat to speed the process up at this point, removing from the heat to stir and prevent burning.
  
• Once the sauce thickens, remove from the heat and add 3 ounces of grated gouda. Stir well.
  
• Once the cheese is fully melted, add the paprika, black pepper, and sage.
  
• Pour the cheese sauce over the enchiladas and top with the remaining ounce of shredded gouda.
  
• Bake for 20 minutes or until the cheese is fully melted and the edges of the enchiladas are slightly browned and crispy. Top with remaining bacon pieces and fresh green onion, if desired. Let the breakfast enchiladas cool briefly before serving.