In a medium saucepan over medium heat, melt salted butter. Whisk in flour and cumin for about 1 minute. Gradually pour in milk, whisking until thickened, about 3-5 minutes. Incorporate cream cheese, salsa, and cheddar cheese until smooth.

In a non-stick skillet, crack eggs into a bowl and whisk with salt and pepper. Pour egg mixture into skillet, stir gently. Cook for 5-7 minutes until soft. Remove from heat.

Lay tortillas flat, spoon scrambled eggs onto each. Top with sausage and bacon. Sprinkle extra cheese, roll tightly, and place seam-side down in greased baking dish.

Preheat oven to 350°F (175°C). Pour remaining salsa over tortillas, sprinkle with leftover cheese, bacon, and sausage. Bake for 20 minutes until cheese is melted and bubbly.

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