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

In a medium saucepan, melt 2 tablespoons of salted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour, stirring for about 2 minutes until it turns a light golden brown. Gradually pour in 1 cup of milk and add 1 teaspoon of ground cumin. Bring to a boil, then stir in 4 ounces of cream cheese, 1 cup of salsa, and 1 cup of freshly grated cheddar cheese until smooth and creamy.

In a non-stick skillet, crack 8 large eggs and whisk until mixed. Cook over medium heat with a pinch of salt and pepper, stirring gently for about 3-4 minutes until just set.

Lay out 8 taco-size flour tortillas and spoon a portion of scrambled eggs down the center of each, followed by the sausage, bacon, and cheese. Drizzle with salsa, then roll each tortilla tightly and place seam-side down in the baking dish.

Pour the remaining salsa over the rolled tortillas and sprinkle with remaining cheese and reserved sausage and bacon if desired. Bake uncovered for about 20 minutes, or until cheese is gooey and bubbly.

Garnish with freshly chopped cilantro before serving.