Heat a medium skillet over medium-high heat and add the spicy pork sausage. Brown sausage and break it up with a wooden spoon. When the sausage is fully cooked through, about 5 minutes, add the onion and green bell peppers. Cook until soften, about 5 minutes then add the green chiles and salt. Toss to incorporate everything. Put ingredients into a bowl and set aside.
Using the same skillet, over medium heat, add the 4 eggs and scramble them. Remove from heat.
Pour 1/4 cup of the enchilada sauce in the bottom of an oven-safe 10-inch round skillet or 10-inch round cast iron skillet. Place 2 flour tortillas on top of the enchilada sauce (they will overlap, it’s okay). Add half of the sausage mixture and half the eggs on top of the tortillas, sprinkle half the cheese on top, then drizzle with enchilada sauce.
Place the remaining 2 flour tortillas on top of the cheese layer then add the remaining half of the sausage mixture and the remaining half of the eggs on top of the tortillas. Sprinkle the remaining cheese on top, drizzle with the remaining enchilada sauce.
Pop in the oven for 20 minutes or until cheese is melted and bubbly.