Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment, and arrange hash brown patties in a single layer.
2. Bake in the preheated oven until browned and crispy, flipping halfway through, 20 to 25 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
3. Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. Stir salsa, sour cream, and jalapenos together in a small bowl; set aside.
5. Brush 1 tablespoon melted butter evenly on bottom and sides of casserole dish. Arrange 5 tortillas, overlapping each other and lightly draping over the sides, to fully cover the bottom and sides of the dish. Spread cooked sausage over the tortillas.
6. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Whisk eggs, water, salt and pepper together in a large bowl until well blended. Add eggs to skillet and cook, stirring constantly, until loosely set and soft-scrambled, about 3 minutes. Spread eggs evenly over sausage.
7. Drizzle half of sour cream mixture over eggs and sprinkle on 3/4 cup cheese. Top with hash browns and remaining cheese.
8. Place remaining tortilla in the center of the dish and fold the overlapping tortillas over the center tortilla; press slightly to seal. Brush with remaining 2 tablespoons melted butter, pressing down to help tortilla edges stick together.
9. Bake in the oven at 375 degrees F (190 degrees C) until toasted golden brown, 25 to 30 minutes. Carefully place a large platter or board over casserole dish; invert casserole onto the board. Cut casserole into squares and serve with remaining sour cream sauce and more salsa as desired.