Breakfast Crunchwrap Casserole

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange hash brown patties in a single layer. (5 minutes)

Bake hash browns until golden brown and crispy, flipping halfway through. Reduce oven temperature to 375°F (190°C). (20-25 minutes)

While hash browns bake, heat a large skillet over medium-high heat. Cook sausage, breaking it apart with a spoon, until browned and cooked through. Drain any excess grease. (5-7 minutes)

In a small bowl, combine salsa, sour cream, and pickled jalapeños. Set aside. (2 minutes)

Brush a 9x13 inch casserole dish with 1 tablespoon of melted butter, ensuring the bottom and sides are evenly coated. Arrange 5 tortillas in the dish, overlapping them slightly and allowing them to drape over the edges. (5 minutes)

Spread the cooked sausage evenly over the tortillas in the dish. (2 minutes)

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. In a large bowl, whisk together eggs, water, salt, and pepper until well combined. Pour the egg mixture into the skillet and cook, stirring gently, until loosely set and soft-scrambled. (5 minutes)

Spread the scrambled eggs evenly over the sausage layer. Drizzle half of the sour cream mixture over the eggs, then sprinkle with 1 1/2 cups of the shredded cheddar cheese. Top with the crispy hash brown patties and the remaining 1/2 cup of cheese. (5 minutes)

Place the remaining tortilla in the center of the dish. Fold the overhanging tortillas towards the center, pressing gently to seal. Brush the top with the remaining 2 tablespoons of melted butter, ensuring the edges are well coated. (5 minutes)

Bake in the preheated oven until the tortilla crust is golden brown and the cheese is melted and bubbly. (25-30 minutes)

Let the casserole cool for a few minutes before inverting it onto a large platter or cutting board. Cut into squares and serve immediately with the remaining sour cream sauce and extra salsa on the side. (5 minutes)