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.

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).

Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, approximately 5 to 7 minutes. Drain and discard grease.

Stir salsa, sour cream, and jalapenos together in a small bowl; set aside.

Brush 1 tablespoon melted butter evenly on the bottom and sides of the 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.

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.

Drizzle half of the sour cream mixture over eggs and sprinkle on 3/4 cup cheese. Top with hash browns and remaining cheese.

Place the 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.