Begin by preheating your oven to 350°F (175°C). While the oven warms, grab two 9x13 baking dishes and lightly spray them with non-stick cooking spray.

In a large skillet over medium heat, add the pound of ground breakfast sausage. Cook for about 5–7 minutes until it's no longer pink. Incorporate the diced tomatoes and green chiles and simmer for another 2 minutes.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the frozen hashbrowns, sprinkle with half of the salt and pepper, and cook for 8–10 minutes.

In a large mixing bowl, combine the browned sausage mixture, crispy hashbrowns, and 2 cups of shredded cheese.

Take a tortilla and spoon about ¼ cup of the filling into it, rolling tightly. Place each rolled tortilla seam-side down in the baking dishes.

In a separate bowl, whisk together the eggs, half & half, sour cream, and remaining salt and pepper.

Slowly pour the egg mixture over the rolled tortillas, covering them all. Sprinkle the remaining shredded cheese over the top.

Cover the baking dishes tightly with plastic wrap and refrigerate for at least 30 minutes or overnight.

Let the casserole sit at room temperature for about 30 minutes before baking, then bake for 30–40 minutes.

Remove from the oven and let it cool for a few minutes before serving warm.