Preheat the oven to 350 degrees.
Crumble the sausage into a large skillet and cook over medium-high heat. As the sausage begins to brown, add the onion and the peppers. Continue cooking, stirring frequently until the vegetables are tender and the meat is fully cooked (about 5 minutes). Add the green chile and stir to combine.
Transfer the meat and vegetables to a plate.
While the sausage mixture cooks, crack the eggs into a bowl and beat them lightly, just to combine them. Transfer the meat and vegetables to a plate and add the butter to the skillet over medium-high heat.
Pour the eggs into the hot skillet. Season the eggs with the salt, pepper and garlic. As the eggs begin to set, gently pull them across the skillet with a spatula, forming large, soft curds. The eggs are done when they look just a little bit runny. The eggs will continue to cook some when removed from the heat.
Add the sausage mixture back to the skillet with the eggs. Stir to combine.
Pour 1/2 cup of enchilada sauce (red or green; OR 1/4 cup of each) into the bottom of a 9-inch by 13-inch baking dish. Arrange a layer of tortilla wedges (1/3 of the total tortilla wedges) over the sauce. NOTE: use 16 corn tortilla quarters per layer.
Distribute half the eggs misture over the layer of tortillas. Sprinkle generously with 1 1/2 cup of the cheese.
Add another layer of tortilla wedges (another 1/3 of the total), the remaining egg mixture, 1 1/2 cups cheese. Finish with the remaining tortilla wedges.
Pour the remaining sauce over the top layer of tortillas. Sprinkle generously with the remaining cheese. Bake for 20-22 minutes, until the cheese has fully melted and is lightly browned. Sprinkle with cilantro and serve with sour cream and hot sauce, if desired.