1. Preheat the oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with cooking spray.

2. In a large skillet over medium heat, cook the breakfast sausage, breaking it into crumbles, until browned and cooked through. If the sausage is very lean, add the olive oil while it cooks. Drain excess grease if needed.

3. Stir the diced onion and red bell pepper into the skillet and sauté with the sausage for 3 to 4 minutes, until the vegetables start to soften. Remove the pan from the heat and let the mixture cool slightly.

4. In a large mixing bowl, whisk together the eggs, milk, salsa, diced green chiles, kosher salt, black pepper, chili powder, cumin and garlic powder until well blended. Stir in the chopped cilantro.

5. Spread half of the tortilla strips over the bottom of the prepared baking dish. Top with half of the sausage and vegetable mixture, then sprinkle with 1 cup of the cheddar cheese and 1/2 cup of the pepper jack cheese.

6. Repeat with the remaining tortilla strips, sausage mixture and another 1/2 cup cheddar and 1/4 cup pepper jack. Pour the egg mixture evenly over the top, gently pressing down so all the tortillas are moistened. Finish with the remaining cheddar and pepper jack.

7. Let the casserole rest for 10 minutes so the tortillas can absorb some of the custard, then bake for 35 to 40 minutes, or until the center is set, the edges are puffed and the cheese is deeply golden.

8. Cool the casserole for 10 to 15 minutes before slicing. Garnish with additional cilantro if you like and serve warm.