• Preheat oven to 350°℉
• Spray a 13x9-inch baking dish with non-stick cooking spray. Set aside.
• Whisk together eggs, milk, salt, and pepper in a medium bowl.
• Spray a large, cast iron skillet with non-stick cooking spray.
• Add egg mixture.
• Stir over medium heat until thickened and no liquid egg remains.
• Remove from the pan and set aside.
• In the same skillet, cook and crumble sausage, peppers, and onions over medium heat until no longer pink, 5-7 minutes.
• Drain off the fat and pat with paper towels to absorb any excess grease. Set aside.
• Stir together sour cream and soup in a small mixing bowl.
• Spread half the sour cream mixture in the bottom of the prepared baking dish.
• Layer with half the tortilla pieces, half the salsa, the scrambled eggs, and the sausage.
• Add the remaining tortillas and top wtih the remaining sour cream mixture.
• Spoon remaining salsa over the top then sprinkle with cheeses.
• Bake, uncovered, until heated through, 30-35 minutes.
• Garnish with green onions and cilantro.

Make-Ahead Option

• Assemble the casserole in your prepared baking dish, cover with plastic wrap, and refrigerate overnight.
• When ready to bake take the casserole dish out of the fridge while you preheat your oven.
• Bake the uncovered casserole in a 350-degree F oven as directed, increasing the time by three to five minutes.