Mexican Tortilla Breakfast Casserole

• 24 ounce johnsonville original recipe breakfast sausage links
• 1 cup chopped onion
• 1/2 cup chopped sweet red bell pepper
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 2 teaspoon chili powder
• 8 ounce mild green chiles, diced
• 2 cup cheddar cheese, shredded
• 1 cup pepper jack cheese, shredded
• 1/2 cup green onion, chopped
• 1/4 cup fresh cilantro, chopped
• 4 cup tortilla chips, coarsely crushed
• 10 eggs
• 2 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon hot pepper sauce

1. Cook sausages according to package directions; cut them into 1/4-inch slices; set aside. In a skillet, sauté onion and bell pepper in oil until almost tender. Stir in garlic and chili powder; cook for 1 additional minute. Next, add sausage and chiles; set aside.
2. In a bowl, combine cheeses, green onion, and cilantro. In a greased, 13-by-9-by2-inch baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients.
3. Sprinkle with remaining tortilla chips. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.