In a medium skillet over medium high heat cook the hot sausage for 5-7 minutes or until it begins to brown. Remove from skillet and drain on paper towels.

In the same skillet cook the potatoes, onions, and peppers for 5-7 minutes or until they are soft.

Add in the garlic and cook for 1 minutes. Remove from heat and stir in the hot sausage. Set aside.

In a large bowl whisk together the eggs, half and half, green chilies, and chili powder. Stir in the salt and pepper.

Spray an 11 x 7 baking dish with cooking spray. Layer half of the sausage mixture, half of the cheeses, and then half of the egg mixture. Sprinkle with 1 tablespoon of the cilantro. Top with the remaining hot sausage and egg mixture then sprinkle with remaining cheeses. Top with 1 tablespoon of cilantro.

Cover the dish and refrigerate for at least 1 hour or overnight.

Preheat the oven to 350 degrees. Remove the cover and cook for 40-45 minutes or until the center of the dish is set and it is bubbling.

Remove from oven and let stand 10 minutes.

Sprinkle with remaining cilantro and serve warm.