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1
Position rack in center of oven and preheat to 325 degrees.
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2
Line outside of 9-inch springform pan with heavy-duty foil; lightly brush inside of pan with melted butter.
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3
Brush both sides of tortillas with melted butter.
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4
Center 1 tortilla in bottom of pan; arrange remaining tortillas around sides of pan, overlapping slightly, allowing about 2 inches overhang and covering pan completely; set pan on baking sheet.
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5
Heat heavy 10-inch skillet over medium-high heat;add sausage and cook until browned, crumbling with fork, about 5 minutes.
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6
Blot any drippings with paper towels.
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7
Reduce heat to medium; add bell peppers and cook until tender, about 6 minutes.
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8
With steel knife, combine green onions,garlic and jalapeno chili in work bowl and process until minced.
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9
Add chili mixture to sausage and warm through, about 2 minutes; remove from heat.
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10
With steel knife, mince cheese;remove from work bowl and set aside.
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11
Process bread to fine crumbs, about 1 minute.
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12
Add eggs, milk,chili powder and 1/2 teaspoon salt and blend 10 seconds.
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13
Spread sausage evenly over tortillas, gently pressing tortillas to conform to sides of pan.
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14
Pour in egg mixture and sprinkle with cheese.
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15
Bake 5 minutes;fold tortilla overhang over cheese.
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16
Continue baking until puffy and pale gold, about 50 minutes.
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17
Run thin knife between tortillas and pan sides; release sides.
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18
Garnish with cilantro and serve hot with sour cream and Recipe #336985.
