(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350 degrees F.
In a sauté pan, add Country Crock® Original Spread over medium heat, add crumbled sausage, and cook. Cook for about 10 minutes, then add red bell pepper, cook for 1-2 minutes, and then add red onion and garlic powder. Cook for another 1-2 minutes and set aside.
Grease a 9x13 inch glass baking pan with Country Crock® Original Spread.
Start layering the baking pan with 1/3rd of the tortillas in an even layer, then top evenly with 1/3rd of the sausage mixture, then add 1/3rd of the green onions, then add 1/3rd of the jalapeno slices. Sprinkle 1/3rd of cilantro and layer 1/3rd of both the cheeses. Repeat and make the same layers twice, ending with the cheese layer on the top.
In a separate large mixing bowl, whisk eggs with milk, hot sauce, black pepper, and salt until fully combined and a little bit bubbly.
Pour the egg mixture on top of the prepared baking dish.
Bake it for an hour or until golden brown.
Let cool it for 10 to 15 minutes, add chopped avocados and Pico de Gallo on top of the baking dish.
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