Coat a 13x9-inch glass baking dish with nonstick cooking spray. Spread the bread over the bottom of the dish. Cook the sausage in a large skillet over medium-high heat for 5 to 8 minutes or until thoroughly cooked and no longer pink in the center, stirring frequently. Drain the sausage on a paper towel-covered plate. Arrange the drained sausage over the bread. Sprinkle with the bell pepper, green onions and green chiles. Whisk the eggs in a large bowl until blended. Whisk in the sour cream, milk, cumin, salt and pepper. Pour over the bread mixture. Sprinkle with the cheese. Cover and refrigerate overnight, if desired. Heat the oven to 350 degrees. Bake, uncovered, for 35 to 45 minutes or until puffed and a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Sprinkle with cilantro and serve with desired toppings. Topping suggestions: additional sour cream, chopped avocado, chopped tomato or Pico de Gallo.