In a nonstick skillet over medium-high heat, cook sausage, breaking it up with the back of a spoon, for 8-10 minutes or until no longer pink. Drain off fat and cool.
In a large bowl, whisk eggs until blended. Whisk in sour cream and half and half. In the baking dish, evenly layer bread, sausage, tomatoes and chiles. Pour egg mixture over the top and sprinkle with cheese. Cover and refrigerate overnight.
Preheat the oven to 350°. Bake for 45-50 minutes or until set and golden brown. Remove foil the last 10 minutes of cooking time. Cool and serve.