Cook the breakfast sausage according to package directions. Slice into coins and keep warm.
Layer the chips into a large cast iron skillet or 9 by 12 inch baking dish. Top with the pepper jack and Mexican blend cheeses. Bake for 5 minutes or until the cheese has melted.
While the chips are in the oven, scramble the eggs with a pinch of salt and pepper. Melt the butter in a small skillet over medium heat. Add the eggs and cook, stirring occasionally, until set to your liking.
When the chips are done, scatter the sausages over the top, spoon on the eggs, top with the queso fresco, salsa, avocado, and cilantro. Serve immediately.