Preheat the oven to 350°F (175°C). Roast the poblano peppers over an open flame or in the oven until charred. Place in a bowl and cover with plastic wrap to steam for 10 minutes. Peel and remove seeds.

In a greased 9x13 inch baking dish, layer the roasted peppers, followed by half of the Monterey Jack and cheddar cheese.

In a mixing bowl, whisk together the eggs, milk, salt, pepper, and cumin. Pour the egg mixture over the layered peppers and cheese.

Top with the remaining cheese.

Bake in the preheated oven for 30-40 minutes, or until the eggs are set and the top is golden brown.

Let cool for a few minutes before slicing. Serve warm with sour cream and salsa.