Ingredients:

  • 1 lb lean ground breakfast sausage
  • 1 medium yellow onion, finely diced
  • 1 cup red and green bell peppers, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 10 large eggs
  • 1/2 cup low-fat milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 2 cups sharp cheddar cheese, shredded

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the sausage, breaking it apart with a spatula until browned and crisp.
  2. Add the diced onions and peppers to the skillet, sautéing until the vegetables are translucent and edges are slightly charred.
  3. Stir in the minced garlic for the final 60 seconds until fragrant.
  4. In a large mixing bowl, whisk eggs, milk, salt, pepper, and smoked paprika vigorously for 2 minutes to incorporate air.
  5. Fold 1.5 cups of shredded cheddar and the cooked sausage mixture into the egg base.
  6. Pour the mixture into a greased 9x13 inch baking dish, smoothing the top with a spatula.
  7. Sprinkle the remaining 0.5 cups of cheddar evenly across the surface.
  8. Bake at 350°F (175°C) for 35–45 minutes until the center is set and the top is golden-brown.
  9. Let the casserole rest for 10 minutes before slicing to allow proteins to set.