Ingredients:

  • 1 lb bulk breakfast sausage (pork or turkey)
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 (4 oz) can diced green chilies, drained
  • 1 tbsp avocado or olive oil
  • 10 large eggs
  • 1/2 cup heavy whipping cream
  • 1 tbsp low-sodium taco seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups shredded Monterey Jack/Cheddar blend
  • Optional: 2 tbsp chopped fresh cilantro

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. In the large skillet, brown the sausage over medium-high heat, breaking it up as it cooks. Drain off any excess grease and set the sausage aside.
  3. Add oil to the skillet. Sauté the diced yellow onion and red bell pepper for 5–7 minutes until softened. Stir in the drained green chilies and cook for 1 minute to awaken the flavors.
  4. Spread the cooked sausage, sautéed vegetables, and chilies evenly across the bottom of the prepared baking dish.
  5. In a mixing bowl, whisk together the eggs, heavy whipping cream, taco seasoning, salt, and pepper until the mixture is uniform and slightly frothy.
  6. Sprinkle 1 cup of the shredded cheese evenly over the sausage and vegetable base.
  7. Pour the prepared egg custard evenly over the base layers. Gently shake the dish to ensure the liquid fills all the crevices. Sprinkle the remaining 1 cup of cheese over the top.
  8. Bake for 40–45 minutes, or until the center is set and a toothpick inserted near the middle comes out clean. The top should be bubbly and golden brown.
  9. Remove the casserole from the oven and let it rest for 10 minutes before slicing. Garnish with fresh cilantro if desired.