2cups(16 ounces or 450 g) breakfast sausage, or crumbled chorizo
1green bell pepper, diced
1small onion, diced
⅓cup(80 ml) whole or low-fat milk
¼teaspoonred pepper flakes, optional
1 ½cups(180 g) shredded cheddar cheese
Fresh parsley or chives, for garnish
Preheat the oven to 375 degrees F. Spray a 13x9 baking dish with cooking spray and set aside.
In a large skillet over medium-high heat, crumble and cook the sausage until no longer pink. Add the onion and bell pepper and saute for 3-4 minutes until softened. Stir in the garlic and cook for 30-60 seconds, until fragrant.
Transfer the content of the skillet in an even layer in the bottom of the prepared baking dish.
In a large mixing bowl, whisk together the eggs, milk, cumin, salt, pepper, and red pepper flakes. Pour the egg mixture over the sausage and veggies in the baking dish.
Sprinkle on the shredded cheese and bake for 20-25 minutes, until the eggs have set and the cheese is golden and bubbly. Remove from the oven and allow to cool before serving garnished with parsley or chives.
Store breakfast casserole covered in the refrigerator for up to 5 days.Reheat cooked breakfast casserole in the microwave in individual servings or in the oven to 350 for 15 minutes.Freeze uncooked breakfast casserole for up to 2 months. Cover tightly with plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before baking in the oven in the morning.