Turkey Sausage, Veggie and Cheddar Breakfast Casserole

Heat oven to 350 degrees F (180 degrees C). Spray a 9"x13" casserole dish or large deep pie dish with non-stick cooking spray.

Heat Extra-Virgin Olive Oil (1 Tbsp) in a skillet. Cook Red Onion (1/2) and Garlic (2 cloves) until onions start to get translucent. Season with Salt (to taste) and Ground Black Pepper (to taste). Add Red Bell Pepper (1/2 cup), Green Bell Pepper (1/2 cup), and cook an additional 1-2 minutes.

Remove from heat and set aside in a separate dish.

Cook the Turkey Sausage (1 lb) in the skillet you used for the vegetables. Season with Salt (to taste) and Ground Black Pepper (to taste), if desired. Once cooked all the way through, remove from heat and drain. Set aside.

In a large bowl, mix the Eggland's Best Classic Eggs (12), Light Sour Cream (1 cup) and 1 cup of the Shredded Cheddar Cheese (1 cup). Use a whisk to make sure everything is mixed really well. Season with salt and pepper.

Add the vegetables and turkey sausage to the bowl and mix until everything is coated with the eggs and well mixed.

Transfer to your casserole dish.

Cook for 40-50 minutes, until center is set. Remove from the oven, sprinkle with the remaining Shredded Cheddar Cheese (1/2 cup), and return to oven for 1-2 minutes to melt cheese.

Let cool then serve. You can make this ahead and store for easy meal planning.