Instructions

• Preheat oven to 350°F. Coat a 9×13-inch casserole dish with nonstick spray.
• Heat a large skillet over medium-high heat. Add 1 lb ground turkey or chicken sausage and cook, breaking into crumbles, until browned and cooked through (about 6–8 minutes). Transfer cooked sausage to a plate and set aside.
• Wipe out the skillet if there is excessive fat, then add 1 Tbsp olive oil and reduce heat to medium. Add 1/2 cup chopped onion, 1 red bell pepper (diced), and 1 green bell pepper (diced). Sauté until the onions are translucent, about 6 minutes.
• Add 3 cups baby spinach (roughly chopped) to the skillet and cook until just starting to wilt, about 1–2 minutes. Stir in 2 chopped green onions. Remove from heat.
• In the prepared 9×13 dish, spread the cooked sausage and the vegetable mixture evenly.
• In a large bowl, whisk together 12 eggs, 1/3 cup half and half (or milk of choice), 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp dried mustard until well blended. Stir in 1 1/2 cups shredded sharp cheddar cheese.
• Pour the egg-and-cheese mixture evenly over the sausage and vegetables in the casserole dish and gently stir or press so the ingredients are evenly distributed.
• Bake in the preheated oven for 35–40 minutes, until the top is set, edges are slightly browned, and a knife inserted near the center comes out clean.
• Let the casserole rest 5 minutes before slicing and serving.