Chicken Breakfast Sausage, Egg and Veggie Casserole

• 1 - 14 oz. package chicken breakfast sausage, casings removed
• 2 cups chopped bell peppers
• 1.5 cups chopped red onions
• 12 large eggs
• 1/4 cup light sour cream
• 2 tbsp. grated Parmesan cheese
• 1 tsp. garlic powder
• 1/4 tsp. red pepper flakes
• 1/2 tsp. salt
• freshly ground black pepper
• 1 cup reduced fat shredded mozzarella cheese

Preheat oven to 375F.

Spray a large skillet with cooking spray.  Add the chicken sausage, breaking it up with a wooden spoon while it cooks until no longer pink.  Add the bell peppers and onions to the pan and continue to cook until the peppers soften and the onions become translucent, about 5 minutes.  

Meanwhile combine the eggs, sour cream, Parmesan, garlic powder, red pepper flakes and salt and season generously with freshly ground black pepper.  Whisk everything to combine.

Once the sausage, peppers and onions are ready, transfer then to a 8x11 baking dish coating with cooking spray.  Pour the egg mixture over the top and sprinkle the shredded mozzarella on top.

Bake for 30-35 minutes, until cooked through where a knife inserted comes out clean.

Let cool slightly and slice into 8 - 10 pieces.  Enjoy!