1-In a large bowl, combine 12 eggs, 1 cup sour cream, 1/4 cup milk, 2 cups shredded cheddar cheese, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Mix on low speed until just combined, creating a creamy base for your casserole.

2-In a large skillet, brown 2 pounds breakfast sausage, breaking it into small pieces as it cooks, then drain most of the grease to keep the dish from being too oily.

3-Add the cooked sausage to the egg mixture in the bowl, stirring it in evenly.

4-Using the same skillet, sauté 4 green onions, 1/2 diced green bell pepper, and 1/2 diced red bell pepper for 2-3 minutes until they’re softened but still vibrant.

5-Add the sautéed vegetables to the bowl and stir everything together thoroughly.

6-Pour the mixture into the greased pan and bake for 35-50 minutes, or until the edges are set and the center is slightly jiggly for that perfect texture.

7-Once done, let it cool slightly before serving; leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave for quick meals.