1. Preheat oven to 350*. Spray a 9x13 pan with cooking spray.
2. Combine eggs, sour cream, milk, cheese and salt & pepper in large bowl. Mix on low speed with electric mixer, just until combined.
3. Heat large skillet over medium heat. Add sausage & cook until browned. Break into small pieces. Drain grease.
4. Add sausage to egg mixture.
5. Add bell peppers and onion to sausage skillet and saute’ for 2-3 min. Add to egg mixture bowl.
6. Pour mixture into greased 9x13 pan & bake for 35-50 min or until edges are set & center barley jiggly.
7. Leftovers can be stored in fridge for 3-4 days.
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