1-Preheat the oven: Preheat the oven to 350 degrees and spray a 9×13 inch pan with cooking spray to avoid sticking.

2-In a large bowl, combine the ingredients: 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 for an even blend.

3-Cook the sausage: Cook the 2 pounds sausage in a large skillet over medium heat, breaking it into small pieces until browned, then drain most of the grease and add the sausage to the egg mixture.

4-Sauté the vegetables: In the same skillet, sauté the 1/2 green bell pepper (diced) and 1/2 red bell pepper (diced) along with the 4 green onions for 2 to 3 minutes until softened, then add them to the egg mixture and stir everything together.

5-Pour and bake: Pour the mixture into the prepared pan and bake for 35 to 50 minutes, until the edges are set and the center is slightly jiggly.

6-After baking: Once baked, let it cool for a few minutes before serving. Leftovers can be refrigerated for 3 to 4 days and reheated in the microwave for quick meals.