1 tablespoon olive oil

1 1/2 pounds low-fat ground pork sausage

1 large shallot, minced

1 bell pepper (preferably red or green), cut into 1/4-inch cubes

4 eggs, whole

6 egg whites

2 cups low-fat sour cream

2 cups shredded sharp cheddar cheese

2 cups shredded mozzarella

Method:

1.   Preheat oven to 350ºF.

2.   In a large fry pan over medium – high heat, add 1 tablespoon of oil and allow to heat until hot, approximately 1 minute.

3.   Add ground meat in small bite size pieces, and cook until cooked through and brown, approximately 4 – 8 minutes depending.

4.   Using a slotted spoon, transfer cooked meat to a plate and set to the side.

5.   To the same pan, add shallots and cook until translucent, approximately 1 – 2 minutes. Add bell peppers, and cook until soft, approximately 4 minutes.

6.   Transfer shallots and bell peppers to a medium size bowl and add meat. Set to the side.

7.   In a medium size bowl, add all the eggs and lightly whisk to break yolks. Add sour cream and cheese and mix until smooth and evenly combined being careful to not over-mix.

8.   Add meat mixture to cheese mixture and combine until evenly incorporated.

9.   In a 9x13-inch baking dish lightly greased with oil or melted butter, add egg mixture and place in preheated 350ºF oven until eggs have set and casserole is cooked through, approximately 40 minutes.

10.  Remove from oven and allow to sit for 10 minutes before serving.

11.   Best served hot with a dollop of sour cream to garnish (optional).

Kitchen Note:  Leftover meat can easily be used in place of pork sausage but make sure it is cut into bite size pieces. Low-fat cheeses can be used in place of full fat to make it on the lighter side. As a side-note, this casserole can also be enjoyed cold if preferred throughout the week.