Preheat oven to 350 degrees F.

Spray a 9” x 13” casserole dish with non-stick cooking spray. Set aside.

In a large frying pan, cook ground sausage meat until fully cooked. Drain fat and place cooked sausage into a large bowl. Set aside for now.

In the same (now empty) frying pan, place the butter, mushrooms, bell pepper and white onion. Cook over medium heat until the vegetables have started to soften a bit (about 2 minutes).

Add cooked vegetables to the large bowl with the cooked sausage meat.

In a separate large bowl, whisk together the eggs, sour cream, heavy cream, Italian seasoning, salt and black pepper. Whisk together until well combined.

Add the egg mixture and 1 cup of the shredded cheese to the sausage mixture bowl. Stir well to mix.

Pour the mixture into the prepared 9” x 13” casserole dish.

Sprinkle the remaining 2 cups of shredded cheese over top.

Bake for 45 to 50 minutes until the eggs are set (the middle no longer jiggles) and the outside edges of the casserole have started to brown.

Optional: Sprinkle with fresh parsley before serving.

Serve hot.

Store leftovers in a sealed food-safe container in the fridge for up to 4 days.  Let leftovers cool completely before storing in a sealed food-safe container.