Sausage, Egg, And Vegetable Casserole

1  lb.		sweet italian sausage
1  tablespoon		olive oil
4  ounces		small head escarole, chopped
8  ounces		zucchini, thinly sliced
1/2  cup		red bell pepper, chopped
1  cup		small red onion, thinly sliced
1/4  teaspoon		salt
1/4  teaspoon		ground black pepper
7		large eggs,s at room temperature
1/2  cup		2% milk
1  ounce		grated parmesan cheese

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1 pound sweet italian sausage, casing removed and meat cut into 1" pieces
1 1/2 teaspoons olive oil
1/2 cup 2% milk, at room temperature

Alternate
Substitute kale, broccoli rabe, or broccoli for the escarole. Replace the pork sausage with chicken or turkey sausage.

Directions
1.Preheat the oven to 350°F. Coat an 8" x 8" baking dish with cooking spray.
2.Cook the sausage in a large skillet over medium-high heat until half-cooked, 6 to 8 minutes, stirring occasionally. Spread over the bottom of the prepared dish. Discard the fat in the skillet. Pour the oil into the same skillet and stir in the escarole, zucchini, bell pepper, onion, salt, and 1/8 teaspoon of the black pepper. Reduce the heat to medium. Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8 to 10 minutes. Let cool for 10 minutes and arrange over the sausage.
3.Meanwhile, in a large bowl, combine the eggs, milk, cheese, and remaining 1/8 teaspoon black pepper. Pour over the vegetables. Bake until the eggs are set, 40 to 45 minutes. Cut into squares to serve.