Whisk in a bowl.
5 large eggs
1 cup milk
1/2 cup sour cream
In a pan, fry up about 8-9 ounces of spicy breakfast sausage. Sprinkle with a shake of red pepper (to taste) and a 1/2 - 1 teaspoon of Penzey's Northwoods Fire Seasoning (a mix of salt, chipotle pepper, hungarian paprika, tellicherry black pepper, garlic, rosemary, thyme and cayenne).
Chop two cups of of diced veggies (I used chopped frozen broccoli which I nuked just long enough to thaw).
Mix cooked/drained sausage with veggies and egg/milk mixture. Stir in
1 box stove top stuffing - I used cornbread style.
Stir in 1/2 to 3/4 cups cheese. Bake at 375 in deep casserole dish for one hour, covered. Remove lid, sprinkle with about another half cup cheese and bake 5 minutes longer, until cheese is melted.
I served with Pillsbury cresent rolls smeared with a half teaspoon of Jalapeno Jelly and 1/2 teaspoon of cream cheese, then rolled up.
For a milder dish, this is also excellent with sage flavored stuffing with smoked ham or turkey, using Penzey's Ozark seasoning or seasoning of your choice instead of the red pepper and fire seasoning.