Mexican Cheesy Sausage and Egg Casserole

Mexican Cheesy Sausage and Egg Casserole one pound fresh pork sausage, casings removed one medium/large sweet Vidalia onion one 1.25-ounce packet taco seasoning (I used medium heat) 8 large eggs 1/3 cup Milk 1 teaspoon freshly ground black pepper two 6-ounce packages Mexican Style Shredded Cheese, divided 3/4 cup red bell pepper, diced small half of 1 avocado, diced cilantro, for garnishing (green onions may be substituted) Preheat oven to 375F and spray a large casserole or baking dish with cooking spray; set aside. To a large skillet, add the sausage, onion, and cook over medium high heat for about 5 to 7 minutes, or until sausage is cooked through and no longer pink; stir intermittently and crumble sausage as it cooks. Evenly sprinkle with taco seasoning and stir to combine. Transfer sausage and onion mixture to prepared baking dish and form an even flat layer; set aside. To a large bowl, add the eggs, milk, pepper, and whisk to combine. Add one package of cheese, bell pepper, and stir to combine. Pour the egg mixture over the sausage in the baking dish. Evenly sprinkle the second package of cheese over the top and bake for about 30 to 35 minutes, or until cheese is as lightly golden browned as desired. I baked for 35 minutes because I like the cheese on the darker side but bake as long as necessary noting that all climates, ingredients, and sizes/shapes of baking dishes differ so baking time will vary. Evenly top with avocado and cilantro before serving. Dish is best fresh but will keep airtight in the fridge for up to 5 days.