Preheat oven to 350º Fahrenheit.

In a medium skillet over medium heat, brown and crumble sausage. Add olive oil if necessary.

Add mushrooms and cook about 5 minutes or until soft, stirring occasionally.

Add remaining vegetables, herbs, and salt and cook about 2 minutes or until slightly softened and well combined. Pour mixture into baking dish.

Crack eggs into a medium bowl and whisk well.

Pour over sausage-vegetable mixture and bake 25-30 minutes or until a knife, inserted in the center, comes out clean.

Serve warm.

Make-ahead Instructions: Assemble the entire casserole the night before (through step 4), cover tightly with foil, and refrigerate overnight. In the morning, let it sit at room temperature while your oven preheats, then bake as directed—you may need to add 5-10 extra minutes to the baking time since it’s starting cold.

Storage and Reheating: Store leftovers in an airtight container for up to 5 days. It reheats beautifully in the microwave (60-90 seconds per portion) or in the oven at 350°F covered with foil for about 15 minutes.

Freezer-Friendly: Wrap individual portions tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual, or microwave from frozen for 2-3 minutes.