Robust Sausage and Bell Pepper Scramble

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.

Add the breakfast sausage to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.

Stir in the diced green and red bell peppers. Cook for 5-7 minutes, or until the peppers are tender-crisp.

While the sausage and peppers cook, whisk together the eggs, milk, salt, and black pepper in a medium bowl until well combined.

Reduce the heat to medium-low. Pour the egg mixture over the sausage and peppers in the skillet.

Cook, stirring gently with a spatula, until the eggs are set but still moist, about 3-5 minutes.

If desired, sprinkle with shredded cheddar cheese and cook for an additional minute, or until the cheese is melted.

Serve immediately.