Preheat your oven to 350°F (175°C) and coat a nonstick 9 x 13-inch baking dish with nonstick spray.

In a large skillet, cook the ground pork breakfast sausage over medium heat until fully browned and crumbly, about 5-7 minutes.

In the same skillet, add chopped red bell pepper and scallions; sauté for 3-5 minutes until softened.

In a mixing bowl, whisk together the large eggs, half-and-half, Dijon mustard, dried dill, garlic powder, salt, and pepper until smooth.

Layer the sausage and vegetable mixture in the bottom of the baking dish, sprinkle with shredded cheddar cheese, then pour the egg mixture over the top.

Bake for 40-45 minutes until the edges are golden brown and the center is firm. A toothpick inserted should come out clean.

Allow to cool for about 5 minutes before slicing and serving warm.