Low Carb Zucchini Kale Sausage Egg Casserole

1 lb bulk breakfast-style sausage
1 Tbsp olive oil
4 cups kale, chopped
2 zucchini, chopped
1 red bell pepper, chopped
1 small onion, chopped
1/4 tsp salt
1/4 tsp black pepper, divided
7 large eggs
1/2 cup milk
1/4 cup shredded Parmesan cheese

Preheat oven to 350 degrees and oil an 8 inch square baking pan.
In a large skillet over medium heat, cook the sausage, breaking it up and cooking until almost done, not browned.
Spoon sausage into the prepared baking pan, spreading evenly in pan, press with back of spoon to pack down.
Put skillet back on burner over medium heat and pour the olive oil into the skillet, then add the kale, zucchini, bell pepper, onion, salt, and 1/8 tsp of the black pepper.
Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates a bit, about 8 minutes.
Remove skillet from heat and let cool slightly, then with a slotted spoon, spoon the vegetables over the sausage in the baking pan.
In a large bowl, put the eggs, milk, cheese, and the remaining black pepper and whisk to combine, then pour evenly over the veggie mixture in the baking pan.
Bake in preheated oven for 35 to 40 minutes or until the eggs are set.
Remove and let sit at room temperature for 5 to 8 minutes before cutting into squares and serving.
Makes 4 good sized servings for a filling meal.