Directions
Preheat your oven to 375°F / 190°C. Lightly grease a 9x9 inch (or similar 2-quart) casserole dish.
In a large skillet over medium-high heat, cook the ground pork sausage, breaking it up with a spoon, until browned.
Add the diced zucchini and onion and cook for 5-7 minutes, until tender.
Stir in the shredded cabbage and cook for another 2 minutes until it wilts.
Drain any excess grease from the skillet and transfer the sausage and vegetable mixture to your prepared casserole dish, spreading it in an even layer.
In a medium bowl, whisk together the eggs, mayonnaise, mustard, dried sage, cayenne pepper, salt, and black pepper until smooth and fully combined.
Stir 1 cup (240 ml) of the shredded cheddar cheese into the egg mixture.
Pour the egg and cheese mixture evenly over the sausage and vegetables in the casserole dish.
Sprinkle the remaining ½ cup of cheddar cheese over the top.
Bake for 25-30 minutes, or until the center is set, the edges are bubbly, and the cheese on top is golden brown and melted.
