1. Preheat oven to 350’. Coat a 9x13” pan with cooking spray. Set aside.
2. Heat a large skillet over medium heat and add the fennel seeds. Toast them for 2 minutes, stirring constantly with a spoon.
3. Add oil to the pan and add the diced peppers, onions, and Italian seasoning. Cook about 5 minutes or until vegetables are soft.
4. Add pork and water to the pan of vegetables and mix well, cooking until the water has evaporated.
5. Transfer pork and pepper mixture to the prepared 9x13” pan and spread evenly over the bottom.
6. In a separate bowl beat eggs and add milk. Pour the beaten egg and milk mixture over the pork and peppers in the pan.
7. Bake for 25 minutes, then carefully top with cheese. Bake additional 15-20 minutes or until the center is set
Chef’s Notes:
● Can be baked in a cupcake tin. Bake for 15-18 minutes
● Leftovers can be frozen in individual slices for breakfasts later in the week. Wrap individually in plastic wrap and place in freezer bad. Microwave to reheat
● Use leftover slices for breakfast sandwiches or on toast or a bagel
● Make it vegetarian! Omit the meat and add extra veggies.