Preheat the oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray or a thin layer of olive oil.

In a large bowl, whisk together the eggs, sour cream, and milk. Set aside.

Brown the sausage in a large skillet over medium-high heat, breaking up the meat as it cooks.

Add the pork to the egg mixture, reserving about 2 teaspoons of grease in the pan.

Add the bell peppers and green onion to the same pan (with the leftover pork grease) over medium-high heat. Cook for 3 to 5 minutes, until the vegetables soften.

Add the Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper to the vegetables and cook for 1 minute, until fragrant.

Add the vegetables to the egg mixture, along with the cheese and parsley. Stir to combine.

Transfer the mixture to the prepared pan.

Bake for 35 to 45 minutes, until the edges of the casserole are golden and set and the center is still barely jiggly.

Cool the pan on a wire rack for at least 10 minutes before slicing and serving.