Heat cast iron skillet or medium sized sautee pan over medium heat. Spray with cooking spray, add 2 lbs breakfast sausage to hot skillet. Separate meat to crumble and cook until done. About 10 minutes.
While sausage is cooking, heat oven to 350 degrees, and mix together 12 eggs and 2 cups milk in a large mixing bowl. Add salt and pepper. Whisk until well combined.
Mince one shallot, dice a green pepper, and remove leaves then chop up a bunch of kale (about 2-3 cups, chopped). Mix vegetables and 1 c shredded cheddar cheese into egg mixture.
When sausage is done cooking, add to egg mixture and stir together. Spray a 9x13 inch glass baking dish with cooking spray. Pour egg mixture into pan.
Top with more shredded cheese if desired. Cook for 30 minutes, or until eggs are cooked all the way through. Serve, refrigerate, or freeze for breakfast for the week.