Preheat oven to 350°F (175°C).

Remove sausage from casings.

Chop green pepper and shallot.

Rinse, drain, and chop artichoke hearts.

Chop fresh broccoli and sun-dried tomatoes.

In a large skillet, cook sausage, green pepper, and shallot over medium heat for 8-10 minutes, breaking up the sausage.

Drain excess fat from the skillet.

Transfer the sausage mixture to an 8-inch square baking dish coated with cooking spray.

Top with artichoke hearts, broccoli, and sun-dried tomatoes.

In a large bowl, whisk together eggs, egg whites, milk, Italian seasoning, garlic powder, and pepper until blended.

Pour the egg mixture over the vegetables in the baking dish.

Sprinkle crumbled feta cheese on top.

Bake uncovered for 45-50 minutes, or until a knife inserted in the center comes out clean.

Let stand for 10 minutes before serving.

To freeze, cool the baked casserole completely, then cover and freeze.

To reheat, partially thaw in the refrigerator overnight.

Remove from the refrigerator 30 minutes before baking.

Preheat oven to 325°F (160°C).

Bake the casserole until heated through and a thermometer inserted in the center reads 165°F (74°C).