Preheat oven to 350°F. Liberally spray a 15 x 10 x 1 inch jelly roll pan with cooking spray. Set aside.
In a large skillet cook the sausage over medium high heat for 5-7 minutes or just until no pink remains. Remove from the pan using a slotted spoon reserving 2 Tbsp drippings in the pan.
To the skillet add red bell pepper, green bell pepper and mushrooms. Season with 1/2 tsp salt. Cook for 3-5 minutes over medium-high heat just until beginning to soften. Scrape any brown bits from the bottom of the pan. Remove from the heat.
Assemble: Arrange cooked sausage on pan. Top with red bell pepper, green bell pepper, green onions and ribbons of basil. Sprinkle with 1 cup shredded cheese.
In a medium size bowl, whisk together eggs, cream or milk, ricotta cheese, 1 tsp salt, black pepper, granulated garlic, onion powder and ground nutmeg. Pour egg mixture evenly over ingredients in pan.
Sprinkle top with reserved 1 cup shredded cheese and grated Parmesan cheese.
Place into the oven and bake for 35-45 minutes. Check it at 30 minutes and gently shake the pan, the eggs should be set. If not, bake in 5 minute increments and check again. You can broil for a few minutes at the end to brown the top, if desired.
Cut into 12 even squares and serve with croissants, buttermilk biscuits, on toast or bagels with your favorite breakfast sides.
Store chilled in an airtight container for up to 5 days. Reheat in 15 second increments in the microwave just until heated through.