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Preheat the oven to 425° F.
In a cast iron skillet, cook the breakfast sausage until browned, 7 to 10 minutes. Remove to a plate lined with a paper towel. In the same skillet, sauté onion and bell pepper until softened, about 5 to 7 minutes. Add chopped spinach and wilt.
In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
Meanwhile, cut the cornbread into 1 inch pieces. In a separate mixing bowl, toss together the cornbread, sautéed onions and peppers, sausage and 1 cup of cheese. Spread the cornbread mixture out evenly in a greased casserole pan and top with remaining cheese.
Gently pour egg mixture over the cornbread until everything is coated. Cover with aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the top is set and the cheese begins to brown, about 5 minutes.