Ingredients
- 8-10 eggs
- 1 leek cut into half circles, then halved
- 1 lb. ground breakfast sausage
- 8 oz mushrooms, quartered
- ½ cup grated Gruyere cheese
- 1-2 tbsp. butter
- 1/4 cup white wine
- fresh thyme
- Salt & pepper
Instructions
- Preheat oven to 400F. Butter a cast iron pan or something similar in size.
- In sauté pan over medium heat, cook sausage bits and leeks in oil until the sausage is golden brown. Add in mushrooms and white wine about halfway through.
- Whisk eggs until slightly frothy. Season the eggs with salt, pepper, and fresh thyme.
- Once leeks, mushrooms, and sausage have cooled to room temp, add them into the egg mixture along with cheese. Stir until combined. Pour mixture into prepped cast iron.
- Bake in oven until center is set with a slight jiggle. Remove from oven and let cool.