Serves 8 to 12
Vary the variety of meat, cheese, and vegetables while maintaining the proportions, and you'll have an infinitely flexible breakfast dish! Add some chopped parsley or other mild herb.
| 12 oz | breakfast sausage links, cut into small rounds |
| 1 c | leeks, chopped fine |
| 1 c | sliced mushrooms |
| 2 c. | shredded Swiss cheese |
| 1 c | sour cream |
| 12 | eggs |
| 1/2 c | milk |
- Preheat oven to 350 degrees.
- Using a large, oven-proof frying pan, preferably non-stick, cook the meat and vegetables until meat is cooked through and vegetables are softened but not quite soft.
- Meanwhile, use a wire whisk to blend the sour cream with 3-4 of the eggs. Add remaining eggs and whisk well. Add milk and whisk again. (You can throw the eggs in with the milk and sour cream and whisk all at once, but this way seems to produce a smooth mixture with the least arm fatigue!)
- Mix the cheese into the egg mixture.
- When meat and vegetables are ready, spread them evenly on the bottom of the frying pan. Pour the egg mixture evenly over the top.
- Transfer pan to oven. Cook for 30-40 minutes, or until mixture doesn't jiggle. Test the center with a knife to be sure all is cooked through.
