Ingredients:

  • 1 lb (450g) good-quality pork sausages, removed from casings
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 pint (568ml / about 450g) cherry tomatoes, halved
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 12 large eggs
  • 1/2 cup (120ml) whole milk or cream
  • 1/4 cup (60g) grated cheddar cheese
  • 1/4 cup (60g) grated gruyere cheese (optional)
  • Salt and freshly ground black pepper to taste
  • 8 slices thick-cut smoked bacon, cut into lardons
  • 4 slices day-old sourdough or country bread, crusts removed, cut into 1-inch cubes
  • 2 tbsp (30g) unsalted butter, melted
  • 2 tbsp chopped fresh parsley, for garnish

Instructions:

  1. Brown the sausage in a skillet, breaking it up into crumbles. Remove sausage and set aside.
  2. Sauté onion in the sausage drippings until softened.
  3. Add mushrooms and cook until softened and slightly browned.
  4. Stir in cherry tomatoes, thyme, salt, and pepper. Cook until tomatoes start to soften.
  5. Return sausage to the skillet and mix to combine. Let chill slightly.
  6. Whisk together eggs, milk/cream, cheddar cheese, gruyere (if using), salt, and pepper.
  7. Cook scrambled eggs in a skillet over medium-low heat, stirring constantly, until just set but still slightly moist. Don't overcook them!
  8. In the same skillet, fry bacon lardons until crispy. Remove bacon and set aside.
  9. Add butter to the skillet and fry bread cubes until golden brown and crispy.
  10. Spread the sausage and veggie mixture evenly in the baking dish.
  11. Pour the scrambled eggs over the sausage and veggie mixture.
  12. Sprinkle the crispy bacon and fried bread cubes evenly over the top.
  13. Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the eggs are set and the topping is golden brown.
  14. Let the bake rest for 5-10 minutes before slicing and serving.
  15. Garnish with chopped fresh parsley. Serve for breakfast for a crowd