Serves 4

INGREDIENTS

1 tbsp canola oil

8 breakfast sausages

5 cremini mushrooms, halved

2 eggs

3/4 cup milk

1 tbsp Dijon mustard

½ tsp dried thyme

½ tsp salt

½ tsp pepper

¾ cup flour

3 green onions, cut into ½” pieces

COOKING INSTRUCTIONS

Preheat oven to 425F

1. To a 12” round cast iron skillet add the canola oil, breakfast sausages, and cremini mushrooms. Cook in the oven for 8min.
2. Meanwhile, whisk together the eggs, milk, Dijon mustard, thyme, salt and pepper until nice and frothy. Whisk in the flour a little at a time until it is all incorporated.
3. Remove the skillet from the oven and turn over the sausage and mushrooms. Scatter the green onions into the pan.
4. Pour the batter gently into the pan so it surrounds all the other ingredients. Place the pan in the oven and cook for 20min.
5. Remove and let it cool for 5min. Cut into wedges and serve.

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