I made this breakfast bake for a brunch I hosted with several of my friends from the publishing world. Four of my friends, their husbands, and kiddos were some of the first guests David and I have hosted in our apartments. We had three small (but mobile!) infants, a two-year-old, and a four-year-old playing with Sophie on the living room floor.
Gruyere Egg Bake
8 medium yellow potatoes
1 pound Italian sausage
¼ cup sliced ramps, white and light green parts only, thinly sliced
1 red bell pepper, diced
1 shallot, chopped
½ cup milk or half-and-half
2 cups shredded Gruyere cheese (from a 4x4x0.5-inch block)
salt & pepper
1. Prepare the potatoes. Wash and cut the potatoes into even pieces. Coat with a light layer of oil and roast in a 400-degree oven for 30 minutes, tossing potatoes every 10 minutes. This can be done a day or two ahead.
2. Cook the Italian sausage in a skillet, breaking apart the sausage as it browns, until cooked through. Prepare the rest of the vegetables (ramps, shallot, red pepper). In a separate bowl, combine the eggs, milk, and cheese and stir until combined.
3. Layer the sausage and vegetables in an even layer in a 9×13-inch baking dish. Pour the egg and milk mixture over the sausage and vegetables. Bake at 400 degrees for 30 minutes, until the eggs are cooked through and puffy. Cut into squares and serve.