2 pork (150g) sausages (such as mild or spicy Italian)
2 strips thick cut bacon
1½ cups (115g) button mushrooms, halved or quartered
Freshly ground black pepper
3 cups (675g) roasted potatoes
1 clove garlic, minced
½ cup (115g) crumbled English cheddar cheese
2 tablespoons (8g) chopped parsley
¼ cup (60ml) milk
½ cup (75g) halved cherry tomatoes
2 tablespoons (15g) chopped chives
Heat oven to 350F (176C).
Brown sausages on all sides in a 10-inch (25-cm) cast iron skillet over medium heat. Place sausages on a rimmed baking sheet and bake until cooked through or an instant read thermometer inserted into the center of the sausage reads 165F, about 10 to 15 min. Cool slightly before cutting into ½ inch thick slices.
Add bacon to pan and cook until crispy, about 8 to 10 min, turning occasionally. Crumble and set aside.
Add mushrooms to pan, adding a splash of oil if pan appears dry. Season with salt and pepper and cook, stirring often just until beginning to brown, 5 to 7 min.
Add the potatoes to skillet and cook for 2 minutes.
Add garlic; cook for 30 seconds. Return bacon and sausages to pan. Remove pan from the heat, scatter with cheese and parsley; set aside.
Beat eggs and milk in a large bowl. Season with salt and pepper. Gently pour egg mixture into the cast iron skillet and scatter with cherry tomatoes.
Bake until set in the middle and lightly golden brown on top, about 25 minutes. Scatter with chives.