Ingredients:
12 large eggs
1 cup heavy cream
8 ounces chicken sausage, casings removed and sausage crumbled
1 sweet potato, peeled and diced
1 leek, white and light green part only, thinly sliced
1/2 cup crimini mushrooms, sliced
2 tablespoons vegetable oil
Salt and pepper for seasoning

Directions:
1. Crack eggs into a medium bowl. Add cream and whisk vigorously until mixture is smooth. Set aside.
2. In a large skillet, heat oil over medium heat. Add sausage and cook, stirring frequently, until sausage is browned. Using a slotted spoon, transfer to a paper towel lined plate to drain.
3. In the same skillet, add diced potato. Cook over medium high heat until potato is beginning to soften and edges are beginning to brown.
4. Add sliced leeks and mushrooms to the skillet with the potatoes. Stir well to combine mixture. Continue to cook until potatoes are completely tender and leeks and mushrooms have softened and beginning to turn golden brown.
5. Reduce heat to medium low. Add egg mixture and sausage to skillet with vegetables. Stir to combine. Cook, stirring frequently, to desired firmness. Season to taste. Serve warm.