1. Preheat oven to 375ºF.
2. Prepare veggies: wash and cut as instructed.
3. Cook the sausage in a large pan over medium-high heat until browned, breaking up the sausage as it cooks.
4. Add the leek (or onion), mushrooms, sun-dried tomatoes, garlic, salt and pepper to the skillet and cook a few minutes then remove the pan from the heat.
5. In a large bowl, whisk together the eggs with the milk until evenly combined.
6. Prepare a 9×13 inch baking dish with oil to prevent sticking.
7. Spread the sausage & veggie mixture onto the bottom of the baking dish then gently pour the egg mixture over top.
8. Place in the oven and bake 40-55 minutes until the center is set. If the top is browning more than you would like while the center finishes cooking, then you can cover during the last 10 minutes.
9. Remove from oven and let it cool 10 minutes before slicing.

Notes:

*Be sure to clean between the layers of the leek as there is sometimes dirt between them. How to cut a leek: Cut off the roots and the dark green part, leaving the light green and white part. Chop up the light green and white part. Throw away the dark green and roots.