1 tbs, plus 1 tsp butter
1 medium leek, white and light green parts only, finely sliced
1/4 medium red onion, finely diced
1/4 medium red pepper, finely diced
100g oyster mushrooms, trimmed, sliced
1 cup hash browns, par-cooked
5 large eggs
3 tbs cream
12 slices bologna
kosher salt/fresh ground pepper
In a small pot over low heat, melt 1 tbs butter. Add leeks and stir. Cover and cook until very tender. Cool.
In a medium skillet over medium heat, melt 1 tsp butter. Add onion, pepper and mushrooms. Sauté until softened. Season lightly. Cool.
In a large bowl, whisk together eggs and cream. Fold in leeks and veg mix. Transfer to a large liquid measuring cup for pouring.
Fit bologna slices into a muffin pan. Spoon hash browns into cups then cover with egg mixture. Bake at 350F until egg is cooked, about 18 minutes.