Preheat your oven to 375°F.

Remove 8 oz of Italian sausage from casings and crumble into a 10-inch oven-safe skillet over medium heat.

Cook for 5-6 minutes until browned and cooked through. Remove to a plate, leaving about 1 tablespoon of fat in the pan. Pork sausage must reach 160°F.

Add 8 oz of sliced mushrooms (cremini, shiitake, or a mix) to the pan and cook for 5-6 minutes until golden and tender.

Add 2 cloves of minced garlic and cook for 30 seconds until fragrant.

In a large bowl, whisk together 10 large eggs, ¼ cup of heavy cream, 2 tablespoons of chopped fresh tarragon (or 2 teaspoons dried), ½ cup of grated Gruyère or Swiss cheese, ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Return the cooked sausage to the pan with the mushrooms and spread evenly.

Pour the egg mixture over the sausage and mushrooms, gently stirring to distribute evenly.

Cook on the stovetop for 2-3 minutes without stirring, just until the edges begin to set.

Transfer the skillet to the oven and bake for 15-18 minutes until the center is just set and no longer jiggly. The center must reach 165°F because the dish contains sausage.

Turn on the broiler and broil for 2-3 minutes until the top is golden brown.

Let cool for 5 minutes, then slice into wedges and serve warm or at room temperature.