This is one of the best egg dishes I’ve ever tasted! It’s delicious at any temperature–hot, warm, even straight from the fridge. Though pork sausage is called for, you can use any sausage, and any flavoring–Italian-style, German-style…

2 T olive oil, plus extra for baking dish
1 c chopped onion
8 oz sausage, casings removed
1 bunch Swiss chard, stemmed and coarsely chopped
8 large eggs
1/4 c heavy cream, half-and-half, whole milk, yogurt, sour cream…
salt and pepper, to taste
1 c crumbled feta (or other, grated) cheese

1. Preheat oven to 325ºF. Lightly oil an 8-inch square baking dish. Heat a large skillet over medium heat. Add onions and sauté until softened, about 5 minutes. Add sausage and cook, breaking up pieces with a wooden spoon, until brown and cooked through, about 6 or so minutes. Transfer to a bowl, leaving some oil and fat in the skillet.

2. In the same skillet, add chard and sauté until wilted and tender, about 5 minutes (or longer) and any liquid has mostly evaporated. Transfer to bowl containing onion/sausage mixture. Stir to combine. Let cool.

3. In a large bowl, whisk together eggs, cream, salt, and pepper. Add onion/sausage/chard mixture and stir to combine. Stir in crumbled feta. Transfer to prepared baking dish. Bake until set in center, about 45 minutes, or up to 55 minutes. Let sit for about 5 minutes before serving.