In a large mixing bowl, combine eggs, milk, salt, and pepper. Stir in shredded cheese.
Next, prepare veggies. Skin and dice sweet potatoes into bite size pieces. In a cast iron pan, add a little butter ( or drizzle a bit of olive oil) and pan fry the sweet potatoes for 8-10 minutes, just until they form a slight crust. If you skip this step, the sweet potatoes turn into more of a mush when baked. Pan frying helps them keep their shape and texture. Wash and chop Swiss chard, add to the cooking sweet potatoes and let them wilt.
Remove sweet potatoes and Swiss chard from your pan and set aside. Add onions and a hefty pat of butter. Low and slow is the trick when caramelizing onions. Stir occasionally. When they’re golden brown and translucent, remove from pan and set aside.
Use your veggie pan to brown sausage – all the flavors meld together so well. I prefer a maple infused ground sausage, but regular is ok too.
So much of this you can do simultaneously. I just prefer less dishes when all is said and done so I don’t rush it.
Now, it’s assembly time! Butter your baking dish, a 9 inch diameter one. Fill with sweet potatoes, onions, Swiss chard, and sausage. Stir your egg mixture to incorporate cheese (it tends to settle in the bottom) and pour over the top.
Bake at 375 degrees for 30 minutes or until the top is golden and set.