1 sm. red onion
2 scallions
1 (6 oz.) Monterey Jack or Swiss cheese, about 1 1/2 c. grated
3/4 lb. link sausage
10 eggs
1/3 c. milk
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. chopped parsley

Cut onion and scallions into thin slices. Grate cheese. Put sausages and 2 tablespoons water in a large frying pan, cover and simmer 5 minutes over medium heat. Uncover and continue cooking until the water evaporates and sausages are well browned, about 10 minutes. Remove sausages from pan and discard all but 1 tablespoon fat. Add onion to pan and cook over medium-low heat until soft, about 2 minutes. Add 1 tablespoon water and simmer 1 minute scraping up any brown bits from the bottom of pan. Remove onion and set aside. Heat oven to 425 degrees. Butter 2 round baking dishes or pie pans. Whisk together eggs, milk, salt, and pepper. Stir in cheese. Arrange sausages like spokes of a wheel in prepared pans. Divide onions between pans and then pour half of the egg mixture into each. Sprinkle each with half of the scallions and parsley. Bake until centers are just set, 15 to 20 minutes. Makes 12 slices.

We like this egg dish best warm. Since it can be entirely prepared ahead of time and just baked at the last minute, it is not much trouble. You can often serve it cooled to room temperature or even reheated.