(Image from the Internet)

Ingredients:
 
Butter and flour for baking dish
1 tablespoon bacon grease or olive oil
1 1/2 cups finely chopped onions
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper, divided use
5 large eggs
1 cup (about 6 ounces) chopped ham
3/4 cup grated Swiss cheese
1/3 cup cream
1/4 cup dried bread crumbs
3 tablespoons chopped fresh chives, divided use
1 teaspoon chopped fresh rosemary
3/4 teaspoon chopped dried sage
 
Directions:

Preheat the oven to 325 degrees F.

Coat the sides and bottom of an 8-by-8-by-2 1/2-inch glass baking dish with butter and flour.

Heat the oil in a medium nonstick skillet over medium heat. Add the onions and season with the kosher salt and 1/8 teaspoon of the black pepper. Cook the onions until tender, 8 to 10 minutes.

Beat the eggs in a medium bowl, add the onions, ham, cheese, cream, bread crumbs, 2 tablespoon of the chives, rosemary, sage, and the remaining 1/8 teaspoon black pepper and stir to mix well.

Pour the egg mixture into the prepared dish and sprinkle the remaining 1 tablespoon chives over the top.

Bake until the egg mixture has set (firm in the center, about 35 to 45 minutes), remove from the oven and place on a rack to cool.

Trim the outside edges and cut into evenly sized squares of your desired serving size.

Place on a baking sheet, cover with foil, and reheat for about 5 minutes before serving.

The baked eggs can be cooked up to 2 days in advance and refrigerated, or frozen up to 1 week. If frozen, let the eggs thaw, cut into the serving squares if not already done, and warm as directed.