Get your greens at breakfast with this simple Chard and Egg Bake. It is a cinch to make and everyone will enjoy it since it is covered in shredded, melted cheddar cheese. Naturally high in protein, low-carb and gluten-free.

Here is an easy breakfast with rainbow chard in it. Naturally glutne-free, high in protein and primal. On healthyseasonalrecipes.com

We’ve settled in at our lake house, and have a new Saturday rhythm. It begins with being woken up by the sound of my sister, Jessie, coming out of her room at the crack of dawn to get ready to dash up to Burlington for the Farmers’ Market. The girls are still snuggled under their comforters; my little one snoozing just like her dad; and my oldest, reading Harry Potter on her Kindle. They rouse with the sound of Jessie’s footfalls because they know that a trip to the farmers’ market means they’ll get donuts if they tag along.

On our last trip to the Farmers’ Market I filled my bags with kale, chard, salad greens, radishes, baby squashes, purple onions, cherry tomatoes, duck eggs and bread. She too was filling her bags: squash blossoms, goat sausage, puntarella, and on and on.

Get your greens at breakfast with this simple Chard and Egg Bake by Healthy Seasonal Recipes. This also makes a great main course for dinner too.

At this point, I should probably tell you that our fridge back at the lake is not big enough to handle the Price sister’s farmers’ market rounds. It is a standard side-by-side fridge, and it is constantly bursting at the seams as it is. After a shopping trip like this, it would be brought to its knees. Nevertheless, there we are, in the morning sun, filling our bags with reckless abandon.

To make the fridge space shituation (sic) even worse, last week when I finally got home, I realized that the greens in my own garden were actually ready to be harvested too. I left the chard and kale to grow a few more days. I just couldn’t handle it.

When we finally got back to the lake we played an advanced game of vegetable Tetris, and somehow, miraculously we stuffed it all into the fridge. And I vowed to get the greens situation under control. As you can imagine, we’ve been eating them for breakfast, lunch and dinner. Literally.

Get your greens at breakfast with this simple Chard and Egg Bake by Healthy Seasonal Recipes. Everyone will enjoy it since it’s covered in cheddar cheese and it’s low-carb.

So here you have the second greens recipe of the week. This time it’s chard that I am cooking up. I used up a whole big bunch, and it cooked down for four servings. Phew. This also makes a great main course for dinner too.

More Egg and Chard Recipes

Thanks so much for reading! If you make this recipe, please come back and let me know by leaving a rating and review! 

Happy Cooking!

~Katie 

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Get your greens at breakfast with this simple Chard and Egg Bake by Healthy Seasonal Recipes. Everyone will enjoy it since it’s covered in cheddar cheese and it’s high in protein, low-carb and gluten-free

Chard and Egg Bake

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

Get your greens at breakfast with this simple Chard and Egg Bake. It’s a cinch to make and everyone will enjoy it since it’s covered in shredded, melted cheddar.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 bunch chard, leaves and stems chopped and separate
  • 1 small onion, chopped
  • 6 large eggs
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper, or to taste
  • 3 ounces cheddar cheese, shredded

Instructions

  1. Preheat oven to 350 degrees F. Coat a 2 ½ quart baking dish with cooking spray.
  2. Heat oil in a large skillet over medium-high heat. Add chard stems and onion and cook, stirring often until the onion and chard stems start to soften, 2 t 4 minutes. Add chard leaves and 2 to 3 tablespoons water and cook, stirring to wilt them down until they are soft and the water is evaporated. Transfer the chard mixture to the prepared baking dish.
  3. Beat eggs, dill, Dijon, salt and pepper in a medium bowl. Pour over the chard.
  4. Bake until the eggs are just slightly wobbly in the center, 20 to 24 minutes. Add cheese on top and continue baking until the eggs are cooked through and the cheese is melted, about 4 minutes. Let cool 5 to 10 minutes before slicing into 4 squares to serve.

Nutrition

  • Serving Size: 1/4 casserole
  • Calories: 237
  • Sugar: 1 g
  • Sodium: 581 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Carbohydrates: 4 g
  • Fiber: 3.5 g
  • Protein: 15 g