This easy Swiss Chard Egg Bake is a simple breakfast casserole that is high in protein! It is a veggie-packed meal prep breakfast recipe to make when you have extra Swiss chard from the garden or Farmers’ market.

the chard egg bake in the white casserole dish, one slice is being lifted out of the casserole

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Why We Love This Swiss Chard Egg Bake

I came up with this Swiss Chard Egg Bake because we are swimming in fresh chard from the veggie garden. We’ve been eating chard for breakfast, lunch and dinner. BTW, if you’re in a similar boat, try my popular Simple Sauteed Chard!

So this Chard Egg Bake was born out of necessity, but it was a happy discovery! We love the combo of sweet onion, eggs, cheese and earthy Swiss chard.

It is a great high-protein breakfast that re-heats well, and it also makes a great main course for dinner too. Serve it with toasted whole-wheat bread.

Ingredient Notes

  • Kitchen Staples: onion, Dijon mustard, olive oil, salt and pepper
  • 1 bunch chard: Chard bunches vary in size but are roughly 3/4 lb each. Here’s how to cut and clean the chard. Make sure to keep the stems and leaves separated because they cook at different rates.
  • 6 large eggs
  • Dill: I have this in my garden too. It is not necessary but adds a lovely fresh touch. You could also add in basil or chives instead.
  • Shredded cheddar cheese: Feel free to switch this up if you have another cheese on hand that you need to use up. Feta is great with this combo too!

How To Make Swiss Chard Egg Bake

Step 1: Preheat Oven and Prep Pan

Preheat oven to 350 degrees F. Coat a 2 ½ quart baking dish with nonstick cooking spray.

Step 2: Cook the Swiss Chard

Heat the oil in a large skillet over medium-high heat. Add the chard stems and onion and cook, stirring often until the onion and chard stems start to soften, 2 to 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.

Step 3: Beat Eggs with Seasoning

Beat eggs, dill, Dijon, salt and pepper in a medium bowl. Pour over the chard.

Step 4: Bake and Then Add On Cheese

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.

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the chard egg bake with a slice removed
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FAQs and Expert Tips

How to reheat?

Place a serving on a microwave-safe dish and microwave on high power for 90 seconds or until steaming hot. Alternatively, place a serving on a small baking dish and cover with foil. Bake at 350 degrees F until steaming hot, about 20 minutes.

How to store

Once the egg bake is cool, cover with foil or plastic wrap and refrigerate up to 3 days.

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More Egg Recipes and Swiss Chard Recipes

a serving of the chard egg bake on a blue and white plate

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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the chard bake in a white casserole dish with a serving utensil slicing into it to cut a serving

Swiss Chard and Egg Bake

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5 from 18 reviews

  • Author: Katie Webster
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Description

This easy Swiss Chard Egg Bake is a simple breakfast casserole that is high in protein! It is a veggie-packed meal prep breakfast recipe to make when you have extra Swiss chard from the garden or Farmers’ market.

Ingredients

Units Scale
  • 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
  • 1/2 teaspoon salt
  • 1/4 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.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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

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