Chard and Egg Bake
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.
Table of contents
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 garden. If you have a veggie garden too, then you know how this can be. We’ve been eating chard for breakfast, lunch and dinner. 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.
- 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.
FAQs and Expert Tips
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.
Once the egg bake is cool, cover with foil or plastic wrap and refrigerate up to 3 days.
More Egg Recipes and Swiss Chard Recipes
- In the winter, I like to make this Spinach Egg Bake with frozen spinach. It’s super easy and a great high-protein way to start the day.
- Of course you should also try my Simple Sauteed Chard if you love chard! It’s such a basic but delicious way to cook it up!
- Try my Broccoli Egg Bake for a similar idea. Or my Asparagus and Ham Frittata for a spring brunch.
- For dinner you can make Pasta with Swiss Chard. Or trythese Stuffed Swiss Chard Rolls stuffed with beef. They have feta, currants and pine nuts in them! Delish!
- We love this Chicken Chard and Curry recipe for a yummy savory dinner.
- This Swiss Chard and Goat Cheese Tart or this Savory Galette are a celebration-worthy way to use swiss chard for a vegetarian entree.
- My Paleo Egg Muffins are one of my all time favorite meal prep breakfasts to make year round.
- We also love another similar recipe for Grab and Go Veggie Egg Cups.
- This recipe for Breakfast Pitas can be made with Swiss chard too!
Thanks so much for reading! If you make this recipe, please come back and let me know by leaving a rating and review!
Chard and Egg Bake
- Total Time: 35 minutes
- Yield: 4 servings 1x
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.
- 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
- Preheat oven to 350 degrees F. Coat a 2 ½ quart baking dish with cooking spray.
- 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.
- Beat eggs, dill, Dijon, salt and pepper in a medium bowl. Pour over the chard.
- 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
- 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
Keywords: chard egg bake,egg bake,low carb egg bake
Had a deer come thru the garden who ate a few of Chard plants and topped off my cucumber! So I harvested what I could of the remaining plants and tried this recipe. It’s delicious! Definitely pinned as a favorite. Thank you❤️
Read the oven temperature, so sorry I missed it before! I got lucky since I had preheated at 350 degrees anyway. I used Southwestern style Egg Beaters instead of fresh eggs (as I was getting low). I also added some halved cherry heirloom tomatoes and garlic with the chard as I was cooking the chard and onion. Since I cannot have dairy either, I used dairy free cheddar cheese and it was baking and bubbling, looking great and what a wonderful aroma! Out of the oven, Cooled and Sliced…here we go! YUMMEE! Thank you, Katie!
What oven temperature do you use for the Swiss Chard Egg Bake? I want to make this recipe which sounds so wonderful but I cannot seem to find the oven temp!
Bake covered or uncovered?
No need to cover it. Hope you enjoy!
Can you give me an idea of how much chard is in a bunch? I will be getting my chard from my garden so I have no idea how much I’ll need to harvest to make this and a couple of your other chard recipes. Thanks!
One bunch yields 3 to 4 cus chopped chard.
This was fun! My husband wasn’t sure about chard, but instead of oil browned 3 slices of bacon and used the renderings for the recipe. I also sliced a red potato and added to the onions. I also used mozzarella and Parmesan cheese (it’s what I had) and 1/2 the amount. It will feed us most of the week! I used a 9 x9 pan and cut in 9 pieces and we only ate 3!! Winner of a recipe 🙂 thank you!!!
This is the best, and easiest recipe for breakfast! I make it all the time now, and experiment with different types of mustard and herbs, and mix onions (and sometimes radishes) in when I’m cooking the stems.
Thank you for this new staple in my life!
I just made this and it was delicious and easy! Such a nice change from putting spinach in egg dishes. The stems of the chard were so earthy and added great texture. I followed the directions exactly and the eggs were perfect. I roasted some seasoned red potatoes, bell peppers and onions for the side dish and it made a beautiful plate of food that was hearty without being heavy. It’s a keeper!
I had picked up Swiss chard at my CSA and made this for breakfast this morning! It smelled so good coming out of the oven, I could barely wait to cut into it! It is delicious and so healthy – yummmm!!!
hi Chris. I am so glad you made this and liked it so much. Thank you!
Hi Katie, I love this recipe and have made it several times now – always with more mustard though! Can you freeze once cooked? I thought about slicing Into quarters and wrapping in greaseproof baking paper (UK). Thoughts? Kind regards, Rachel
Yes you can freeze it once it is cooked. Good idea to cut first and wrap. Thanks for coming back to let me know you like the recipe!
I lucked out and found some chard at the grocery this week and made this dish, SO GOOD! Chard can be hard to find here, could I sub in kale or another green?
So glad you liked it. Spinach could work well.
This is so delicious!! A new favorite breakfast at my house!
I am SO happy I found this recipe. We got chard from the farmer’s market and didn’t know what to make with it. This was SO yummy!