Swiss Chard and Egg Bake
by Katie Webster
July 8, 2016 (updated 4/4/24) Jump To Recipe
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.
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 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.
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
- Spinach Egg Bake is made with frozen spinach.
- Try my Broccoli Egg Bake for a similar idea. Or my Asparagus and Ham Frittata for a spring brunch.
- For veggie gardners with extra chard: try also my Pasta with Swiss Chard recipe, these Stuffed Swiss Chard Rolls stuffed with beef, and 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.
- For meal prep, try my Paleo Egg Muffins recipe or Grab and Go Veggie Egg Cups.
- This recipe for Breakfast Pitas can be made with Swiss chard too!
- Try Veggie Strata Breakfast Casserole next time.
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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Swiss Chard and Egg Bake
- Total Time: 35 minutes
- Yield: 4 servings 1x
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
- 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
- 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
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
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
I made with Kale instead of Chard as my instart shopper made an error. I added in a small thai chili and one orange bell pepper.YUM. A breakfast winner. Will feed me breakfast for the work week. I made it ahead and refrigerated overnight to make Sunday breakfast a breeze. Thanks for the idea. The kale worked well. I didnt use the stems of the kale.
Made this today for dinner instead of breakfast and we loved it! Used Swiss chard from our garden but our dill is gone so I used chives instead. Also added some red pepper flakes as we like a little heat and served it with homemade salsa on top. Yum – thanks for sharing this recipe – it’s a keeper!
That’s a great idea. I have some chard I need to use from my garden too. I have to try it with salsa on top! That sounds amazing!
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!