Swiss Chard and Egg Bake
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 or Mushroom Frittata at your next brunch.
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
Love the recipe! Do you ever cover the dish during baking ?
No need to cover it. It will set up uncovered. Thanks Hathi.
This looks really tasty but how is it possible there is no fiber? I thought all greens were full of fiber.
They are and that must have been a typo. I just checked and this should say 3.5 g per serving. Thanks for catching that!
Do you think I could use spinach instead?
Yes definitely. Please let me know if you try it!
I loved the author’s description of the refrigerator space battle. I play freezer Tetris as well. I joined a Community Supported Agriculture farm for a bushel of veggies a week, visit a weekly Farmer’s market, grow a few of my own, and I’m only feeding two people.
So this recipe saved my butt. I’m leaving for two weeks, my husband plans to fast in at least part of my absence, the freezer is plugged, my church had a potluck today, and the refrigerator was finally cleared out except for 4 bunches of chard, 3 dozen eggs and a few onions. I made 2 recipes with double chard. The church folks absolutely gobbled it up. It’s a good thing my husband and I took some on our own plates on our way through the line. I’ll be making this again next year for us.
It was really amazing!! Quickly became a favorite at my house!
This is a perfect brunch dish, full of yummy healthy goodness!
This is so delicious and I love how easy and healthy it is! Perfect for busy mornings!
This recipe is one of my fave ways to start the day.
This is perfect for our family! Our chickens are laying a dozen eggs per day, so we are looking for ways to use them all up!
This was my breakfast today and it was delicious! I used Monterey Jack cheese because that’s what we had. I am definitely making it again!
This egg bake seems like the perfect thing to start the day!
Thank you Brandy!
Katie, this looks like an egg bake I would really enjoy! I have cooked with chard before and liked it, so this sounds perfect 🙂 I don’t go to a farmers’ market regularly but it has been on my to-do list to find a local one soon!
Dear Katie, I love the sound of this. I love greens with my eggs…this is right up my alley! xo, Catherine
I love greens..actually there ain’t any veggie I don’t like…and I eat 1kg-1.5kg veggies per day. Your chard and egg looks really delicious and great for any meal. How come we don’t have kale and chard in summer time?
I know the refrigerator Tetris game all too well 🙂 This is lovely! I’m a huge fan of chard, so I know I’ll love this! so pretty, too!