This Swiss Chard & Egg Casserole is a vibrant, wholesome dish that brings together earthy greens and creamy eggs in perfect harmony. The tender Swiss chard, with its slightly sweet and nutty flavor, pairs beautifully with the rich, fluffy eggs, creating a satisfying texture in every bite. Packed with nutrients and bursting with color, this casserole is as nourishing as it is delicious, making it an ideal choice for breakfast or brunch. Ready in just under an hour, it’s a fuss-free way to start your day with something hearty and wholesome.
What makes this casserole truly special is its balance of flavors and textures—silky eggs, tender greens, and a hint of savory seasoning. The Swiss chard adds a subtle crunch, while the eggs provide a comforting creaminess that melts in your mouth. Whether you’re serving it fresh out of the oven or enjoying leftovers the next day, this dish is a crowd-pleaser that’s both simple and elegant. Perfect for busy mornings or lazy weekends, it’s a recipe that feels indulgent yet wholesome, leaving you satisfied and energized.
Ingredients for Swiss Chard & Egg Casserole
- 1 cup sliced cremini mushrooms (or substitute with button mushrooms)
- 4-5 large Swiss chard leaves, stems removed, leaves coarsely chopped
- ¼ cup scallions, chopped
- 6 tablespoons freshly grated pecorino cheese (divided, or substitute with Parmesan)
- ¼ cup panko bread crumbs
- 5 large eggs
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- A few pinches red pepper flakes (adjust to taste)
- Salt & pepper to taste
- A bit of olive oil for the pan
- For serving: Crème fraîche or lemony yogurt (mix plain yogurt, lemon juice, olive oil, salt, and a little minced garlic)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 7×11-inch baking dish (or similar size) and set aside.
- Cook the mushrooms: Heat a bit of olive oil in a medium skillet over medium heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until golden and soft (about 5-7 minutes). Remove from the pan and set aside.
- Prepare the egg mixture: In a large bowl, whisk the eggs. Stir in the minced garlic, Dijon mustard, and a pinch of salt and pepper. Add the raw chard leaves, cooked mushrooms, scallions, and 3 tablespoons (half) of the grated pecorino cheese. Toss to coat the leaves evenly.
- Assemble the casserole: Transfer the mixture to the greased baking dish. Bake uncovered for 15-20 minutes, or until the eggs just start to set.
- Add the topping: In a small bowl, mix the remaining 3 tablespoons of pecorino cheese with the panko bread crumbs. Sprinkle this mixture evenly over the casserole. Bake for another 10 minutes, or until the cheese starts to brown.
- Finish and serve: Sprinkle the casserole with a few red pepper flakes. Serve warm with dollops of crème fraîche or lemony yogurt on the side.
Perfect Pairings: Serving Suggestions
This Swiss Chard & Egg Casserole shines as a hearty breakfast or brunch dish. Serve it with a side of lemony yogurt (mix ½ cup plain yogurt, 1 tsp lemon juice, 1 tsp olive oil, and a pinch of salt) for a tangy contrast. For a complete meal, pair it with a simple green salad dressed with olive oil and lemon or a slice of crusty whole-grain bread.
Make It Your Own: Recipe Variations
Feel free to customize this casserole to suit your taste! Swap the cremini mushrooms for shiitake or button mushrooms, or add a handful of spinach for extra greens. If you’re dairy-free, try using nutritional yeast instead of pecorino cheese. For a protein boost, crumble in some cooked bacon or sausage before baking.
Quick Tips for Time-Saving Success
To save time, prep your ingredients the night before. Chop the chard, scallions, and mushrooms, and store them in airtight containers in the fridge. You can also whisk the eggs and mix in the garlic and mustard ahead of time. When you’re ready to bake, simply combine everything and pop it in the oven!
Storage & Reheating Made Easy
Leftovers? No problem! Store the casserole in an airtight container in the fridge for up to 3 days. To reheat, place a slice in the microwave for 1-2 minutes or warm it in a 300°F oven for about 10 minutes. For a crispy top, broil it for the last minute or two.
Equipment Essentials for This Recipe
You’ll need a 7×11-inch baking dish (or similar size) for this casserole. A nonstick skillet works best for cooking the mushrooms, and a large mixing bowl is ideal for combining the ingredients. Don’t forget a whisk for the eggs and a spatula for transferring the mixture to the dish!
Swiss Chard & Egg Casserole
Ingredients
- a bit of olive oil, for the pan, to cook the mushrooms
- 1 cup sliced cremini mushrooms
- 4-5 large chard leaves, stems removed, leaves coarsely chopped
- ¼ cup scallions, chopped
- 6 tablespoons freshly grated pecorino cheese
- ¼ cup panko bread crumbs
- 5 large eggs
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- a few pinches of red pepper flakes
- salt & pepper
- serve with: crème fraîche, or lemony yogurt: (plain yogurt, lemon juice, olive oil, salt, a little minced garlic)
Instructions
- Preheat oven to 350. Grease a 7?x11? baking dish (or similar size), and set aside.
- In a medium skillet heat the oil. Add the mushrooms and a few pinches of salt. Cook, stirring occasionally until they’re golden and soft. Remove from pan and set aside.
- In a large bowl, whisk the eggs. Stir in the minced garlic and dijon mustard. Then add in the chard leaves (they should be still raw), mushrooms, scallions, 3 tablespoons (half) of the cheese, and a few pinches of salt and pepper. Toss to coat all of the leaves.
- Transfer mixture to the baking dish and bake uncovered for 15-20 minutes, until the eggs just start to set.
- Mix together the remaining cheese with the panko. Sprinkle it on top of the casserole and bake it for about 10 minutes more, until the cheese starts to brown.
- Sprinkle with a few red pepper flakes and serve with a dollops of crème fraîche or lemony yogurt on the side.