Swiss Chard Egg Casserole

Name: Swiss Chard Egg Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Olive oil for the pan; 1 cup sliced cremini mushrooms; 4 to 5 large Swiss chard leaves stems removed and leaves coarsely chopped; 1/4 cup chopped scallions; 6 tbsp freshly grated pecorino cheese divided; 1/4 cup panko breadcrumbs; 5 large eggs; 1 garlic clove minced; 1 tsp Dijon mustard; red pepper flakes a few pinches; Sea salt; Freshly ground black pepper; Creme fraiche or lemony yogurt for serving

A green-heavy egg casserole where the egg settles between chard leaves instead of turning into one heavy block — with mushrooms, Dijon, pecorino, and panko.

DifficultyEasyTotal time40 minServes4

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Overview

Prep15 min

Cook25 min

Total40 min

Servings4

DifficultyEasy

Equipment

Oven
7x11-inch baking dish
Skillet
Large bowl

Method

Heat the oven

Preheat the oven to 350°F and grease a roughly 7x11-inch baking dish.

Start the mushrooms

Heat a little olive oil in a skillet. Add the mushrooms and a few pinches of salt.

Cook the mushrooms

Cook until the mushrooms are tender and golden, then remove them from the heat.

Whisk the eggs

In a large bowl, whisk the eggs with the garlic and Dijon mustard.

Toss the filling

Add the raw Swiss chard, mushrooms, scallions, 3 tablespoons pecorino, salt, and pepper. Toss until the chard leaves are coated.

Fill the dish

Transfer everything to the baking dish.

Bake

Bake uncovered for 15 to 20 minutes, until the eggs are beginning to set.

Make the topping

Combine the remaining 3 tablespoons pecorino with the panko.

Brown the top

Sprinkle the mixture over the casserole and bake for about 10 minutes more, until the top begins to brown.

Finish

Finish with red pepper flakes and serve with creme fraiche or lemony yogurt.

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Tips

NoteDon't cook the Swiss chard before mixing it with the eggs. Going into the oven raw is what gives this casserole its mix of soft and slightly crisp leaves.

NoteThe Dijon is small but important too. It gives the eggs more depth without needing a huge amount of cheese.

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Nutrition

AllergensEggs, Dairy, Gluten

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Storage

RefrigeratorUp to 3 days, covered. Reheat slices in a 350°F oven until warmed through.

Frequently asked

Can I use another green?+

Yes — kale, spinach, or beet greens all work. Very watery greens like spinach should be roughly chopped and added raw in smaller volume.

What can I serve alongside?+

Toast and fruit are plenty, or a simple green salad if it's the main event at brunch.

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