This incredibly easy Swiss chard recipe is made with 4 main ingredients that pack a ton of flavor! Beautiful, fast, and interesting, baked eggs with Swiss chard is bound to become a go-to vegetarian breakfast recipe for weekend brunch, entertaining, or even a quick dinner! Pile each pocket of baked eggs, wilted chard, and creamy goat cheese on top of toast or enjoy it as is with a side of fruit.
You guys, I’m telling you, this recipe rocks! It feels totally gourmet but shockingly has only 4 main ingredients, plus a little olive oil, salt, and pepper. If you’re looking for a breakfast recipe that’s impressive for very minimal effort, baked eggs with Swiss chard is for you!
The chard cooks alongside the eggs in the oven, with a little milk to help tenderize the greens and stems. Plus, it’s sprinkled with creamy, dreamy goat cheese to round out the flavors. I’m totally in love.
And did I mention you can serve this vegetarian recipe for breakfast, brunch, lunch, or dinner? Because you totally can. It’s tasty, nutritious, and fast! If this dish sounds great to you, check out the Baked Ramekin Eggs with Mushrooms and Spinach and Crustless Asparagus Quiche too!
Ingredients and Substitutions
- Swiss chard: You can use regular, red, or rainbow chard. I love using rainbow chard because the stems are so pretty! This dish would also be delicious with chopped kale or spinach.
- Eggs: You need 6 eggs per 1 bunch of chard. If you want to double the recipe, use a dozen eggs and 2 bunches of chard and a 9×13 baking dish instead of 8×8.
- Milk: Any milk works. I used cow’s milk because that’s what I had on hand.
- Goat cheese: I like to purchase logs of goat cheese and crumble it myself on top. Pre-crumbled obviously works great too. Feel free to substitute another cheese like feta, ricotta, or cottage, but I think the tanginess of goat cheese is a really great match for earthy chard.
- Olive oil, salt, and pepper: For tossing the chard before you put it in your baking dish.
The full recipe card for baked eggs with Swiss chard is at the bottom of the post. Here’s a preview of the easy steps.
Cut up the chard stems and leaves into pieces. See How to Cut Swiss Chard for more tips.
Grease an 8×8 baking dish or other square casserole dish with oil, nonstick spray, or butter. Put the chopped chard in the dish and toss with a little oil, salt, and pepper.
Create 6 wells in the layer of chard and crack an egg into each one.
Pour the milk over the greens. Sprinkle the goat cheese on top. Transfer to the oven and bake until the eggs are cooked to your liking, about 17 to 22 minutes at 375 degrees F. The eggs can quickly turn from runny to hard, so be sure to check them often.
Storage and Reheating
Baked eggs with Swiss chard is best enjoyed right away. You can try to keep leftovers in an airtight container in the fridge for a couple days if you want. Reheat in the microwave until warmed through.
Enjoy this recipe on its own or spread onto toast! Pro tip: sprinkle with some flaky sea salt before serving. It pairs really well with fresh fruit for a balanced meal.
You can also serve it as part of a brunch spread with healthy muffins or bread, granola and yogurt, oatmeal, bacon, and/or breakfast potatoes. Try my Amazing Apple Parsnip Muffins, Almond Granola, Crock Pot Apple Cinnamon Oatmeal, Morning Glory Cookies, or Healthy Olive Oil Zucchini Bread if you need ideas!
More Swiss Chard Recipes
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Baked Eggs with Swiss Chard
- 8×8 baking dish (or other square casserole dish)
- Preheat the oven to 375 degrees F.
- Grease a square baking dish with nonstick spray, olive oil, or butter. Set aside.
- Prepare the Swiss chard stems and leaves and transfer them to the baking dish. Toss with the olive oil, salt, and pepper. Spread the chard out in the dish and create 6 wells for the eggs.
- Crack an egg into each well. Pour the milk over the greens. Sprinkle the crumbled goat cheese on top.
- Bake in the preheated oven for 17 to 22 minutes until the eggs are cooked to your liking. If you like runny eggs, check them as early as 15 minutes into baking to ensure you don't overcook them. I prefer medium-hard yolks for this dish, so I cooked mine for about 20 minutes.
- Serve as is or spread onto toast. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- This dish is best enjoyed right away.
- Feel free to try it with other greens, such as kale or spinach.
Happy brunching! – Lizzie