Baked Eggs with Swiss Chard

baked eggs, chard, and goat cheese on a slice of toast on a wooden board

This wildly simple vegetarian recipe features beautiful chard, baked eggs, and creamy goat cheese. It comes together quickly and makes it easy to eat greens for breakfast!

Course Breakfast, Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings 2-egg servings

Calories 277kcal

Author Lizzie Streit, MS, RDN

Equipment

8x8 baking dish (or other square casserole dish)

Ingredients

1 bunch Swiss chard leaves chopped and stems sliced; about 4 to 6 loosely packed cups
1 teaspoon extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 eggs
½ cup milk can use any kind
4 ounces goat cheese crumbled

Instructions

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!
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Notes

This dish is best enjoyed right away.
Feel free to try it with other greens, such as kale or spinach.

Nutrition