In Season :: Swiss Chard & Egg Casserole

By Jeanine Donofrio

Swiss Chard & Egg Casserole // Love & Lemons for Camille Styles

Jeanine here, with the recipe you’re going to want to make for your Easter brunch. I make a lot of veggie-packed frittatas and baked egg dishes, but this one is my newest obsession. The chard (that you don’t even have to precook) creates a light and flaky texture as it bakes in between thin layers of egg. It’s a genius method that I wish I’d thought of myself (thanks for the idea, Food & Wine.) I did take some liberties by adding tangy dijon mustard, salty pecorino, and some meaty cremini mushrooms, and to keep it light and bright, I served it with dollops of lemony greek yogurt. Keep reading for the recipe…

Swiss Chard & Egg Casserole // Love & Lemons for Camille Styles

Swiss Chard & Egg Casserole // Love & Lemons for Camille Styles

Swiss Chard & Egg Casserole

adapted from Food & Wine

*serves 2-3 as a main dish, 4 as a side 


  • 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
  • 1/4 cup scallions, chopped
  • 6 tablespoons freshly grated pecorino cheese
  • 1/4 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)


  1. preheat oven to 350. Grease a 7″x11″ baking dish (or similar size), and set aside.
  2. 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.
  3. 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.
  4. Transfer mixture to the baking dish and bake uncovered for 15-20 minutes, until the eggs just start to set.
  5. 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.
  6. Sprinkle with a few red pepper flakes and serve with a dollops of crème fraîche or lemony yogurt on the side.

*photos & recipe by Love & Lemons

Comments (12)

  1. Sarah | Sarah The Architect says:

    Yum! Looks delicious.

  2. FripperyVintage says:

    That looks delicious, and easy! Thanks for posting.

    1. Jeanine says:

      thanks! yep, it’s so easy 🙂

  3. Jess Simpson says:

    LOVE this Jeanine! Totally going to try it with some gf panko crumbs! 🙂

    1. Jeanine says:

      thanks Jess! 🙂

  4. Camille Styles says:

    I’m not usually one for casseroles, but this veggie-packed one is definitely going to happen one night next week! Love it Jeanine! xx

    1. Jeanine says:

      ha, I know, me either… hope you like it 🙂

  5. Design Studio 210 says:

    Your food images are lovely! I spotted them on Pinterest and I am glad I clicked my way in here. 🙂

  6. Clara says:

    This is exactly the type of recipe I was looking for, for my family’s Easter morning brunch! Thank you!

    1. Jeanine says:

      hope you like it, Clara!

  7. Cut 'N Clean Greens says:

    This is visually gorgeous, and we can just imagine how good it tastes! You’re right about it being perfect for Easter. We’re going to highlight this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies.

    –Your friendly Southern California farmers at Cut ‘N Clean Greens

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