Thursday, October 6, 2016

Green Egg Cakes

Featured Ingredient: Swiss chard

Call them what you like – egg cakes, mini omelets, individual frittatas – baked eggs are one of the easiest items to make in a trusty muffin pan. Simply mix eggs with desired ingredients and pop in the oven. What comes out is almost always savory goodness.

This tasty version features Swiss chard, which is now abundant at markets and also our community garden. As the MVP of the produce aisle, chard is rich in a range of vital nutrients including vitamin K, which is necessary for bone health and also shown to help in the battle against diabetes.

What makes this recipe a real time saver is that you simply place all of the ingredients in a blender to mix and then pour into a muffin pan. It couldn’t be easier. The addition of the Parmesan and sun-dried tomatoes serves to bump up the umami factor. And the egg cakes are even better when served with a salsa or sour cream. So hopefully, you’ll join me in spreading the love for muffin sized bake eggs.

Green Egg Cakes

8 large eggs
1/3 cup milk
4-5 large Swiss chard leaves, stems trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Parmesan cheese
1/2 cup chopped oil packed sun-dried tomatoes
2 shallots, chopped
2 garlic cloves, chopped
2 teaspoons fresh thyme

Preheat oven to 375°F. If not using silicon muffin cups, grease your standard sized muffin pan.

Place eggs, milk, chard, salt, and pepper in a blender container and blend until the chard has been pulverized. Pulse in 3/4 cup Parmesan, sun-dried tomatoes, shallots, garlic and thyme.

Place egg mixture in prepared muffin pan, sprinkle on remaining cheese and bake for 17 minutes, or until egg cakes are cooked through in the center. Let cool for a few minutes before unmolding. 


  1. Would these freeze well after baking? Thanks!

  2. Baked egg dishes tend not to freeze very well.


I love hearing from fellow muffin tin fans, so let me know what is on your mind.