Recipe: Savory Breakfast Casserole with Eggs, Ham, Mushrooms, Tomatoes and Chard

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Breakfast Casserole with Eggs, Mushrooms and Chard

Never in a million years did I think my husband would go for a breakfast casserole whose focus was predominantly vegetables, one of which was chard.

As you can see from this picture, at the bottom of the bowl is a colorful bed of chard. But don’t think this leafy green is all you’ll find layered into this baking dish.


Those lovely leaves of green were cooked in a pan that were previously graced with the presence of mushrooms, onions, and garlic.


Then yet another layer of cage free eggs and ham were scrambled in the same pan, scooping up those savory flavors from the chard and mushrooms.

Breakfast Casserole

Topped with thinly sliced beefy tomatoes, all that was left to get this casserole in the oven was a cheesy topping.

Breakfast Casserole

What better than panko bread crumbs  to add that crunch, along with cheddary shredded cheese. The cheese would melt into the panko and brown on top of all those lovely vegetables.

Breakfast Casserole with Eggs, Mushrooms and Chard

How does this look for a breakfast casserole that you could easily serve for breakfast, lunch or dinner?

I was completely surprised when Mike ate half the casserole, and had the leftovers reheated for lunch the next day – chard and all. 

Have a terrific weekend everyone!


Recipe: Breakfast Casserole with Scrambled Eggs, Ham, Mushroom and Chard

Serving Size: 4

Shake It Up! You could replace with the ham with a little crumbled cooked bacon, and kale or spinach could easily replace the chard.


  • 1 teaspoon olive oil
  • 10 ounces mushrooms, sliced
  • 1 cup onion, chopped
  • 2 clove garlic, minced
  • 8 cups chard, chopped
  • 1 teaspoon olive oil
  • 1 tablespoon fresh thyme, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 3 large egg
  • 3 large egg whites
  • 8 ounces ham, chopped
  • 1 teaspoon olive oil
  • 1 large tomato , sliced
  • ½ cup panko bread crumbs
  • ¼ cup low fat cheddar cheese, shredded


  1. Spray a medium baking dish with cooking spray, and preheat the oven to 425 degrees.
  2. Preheat a non-stick skillet over medium high heat with 1 teaspoon olive oil. Add onion, mushrooms and garlic. Cook for 5 - 8 minutes until vegetables are very soft. Add mushrooms to the bottom of the baking dish.
  3. Taking the same pan, add 1 teaspoon olive oil and chard. Sprinkle with salt and pepper and sauté 2 minutes to wilt. Layer in baking dish.
  4. Whip eggs with thyme, then add ham.
  5. Add 1 teaspoon olive oil to the pan, then add egg mixture and stir until scrambled. Add to the baking dish.
  6. Combine panko and cheese.
  7. Top eggs with tomatoes and sprinkle with bread crumb mixture.
  8. Bake for 15 - 20 minutes until bread crumbs brown.


Food energy: 299kcal Weight Watchers PointPlus 7 Saturated fatty acids: 3.24g Monounsaturated fatty acids: 5.74g Polyunsaturated fatty acids: 1.91g Total fat: 10.90g Calories from fat: 98 Cholesterol: 174mg Carbohydrate, by difference: 21.68g Total dietary fiber: 3.74g Protein: 27.92g Total lipid (fat): 11.91g Water: 310.13g Ash: 5.85g Total sugars: 6.31g Calcium: 136mg Iron: 3.87mg Magnesium: 99mg Phosphorus: 379mg Potassium: 996mg Sodium: 1118mg

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  1. says

    I don’t think I’ve ever had chard for breakfast, but I’ve had frittatas and things with spinach, and the difference isn’t all that great. This looks wonderful! Thanks so much.

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