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Preheat the oven at 400F/180C. Remove the green leaves from the Swiss chard. We are not going to use the stems. Steam the Swiss chard for 5 minutes and let it cool down.
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Finely chop the steamed Swiss chard
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Slice the provolone cheese and the mozzarella in small cubes.
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Remove the seeds from the tomato and chop it in small pieces.
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In a big bowl add all the ingredients: Swiss chard, tomato, provolone cheese, mozzarella, eggs, salt, breadcrumbs. Mix.
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Fill a cupcake/muffin pan with the egg mix. I like using a silicone mold as I do not need to grease it and the muffins are easier to be removed once baked.
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Bake the egg muffins at 400F/180C for 20 minutes.
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Enjoy!