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Breakfast egg muffins with Swiss chard, tomato and cheese
  • 8 eggs
  • 3 bunches Swiss chard
  • 1 1/2 mozzarella ball
  • 4 slices provolone cheese
  • 3/4 cup breadcrumbs 200gr.
  • 1 to mato
  • 1/2 tsp salt
  1. 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.
  2. Finely chop the steamed Swiss chard
  3. Slice the provolone cheese and the mozzarella in small cubes.
  4. Remove the seeds from the tomato and chop it in small pieces.
  5. In a big bowl add all the ingredients: Swiss chard, tomato, provolone cheese, mozzarella, eggs, salt, breadcrumbs. Mix.
  6. 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.
  7. Bake the egg muffins at 400F/180C for 20 minutes.
  8. Enjoy!