Egg Bake with Herbed Greens

Such versatility! This healthy, vegetarian Egg Bake with Herbed Greens recipe can be prepared for a main dish, side dish, breakfast, or brunch. Choose your favorite greens and cheese and any herbs and spices you prefer. Leftover slices can be easily reheated and enjoyed as a snack.

Preparation time: 20 minutes

Cooking Time: 15 minutes

Yield:4-5 main dish servings; 6-7 side dish servings


  • 6 eggs
  • 1/3 cup milk
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  •  1/2 medium onion, diced
  • 8 cups chard, kale, or other greens, chopped
  • 3 garlic cloves, minced
  • 3/4 cup cheese, shredded
  • 1/4 teaspoon, baking powder

Note: Herbs and spices may be adjusted to your liking.


Preheat oven to 425°. Lightly oil a 9”x 13” baking dish and set aside.
Heat the olive oil in a large sauté pan. Sauté the onions until they begin to soften. Add the garlic and cook until fragrant. Add chopped greens, stir, and cook until they are wilted, then drain the excess liquid.

Spread the vegetables in the baking dish and allow to cool.

Add eggs, milk, cheese, herbs, salt, pepper, and baking powder in a large bowl and whisk to combine. Pour into the baking dish and stir to combine with the vegetables. Bake for 12-15 minutes until browned on top. The center should be firm, (not jiggly) and the toothpick should come out clean when inserted. Allow to cool before slicing.