This Swiss Chard Egg Bake (with Cottage Cheese) is one of those recipes that does a lot with very little fuss. It’s bright from the chard, creamy from the cottage cheese and mozzarella, and sturdy enough to feed a crowd or provide lunches for the week. The texture lands between a frittata and a casserole—soft, set eggs threaded through layers of greens and cheese.

I keep this one in regular rotation when chard is abundant. It’s forgiving in timing and assembly, and the flavors hold up well reheated. The cottage cheese gives a tender, slightly tangy lift that keeps the bake from feeling heavy, while the feta and mozzarella add salt and melt that make each bite satisfying.

Below you’ll find a clear ingredient checklist, step-by-step directions from start to finish, troubleshooting tips, storage notes, and quick ideas to change the dish without breaking the structure. Read through once, then set a timer—this is a straightforward bake that rewards attention to a few small details.

Ingredient Checklist

1 bunch Swiss chard leaves, chopped (see notes) — the main green; chop into bite-size pieces and remove thick stems unless you prefer them finely chopped and kept.
1 T olive oil — used to quickly sauté the chard so it wilts without becoming soggy.
2 cups cottage cheese (see notes) — provides creaminess and a tender curd texture; rinsing is optional and addressed in the steps.
1 1/4 cup grated Mozzarella cheese — mostly folded into the casserole for melt and stretch, a small amount reserved to top the bake.
1/2 cup crumbled Feta cheese — adds salty, tangy contrast to the milder cottage cheese and mozzarella.
1/2 cup sliced green onions — for a mild oniony freshness distributed through the bake.
12 eggs, beaten — the binding and structure; beat evenly and season well.
1 tsp. Spike Seasoning (optional but recommended; see notes) — an optional seasoning boost; use to taste if you like a premixed spice blend.
salt and fresh ground black pepper to taste — essential for seasoning the eggs and layers; add progressively and taste when possible.

Swiss Chard Egg Bake (with Cottage Cheese) in Steps

Preheat the oven to 375°F (190°C). Spray a 9″ x 13″ casserole dish with non-stick spray.
Stack the Swiss chard leaves, remove the thick stems (or chop them finely if you prefer to keep them), and chop the leaves. Wash the chopped chard in a salad spinner with cold water and dry. (If you don’t have a salad spinner, soak the chard in cold water, drain, and dry well with paper towels.)
Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add all the chopped chard and stir-fry until the chard is wilted and barely tender, about 2 minutes. Do not overcook.
Transfer the barely-wilted chard to the prepared casserole dish and spread it in an even layer.
Place 2 cups cottage cheese in a fine-mesh colander set over the sink and rinse with cold water, then drain well (this rinsing is optional). Spread the drained cottage cheese evenly over the chard.
Sprinkle 1/2 cup sliced green onions, 1/2 cup crumbled Feta, and most of the 1 1/4 cups grated Mozzarella over the cottage cheese, reserving a small amount of the mozzarella to top the casserole.
In a bowl, beat 12 eggs and season with salt, fresh-ground black pepper, and 1 teaspoon Spike Seasoning (optional but recommended; see notes). Pour the beaten eggs evenly over the layered ingredients. Use a fork to gently stir or press so the eggs distribute throughout the casserole.
Sprinkle the reserved mozzarella over the top.
Bake in the preheated oven about 30 minutes, or until the egg bake is set in the center and the top is barely starting to brown.
Remove from the oven and let rest a few minutes before slicing and serving.

Why You’ll Love This Recipe

This dish balances bright greens, creamy curds, and stretchy cheese with a straightforward method. It’s quick to assemble—most of the hands-on time is chopping and a brief pan sauté—then the oven does the rest. That makes it ideal for a weekend brunch, a simple dinner, or a make-ahead option for workweek breakfasts.

The cottage cheese is the quiet star: it keeps the interior moist without making the bake runny, and it gives a subtle tang that cuts through the richness. The combination of cheeses (mozzarella for melt, feta for bite) creates a layered flavor profile without being fussy.

Finally, the recipe is forgiving. Slightly over- or under-seasoned eggs can be corrected at the table with a finishing pinch of salt or pepper. The texture profile holds up well when sliced and reheated, which makes it practical as well as delicious.

Quick Replacement Ideas

Use the chard stems — finely chopped — if you don’t want to discard them; they add texture and mild sweetness.
Omit the feta if you prefer a milder, less-salty bake and compensate by adding a touch more mozzarella for melt.
If Spike Seasoning isn’t on hand, rely on salt and black pepper and increase the green onions slightly for extra aromatics.
Reduce mozzarella slightly if you want a lighter top; the structure comes mainly from the eggs and cottage cheese.

Tools & Equipment Needed

9″ x 13″ casserole dish — for even baking and serving.
Non-stick spray — to prevent sticking and make cleanup easier.
Large frying pan — wide enough to quickly wilt the chard.
Salad spinner or large bowl and towels — to wash and dry the chard thoroughly.
Fine-mesh colander — used if you choose to rinse the cottage cheese.
Mixing bowl and fork or whisk — to beat the eggs and mix seasonings.
Measuring spoons and cups — to measure cheeses and liquids accurately.
Oven thermometer (optional) — helpful if your oven tends to run hot or cool.

Watch Outs & How to Fix

Watery casserole: cottage cheese and greens can introduce extra moisture. If the bake seems watery after assembling, press down gently with a spatula to compact the layers, or blot excess moisture from the cottage cheese in the colander longer. A slightly longer bake time can help set extra liquid.

Overcooked chard: the instructions call for just about 2 minutes of stir-frying so the leaves are barely tender. If you overcook the chard in the pan, the texture will be limp and the color dull. Cook briefly and transfer while still bright and slightly firm.

Undercooked center: ovens vary. If the center jiggles after 30 minutes, return it to the oven in 3–5 minute increments until it’s set. A toothpick or small knife should come out mostly clean; it will continue to firm slightly as it rests.

Top browning too fast: if the top is browning before the center is set, tent the dish loosely with foil and continue baking until set.

Seasonal Flavor Boosts

Work with what’s fresh and available. When spring chard is delicate, follow the exact brief sauté time to preserve the bright flavor. In cooler months, when greens are sturdier, a slightly longer wilt in the pan (an additional 30–60 seconds) brings out a more developed, almost nutty quality. Adjust the seasoning after baking if the greens taste more assertive.

At harvest time, when green onions are especially crisp, keep them raw and sprinkle them on just after baking so they retain their brightness and crunch. In contrast, if your onions are milder or store-bought, cooking them briefly with the chard softens their bite and integrates sweetness into the filling.

What Could Go Wrong

Using wet chard: not drying the chard well will introduce extra moisture that can make the bake loose and watery. Dry thoroughly in a spinner or with towels.

Skipping the egg seasoning: under-seasoned eggs give a flat result. Season the beaten eggs before pouring them over the layers so the seasoning distributes evenly.

Overpacking the dish: stuffing too much chard into the 9″ x 13″ pan will raise the density and lengthen cooking time. Keep the amount as written, or use a second dish if you double the recipe.

Not allowing to rest: slicing immediately after removing from the oven can cause the pieces to fall apart. Let it rest a few minutes so the structure firms and slices hold their shape.

Cooling, Storing & Rewarming

Cool: let the bake cool to room temperature for no more than two hours before refrigerating. This keeps texture intact and prevents condensation.

Store: transfer leftovers to an airtight container and refrigerate for up to 4 days. The combination of eggs and cheeses keeps well and tastes good cold or reheated.

Freeze: to freeze, slice into portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat: warm slices in a 325°F oven until heated through to maintain texture, about 10–15 minutes depending on thickness. You can also reheat single portions in the microwave in 30-second bursts, but the oven yields a better texture.

Ready to Cook?

Gather your chard, cheeses, eggs, and a 9″ x 13″ dish. Preheat the oven to 375°F, wilt the greens briefly, assemble the layers, pour in the seasoned eggs, and bake until set. Let the bake rest, slice, and serve warm. It’s a dependable, make-ahead-friendly meal—simple to pull together and full of balanced, homely flavor.

If you try it, note one small change you made (if any) and how it turned out. A tiny tweak can create your go-to version. Happy baking.

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Swiss Chard Egg Bake (with Cottage Cheese)

If you’re searching for a hearty and nutritious breakfast or…

Prep Time22

Cook Time42

Total Time1 34

Servings: 4 servings

Ingredients

1 bunch Swiss chard leaves chopped (see notes)
1 T olive oil
2 cups cottage cheese see notes
1 1/4 cup grated Mozzarella cheese
1/2 cup crumbled Feta cheese
1/2 cup sliced green onions
12 eggs beaten
1 tsp. Spike Seasoning optional but recommended; see notes
salt and fresh ground black pepper to taste

Instructions

Preheat the oven to 375°F (190°C). Spray a 9" x 13" casserole dish with non-stick spray.
Stack the Swiss chard leaves, remove the thick stems (or chop them finely if you prefer to keep them), and chop the leaves. Wash the chopped chard in a salad spinner with cold water and dry. (If you don't have a salad spinner, soak the chard in cold water, drain, and dry well with paper towels.)
Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add all the chopped chard and stir-fry until the chard is wilted and barely tender, about 2 minutes. Do not overcook.
Transfer the barely-wilted chard to the prepared casserole dish and spread it in an even layer.
Place 2 cups cottage cheese in a fine-mesh colander set over the sink and rinse with cold water, then drain well (this rinsing is optional). Spread the drained cottage cheese evenly over the chard.
Sprinkle 1/2 cup sliced green onions, 1/2 cup crumbled Feta, and most of the 1 1/4 cups grated Mozzarella over the cottage cheese, reserving a small amount of the mozzarella to top the casserole.
In a bowl, beat 12 eggs and season with salt, fresh-ground black pepper, and 1 teaspoon Spike Seasoning (optional but recommended). Pour the beaten eggs evenly over the layered ingredients. Use a fork to gently stir or press so the eggs distribute throughout the casserole.
Sprinkle the reserved mozzarella over the top.
Bake in the preheated oven about 30 minutes, or until the egg bake is set in the center and the top is barely starting to brown.
Remove from the oven and let rest a few minutes before slicing and serving.

Equipment

9 x 13-inch casserole dish
Large frying pan
salad spinner (optional)
fine-mesh colander
Oven

Notes

5. Place 2 cups cottage cheese in a fine-mesh colander set over the sink and rinse with cold water, then drain well (this rinsing is optional). Spread the drained cottage cheese evenly over the chard.
7. In a bowl, beat 12 eggs and season with salt, fresh-ground black pepper, and 1 teaspoon Spike Seasoning (optional but recommended). Pour the beaten eggs evenly over the layered ingredients. Use a fork to gently stir or press so the eggs distribute throughout the casserole.