Swiss Chard & Egg Casserole

swiss chard & egg casserole

Eggy casserole… fancy fritatta… I wasn’t sure what to call it but our “eggs for dinner” series continues with this new favorite. I realize this looks like a pile of greens (and it very much is), but there are thin layers of egg baked in between the light and flaky chard leaves.

The trick is to toss the whisked eggs with the chard leaves raw. In the oven, the greens on the bottom wilt down, the ones on top stay a little bit crispy… a perfect mix of textures.

swiss chard & egg casserole

The eggs are mixed with garlic and my favorite part – dijon mustard. I just love how dijon adds richness without having to add tons and tons of cheese. Cremini mushrooms add a meaty bite and the whole thing gets topped with pecorino and panko breadcrumbs.

swiss chard & egg casserole

This would would be great for brunch or, in our case, an easy weeknight meal.

Sweet Potato Surprise

sweet potato surprise / sweet potato surprise / sweet potato surprise /

I first made this months ago with the very first of the butternut squashes of the season. I had decided ahead of time that it would be a “non-photo” night since casseroles are not the easiest subject matter. Of course, after we made it, I was regretting not having the camera out because it tasted way too good not to share.

For the second go-around, I made it with sweet potatoes only because that had a better ring than “butternut squash surprise.”

If you’re vegan, this will taste like a baked mac and cheese. If you’re not vegan, it will just taste awesome and you won’t really believe it’s vegan (surprise). Or if you use gluten free bread crumbs on top instead of panko, it’s gluten free (double surprise).