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Rainbow Chard Egg Muffins

Rainbow Chard Egg Muffins


  • Onion
  • Garlic
  • Thyme
  • Sage
  • Cremini mushrooms
  • Maitake mushrooms
  • Portobello mushrooms
  • Chard
  • Salt
  • Pepper
  • Egg yolks
  • Low-fat milk
  • Shredded Gouda
  • Shredded Parmesan


  1. Saute 3/4 cup onion, 1 tablespoon garlic, and 2 tablespoons each chopped thyme and sage for 5 minutes. Add 1 cup each sliced cremini and maitake mushrooms, 1/2 cup portobello mushrooms, and 3 large bunches chard, sliced. Cook until tender, season with salt and pepper, and let cool. Whisk 12 egg yolks and 2 cups low-fat milk in a separate bowl. Divide 1/2 cup each shredded Gouda and Parmesan among 12 muffin cups and top with chard mixture, followed by the egg batter. Bake at 325 degrees for 20 to 25 minutes.


  • Recipe by Gabriel Vera, executive chef at Mission Point on Mackinac Island, Michigan


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