A gorgeous, baked egg brunch entrée made more nutritious with Rainbow Chard!
Heat oven to 350 degrees. Mist a 9” square baking pan with non-stick cooking spray and set aside.
In a skillet heat butter and oil and sauté leeks, dill and thyme over medium heat until leeks soften, about 3 minutes. Add Rainbow Chard and combine. Cover with a lid and wilt Chard for 5 minutes, stirring once at the halfway point. Remove from heat and stir in roasted red peppers. Let cool.
Meanwhile, in a large bowl combine milk and eggs. Then add bread crumbs, chesses and freshly ground pepper. Add cooled Rainbow Chard mixture and combine.
Pour mixture into prepared pan and bake until center is set, about 40 minutes. Serve warm.