- Preheat oven to 350F degrees.
- Heat a large pan over medium heat. After 1 minute, add oil and let heat for another minute.
- Add chopped onion. Let onion cook for 15-20 minutes, stirring occasionally until well caramelized. If you prefer, sweeter more caramelized onions, let cook more.
- Once onions are done to liking, add chard stems and cook 5 minutes until soft.
- Add chard leaves and cook for 2 minutes until wilted and bright.
- Set aside and let cool.
- Whisk eggs in a large bowl until about ⅓ expanded in volume.
- Grease a muffin tin with a small amount of olive or coconut oil.
- Drain the liquid from the chard mixture by tipping the pan and holding the chard mixture in with a spatula or plate.
- Divide the chard mixture into 12 muffin tins.
- Pour egg mixture evenly over each section, leaving about ½ inch space on top (too full and muffins will expand over the edge).
- Bake for 12-15 minutes until eggs are set.
- Let cool and store in the fridge for up to a week.
