Tender eggs are baked with savory ham, melty cheese, and earthy sautéed mushrooms for a hearty, make-ahead breakfast that is golden, bubbly, will have everyone wandering into the kitchen asking, “What smells so good?” This is a breakfast egg casserole that everyone loves!

This simple low carb, no bread egg casserole is perfect for breakfast, brunch or dinner! Full of Mushrooms, Ham, and Cheddar Egg Bake has so many great flavors, and it’s great for Weekend Food Prep!

Ingredients for Breakfast Egg Casserole Recipe

• Butter: Provides fat for sautéing, helps mushrooms brown, and adds flavor richness. Olive oil can also be used.
• Baby Bella Mushrooms: Add earthy depth and umami, and sautéing removes excess moisture so the casserole isn’t watery. 
• Ham: Adds a salty, savory protein boost and balances the richness of the eggs and cheese. 
• Eggs: The base of the casserole, binding everything together while giving it a rich, custardy texture .
• Skim Milk: Lightens the texture of the eggs, keeps them moist, and prevents the casserole from being rubbery. 
• Salt and Black Pepper: Enhance and balance flavors so the casserole doesn’t taste flat.
• Cheddar Cheese: Melts into creamy pockets, adds bold cheesy flavor, and helps bind ingredients together.
• Dried Oregano: Brings a subtle herby aroma and Mediterranean flavor to complement ham and mushrooms. 
• Fresh Spinach: Adds freshness, nutrients, and a pop of color; balances the richness with a mild, earthy taste.

How to Make Ham and Cheese Breakfast Casserole

1. Prep: Preheat the oven and grease a casserole dish.
2. Sauté: Heat a skillet pan over medium heat and add the butter or oil, then add the mushrooms and cook without stirring until browned. Season with salt and pepper. Set aside.
3. Beat: Beat the eggs and milk in a large bowl with a whisk. Season with about 1/2 teaspoon salt and pepper to taste. 
4. Combine: Add in the ham, mushrooms, cheese, oregano and spinach to the egg mixture. Stir to combine.
5. Bake: Pour into the prepared baking dish and bake until a knife inserted into the middle comes out clean.

Bacon, Egg & Cheese Breakfast Croissant Sandwiches

These breakfast croissant sandwiches are everything a savory breakfast lover dreams of! A flaky croissant, crispy bacon, juicy sausage, fluffy eggs, melted cheese, and a killer maple mustard sauce that pulls it all together. It’s not exactly a health food, but they are everything you’ve ever wanted (and more)!

Watch How This Breakfast Sandwich is Made…

Not long ago, we were visiting our friends Dave and Sarah in Colorado, and they casually mentioned we had to try our go-to favorite breakfast sandwiches on croissants with mustard and maple sauce. That was all I needed to hear. No recipe, no explanation. I was sold! Oh, and let me tell you: it’s that sweet, tangy maple mustard sauce that takes this croissant sandwich from good to unforgettable. You may just want to drench everything in it.

Are you a sweet or savory breakfast person? Both are so dang good, and it really depends on the day for me. Some days you just want some fluffy melt-in-your-mouth pancakes with buttermilk syrup, and other days you want something that’s going to stick to your ribs and pump you full of protein. If I go savory, I want it big and hearty and full of meat, cheese, and eggs. This breakfast sandwich recipe is just that.

What You’ll Need To Recreate This Breakfast Croissant Sandwich:

After trying this sandwich, you’ll never want a McDonald’s Egg McMuffin ever again. Seriously, they’ll be ruined. Here’s what you’ll need for this life-changing sandwich:

• Bacon: Crispy, smoky strips that add crunch and a salty punch to every bite.
• Maple Breakfast Sausage: Sweet and savory sausage that brings warmth and heartiness to the sandwich.
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Creamy cottage cheese topped with juicy, sweet peaches, plenty of fresh mint, and a drizzle of honey is about to become your new favorite thing. Please, please, please, can peach season last just a little longer?

Peaches with Cottage Cheese

The mint and the drizzle of honey are transformative here with the cottage cheese and peaches. I’m soooo hooked on mint, friends. I’ve been making extra trips to the grocery store just to make sure I don’t run out of mint. (That’s not a joke, my friends. I have a slight mint addiction going on here.)

And can we talk for just a quick moment about the awesomeness of local, small batch honey? I met Leah Latshaw at my gym a couple of years ago. Her family produces the Latshaw Apiaries honey that I’ve bought countless times in local shops and at the farmer’s market.

I love all of their whipped honey varieties, and Latshaw’s plain honey is truly the tastiest, most flavorful honey I’ve ever bought. If you’re near the Granville Farmer’s Market or any of the local shops where the honey is sold, I can’t recommend it highly enough. We love it.

Cottage Cheese with Peaches

I know that cottage cheese is having a whole moment and I’m here for some of it. That said, cottage cheese eaten as actual cottage cheese is forever going to be my favorite – now that it’s something I truly enjoy eating!

Cottage cheese on the internet right now reminds me of a few years ago, when cauliflower was being added to just about everything and substitutions were rampant in everything from rice to pizza to cheese dips and sauces.

Cottage cheese + sweet, juicy peaches + a sprinkle of fresh mint + a drizzle of honey = an absolutely fantastic and irresistible breakfast, snack, lunch, or dinner for this girl. Depending on my mood, I might pair it with some

Summer Buttermilk Peach Biscuits

You are going to LOVE these hot, fluffy Summer Buttermilk Peach Biscuits loaded with sweet peaches and drizzled in a simple glaze. Inspired by a Southern classic, peach cobbler, these Peach Biscuits are loaded with fresh peaches we got straight from Georgia! They are perfect for breakfast or dessert!

Growing up, my grandma’s kitchen was always filled with the sweet scent of fresh peaches in the summer. While her famous peach cobbler was a beloved Sunday tradition, one day she surprised us with buttermilk peach biscuits instead. I still remember sitting at the kitchen table, biting into those flaky, buttery biscuits bursting with juicy peach pieces. It was like tasting summer and comfort all at once. Since then, these biscuits have become my way of bringing that cozy, nostalgic feeling to my family’s table, no matter the season.

Nothing says Southern comfort quite like warm, golden Buttermilk Peach Biscuits. Made with simple, classic ingredients, they blend juicy peaches, flaky butter, and tangy buttermilk for the perfect balance of sweet and savory. Plus the optional glaze adds just the right touch of sweetness to finish them off. Let’s dive in!

Ingredients for Peach Biscuits

These peach biscuits use simple ingredients to create tender biscuits that are sweet, buttery, and full of peach flavor.

• Finely diced peaches: Adds juicy sweetness and bursts of fresh flavor.
• All-purpose flour: Provides structure and a tender crumb.
• Baking powder: Helps the biscuits rise and stay fluffy.
• Salt: Enhances all the flavors and balances the sweetness.
• Powdered sugar: Adds light, subtle sweetness to the dough.
• Cold shortening: Creates tender, soft layers in the biscuits.
• Frozen unsalted butter: Adds flakiness and buttery richness.
• Cold buttermilk: Moistens the dough and activates leavening.
• Butter (for brushing): Melts into the tops for a golden finish.

Egg Wash:

• Egg: Adds color and shine to the biscuit tops.
• Milk: Thins the egg wash for easy brushing.

For Glaze:

• Powdered sugar: Sweetens and forms the glaze base.
• Butter: Adds smoothness and flavor.
• Milk: 
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Viral High Protein Eggs and Cottage Cheese Breakfast Bowl

Start your day with a viral high protein powerhouse—a creamy, savory blend of cottage cheese and perfectly hard-boiled eggs, topped with fresh avocado and vegetables. Packed with over 20 grams of protein, this trending eggs and cottage cheese breakfast bowl is quick, delicious, and totally crave-worthy.

To be honest, I eat this more often for a low-carb lunch than I do for breakfast. It also makes a pretty dang good afternoon snack. I usually do a half serving if I’m eating it as a snack. Whichever way you eat it, it’s a great option for any meal if you’re looking for a healthy, satisfying and flavorful dish. In this recipe, you’ll be eating just 15 carbohydrates along with 21 g protein, 7 g fiber and 25 g fat.

Ingredients Needed for Cottage Cheese and Egg Breakfast Bowl

I bet you never thought you could have a healthy, protein-packed breakfast with only a few ingredients and in just a few minutes. The combination of creamy and crunchy textures with all the savory flavors is so satisfying. Here is everything you need:

• Cottage Cheese: I use low fat, but you can use any variety of cottage cheese you love. It is high in protein and acts as the base for the savory bowl.
  • NOTE: If you end up with extra cottage cheese, use it to make our wild blueberry cottage cheese pancakes for breakfast tomorrow!
• Hard Boiled Eggs: Adds extra healthy protein and can be made days ahead of time making this a quick and easy recipe.
• Grape Tomatoes: Cherry tomatoes also work just fine.
• English Cucumber: Adds crunch and fresh flavor, plus no need to peel or remove the seeds.
• Avocados: Adds creaminess and healthy fat.
• Salt and Black Pepper: Adds flavor.
• Mae Ploy Sweet Chili Sauce: Adds a little sweetness and a little heat.

The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details!

How to Make a Cottage Cheese and Egg Breakfast

I almost shouldn’t even call this a recipe because there’s not much to it. Making a savory cottage cheese breakfast bowl is just a matter of assembling the different ingredients and then digging in.

1. Start with the Cottage Cheese Base: Add about 1/2 cup of cottage cheese to a bowl.
2. Add the Components: Slice the egg in half and place on top of the cottage cheese, add the avocado, cucumber and tomatoes followed by a