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.

Are Breakfast Casseroles Healthy?

Breakfast casseroles can fall anywhere on the spectrum of healthy to completely unhealthy depending on what kind of breakfast casserole it is. For this version, one serving is 172 calories, 14 grams of protein, 12 grams of fat and just 2 carbohydrates. A hearty and satisfying breakfast!

What to Serve with Breakfast Egg Casserole?

When it comes to just anything eggy, I love to eat it with a good homemade salsa or pico de gallo. Those flavor compliment this breakfast casserole beautifully! 

I also love to balance out all the savory with just a little pop of sweetness with some homemade blueberry muffins or a slice of banana bread or coffee cake.

Can I Make Egg Casserole Ahead of Time?

This recipe can be made one day ahead of time by preparing everything as written in the instructions up until baking it. Cover it with plastic wrap and store it unbaked in the refrigerator overnight and then bake in the morning according to the instructions.

You can also make the casserole completely and then freeze it for another day. See section below for freezing and reheating.

Storing and Reheating

To store this easy breakfast casserole, let it cool completely and then place in an airtight container and store it in the fridge. It will keep for 3-4 days. I like to reheat single servings in the microwave, but if you are reheating a big portion of the casserole, use the oven. 

This recipe also freezes extremely well. Let it cool completely then wrap it in plastic wrap followed by aluminum foil. It will keep in the freezer for 3-4 months. Let it thaw in the fridge overnight and then reheat in the oven until warmed through, 350 degrees for 10-15 minutes.

Start your day off right with this delicious breakfast egg casserole filled with ham, cheese, and sautéed mushrooms. Perfect for a crowd or as meal prep for the week ahead. We also love this recipe for Christmas morning or Easter breakfast!

More Breakfast Casserole Recipes:

• Cheesy Sausage Breakfast Souffle
• Peach Cobbler French Toast Casserole
• Sausage Hash Brown Casserole
• Eggnog French Toast Casserole

Watch How This Breakfast Egg Casserole is Made…

This simple oven-baked method makes spaghetti squash an easy go-to. Try it as a pasta alternative, or serve as a healthy side dish. You’ll love this versatile veggie!

This Easy Crockpot Pineapple Chicken is a family favorite! It’s a cheap, quick and easy dinner that comes together in a few minutes then cooks all day in a slow cooker!

You’ll love this tender chicken in the Hawaiian and Asian inspired flavors of teriyaki sauce and pineapple.

The first time I ever went to Hawaii I expected there to be beautiful pineapple trees every where. I couldn’t wait to feel so tropical and have the air smell as sweet as the sweet and tangy fruit.

They grow on the ground.

I literally had missed the memo for 18 years of my life. I know, I was ridiculous, but now it’s the flavor that’s ridiculous. This is one of our top 5 family favorite recipes for the crockpot!

Why You’ll Love This Slow Cooker Pineapple Chicken

• Packed with flavorful protein
• Slow cooker does all the work
• Totally from scratch so you have control of the ingredients
• Makes great leftovers for lunch the next day
• Great for meal prep

Ingredients You’ll Need:

• Chicken Thighs: Provide a tender, juicy protein base that soaks up all the sweet and savory flavors from the sauce.
• BBQ Rub: Adds depth, smokiness, and seasoning that enhances the chicken’s flavor before it even hits the sauce.
• Olive Oil: Used to brown the chicken to add more flavor.
• Teriyaki Sauce: Brings sweet, umami-rich flavor with a glossy texture that ties everything together.
• Soy Sauce: Balances sweetness with salty, savory depth and enhances the overall flavor of the dish.
• Garlic: Adds bold aroma and a savory backbone that complements the sweetness of the pineapple.
• Red Onion: Brings mild sweetness and a little bite for contrast against the rich sauce.
• Red Bell Pepper: Adds color, crunch, and natural sweetness that brightens up the whole dish.
• Pineapple Chunks: Deliver that tropical sweetness and tang that makes the sauce irresistible.
• Green Onion: Finishes the dish with fresh, crisp flavor and a pop of color.
• Rice: The perfect base to soak up all that sweet and savory sauce — it’s how you turn this dish into a complete, satisfying meal.

How to Make Crockpot Pineapple Chicken

1. Season and Sear the Chicken: Sprinkle BBQ rub all over both sides of the chicken and then sear it on both sides until golden brown.
2. Make the Sauce: Add all the sauce ingredients for the sauce to a small bowl and whisk together.
3. Cook: Add the chicken to the slow cooker and pour the sauce over the top. Cook on high for 2.5-3 hours or on low for 3.5-4 hours.
4. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Then return the chicken to the sauce in the slow cooker and stir to combine.
5. Serve: Spoon the shredded chicken over rice and top with chopped green onions and serve.

FAQs

Variations for BBQ Pineapple Chicken

Double the batch: This freezes perfectly for easy future meals! Cooking time stays the same.

Add heat: Stir in sriracha or red pepper flakes to spice things up.

Make it tropical: Add coconut milk near the end for creamy Hawaiian vibes.

Thicken the sauce: Stir in 1 tablespoon cornstarch mixed with 1 tablespoon of water before serving.

Change the grain: Swap the white rice for brown rice, quinoa or even mashed potatoes. You could even use cauliflower rice to make it lower carb.

How to Store and Reheat Leftovers

Leftovers will last up to 4 days in an airtight container. It should be stored in the refrigerator. I prefer to reheat the chicken on the stove top with a little extra chicken broth to keep it from drying out.

To freeze, let the chicken cool completely and then store in a freezer-safe container. It will keep in the freezer for up to 3 months.

We love this Crockpot Pineapple Teriyaki Chicken Recipe because it’s everything a weeknight dinner should be — simple, flavorful, and feel-good. The sweet pineapple, savory teriyaki, and tender chicken make every bite comforting yet bold.

More Easy Crockpot Dinners You’ll Love

• Slow Cooker Garlic Chicken
• Creamy Crockpot Chicken
• Asian Slow Cooker Ribs
• Kalua Pork
• French Dip Sandwiches

Watch How This Recipe is Made…

Welcome to the weekend, my friends! We’ve skipped right through the warm late days of summer and landed solidly in the midst of fall. And judging from the chilly mornings this week, we’re now approaching winter at a run. I’ve reacquainted myself with the furnace and the fireplace, and I’m immensely enjoying both today.

ON THE BLOGS THIS WEEK:  These Pumpkin Spice Waffles are almost like eating dessert for breakfast. But I won’t tell if you won’t. And, they come together in just minutes, making them perfect for a cozy morning whenever the temperature dips outside.

Sweet and slightly tangy, this absolutely delicious, juicy Dr Pepper Pulled Pork is perfect for sandwiches, BBQ sundaes, or (if you’re like my teenage boy) just heaped on a plate by itself with nothing else.

Tender, delicate angel hair pasta gets a carbonara-like glow up with a flavorful bacon cream sauce to make this Pasta with Peas and Bacon. It’s a weeknight dish that’s easy enough for busy evenings but nice enough to serve company.

Balancing salty and sweet flavors perfectly, this Easy Teriyaki Sauce belongs in every kitchen. And, when I say it’s easy, I mean it. You can whisk this sauce together in less time than it takes to find your takeout menus.

Sweet and savory teriyaki chicken is topped with fresh pineapple and all the classic taco fillings to make these Pineapple Chicken Tacos a major win at the dinner table.

The earthy flavors of perfectly crispy Roasted Potatoes and Broccoli create one of the simplest, most satisfying side dishes I’ve ever made. You really can’t go wrong with this one. It’s golden, flavorful, and goes with just about anything on the dinner table.

These Pumpkin Cheesecake Bars are one of the best fall desserts you can make. Who can say no to all that heavenly pumpkin cheesecake, layered between a walnut shortbread crust and a tangy, sweet frosting?

Rice Krispy Treat Ice Cream feels like summer sleepovers, Saturday morning cartoons, and pure imagination all rolled into one bowl. Enjoy all the marshmallow goodness of Rice Krispies Treats with none of the sticky fingers.

What I’m CRAVING: I made pancakes this morning for my boys and some friends, as a result, I’m now craving some serious vegetables. I already have a salad in the fridge, and I’m thinking that loaded quesadillas sound great for dinner.

My FAVORITE THING this week is this new dough whisk that my brother told me about a couple of months ago. It’s fantastic! For years, I’ve been a big fan of using a dough whisk for all sorts of cooking, especially pancakes and waffles, when you don’t want to over-stir the batters. And this whisk? It’s a seamless, easy-to-clean, dream come true. Initially, I thought it looked so crazy, I wondered if it might not work, but I’m glad I tried it, because it really is great. 

What I’m READING: The House of My Mother: A Daughter’s Quest for Freedom by Shari Franke. I’d never watched the family’s YouTube channel and honestly didn’t even know who Ruby Franke was until a friend mentioned the documentary. I decided to read the book before watching the show, and wow, what a story.

The story is heartbreaking, though not as heavy as I expected it to be. Growing up under the control of a narcissistic parent was clearly a painful, difficult experience for the whole family. Yet through this book, Shari (the oldest daughter) takes back her story from the media and tells it in her own voice. Her love for her family, along with her continued faith in God, shines through and says so much about her strength and character.

“For where two or three gather in my name, there am I with them.” Matthew 18:20 NIV

Wishing you a beautiful week filled with little things that make you smile!

Mary

The post The Little Things Newsletter #492 – Life, laughter, and lots of great food! appeared first on Barefeet in the Kitchen.

These teriyaki meatballs are tender, juicy, and coated in a sweet, tangy glaze that’s loaded with flavor. Serve them over rice or noodles, or set them out as a crowd-pleasing appetizer, for a quick, delicious meal everyone will love.

This is the easiest peanut brittle recipe because it’s made in the microwave! It’s made with simple ingredients and comes together quickly. You’ll want to add this recipe to our holiday baking pronto! ❤️ WHY WE LOVE IT We love this recipe because it really simplifies the process of making peanut brittle. It takes most…

Get into the holiday spirit with these delicious cranberry crumb bars. It is my favorite way to use up leftover cranberry sauce. Follow our step-by-step instructions and video to create a festive and tasty dessert that is perfect for any holiday gathering.

I got fed up last year with leftover cranberry sauce so for months after Thanksgiving I was testing it in all sorts of recipes to find ways to use it. This is how our cranberry sauce muffins came to be! And it’s the same story for this cranberry crumble bars recipe. I’ve been experimenting with this one and this is finally the winning recipe. They are to die for!

They are the most wonderful combination of creamy cranberry sauce and a chewy sugar cookie, tart shortbread crust!

Ingredients for Cranberry Sauce Bars

We will actually make one crust recipe and we will use it for both the base of the bars and the crumble on top! Then we will make a filling to go in the middle. I’ll include the ingredients for an optional glaze too. Here is everything you will need for each component:

Crust and Topping

• Wet Ingredients: Butter (softened), Cream Cheese (softened), Brown Sugar, White Sugar, Egg, Vanilla and Almond Extract
• Dry Ingredients: All Purpose Flour, Cornstarch, Baking Powder, Baking Soda and Salt

Filling

• Sour Cream: full fat cream cheese
• Eggs: binds the filling together
• Cornstarch: helps thicken the filling
• Vanilla and Ground Cinnamon: add flavor
• Cranberry Sauce: homemade is preferred, but store-bought would work fine too, just don’t use the canned cranberry jelly
• Whole Fresh Cranberries: adds more flavor and texture

Glaze

• Powdered Sugar: acts as the base of the glaze and adds all the sweetness
• Milk: adds richness and creates the glaze
• Vanilla: adds flavor

The measurements for each ingredient can be found down below in the recipe card. This is meant to just be an overview of the ingredients you will need.

How to Make Cranberry Crumb Bars

Let me walk you through each step of this recipe! It might seem like a lot of steps, but it’s super easy.

Crust

1. Prep: Preheat the oven to 350 degrees and line a 9×13 inch baking dish with a piece of parchment. Spray everything with cooking spray.
2. Beat: Place the butter, cream cheese and both sugar in the bowl of stand mixer fitted with the paddle attachment and beat until fluffy.
3. Add: Place the rest of the wet ingredients into the bowl and mix until combined.
4. Combine: Change the speed to low, and add all the dry ingredient. Mix until combined. Set 2 cups of the crust aside to use later as the crumb topping.
5. Press: Take the remaining crumb mixture and press it evenly into the baking pan.
6. Bake: Stick the pan into the preheated oven and bake it for 10 minutes and remove it to cool slightly.

Filling

1. Whisk: In a large bowl, whisk together the sour cream, eggs, cornstarch, vanilla, almond extract, cinnamon, until smooth and well combined.
2. Fold: Grab a rubber spatula and fold in the cranberry sauce.
3. Pour: Spread the cranberry filling mixture over the crust and sprinkle the cranberries over the top.
4. Dollop: Use the remaining crust mixture and place chunks of it all over the top of the berries.
5. Bake: Place the pan back into the oven and bake for 40-45 minutes.
6. Cool: Remove the bars from the oven and let them cool for at least an hour on a wire cooling rack. Drizzle the glaze over if you are using it.
7. Slice: Using the parchment paper, remove the bars from the pan and then slice into squares and serve with vanilla ice cream or whipped cream.

Glaze

1. Whisk: Add everything to a small bowl and whisk together. Drizzle over the top of the cooled bars.

All of these instructions can also be found in the recipe card at the end of the post. You can save or print the recipe from there as well.

Optional Glaze

The glaze on top is totally optional, but I love the little bit of moisture that it adds and it looks so pretty! Do you have to have it? No, but I would make the little extra effort to make it every single time.

Recipe Variations

I haven’t tried any of these variations, but they are all on my list of things to try with these bars. I actually lose sleep at night thinking about all the different twists and turns I can take with my recipes. It’s not healthy…haha! Anyway…

Adding some toasted pecans or walnuts to the base would be fabulous. Of course, orange always goes will with cranberry, so adding some orange zest to the filling is highly recommended! Ooh and some orange juice to the glaze! Now we are talkin’! My other thought is to add toasted sliced almonds to the topping. Yummy!

Storage Tips

These cranberry bars will store at room temperature in an airtight container for 2-3 days. If you want them to last a little longer, you can store them in the refrigerator for up to a week.

Cranberry sauce bars also freeze really well. Wrap the individual slices with plastic wrap and then store them in an airtight container. They will keep for up to 3 months.

These cranberry crumb bars are the perfect combination of sweet and tart, with a buttery crumb topping that will have you coming back for seconds. Whether it’s Thanksgiving or Christmas, you might have some leftover cranberry sauce to use up and these cranberry crumb bars are your answer!

More Festive Dessert Recipes to Try:

• Orange Cranberry Bliss Bars
• Cranberry Orange Cake
• Orange Cranberry Glazed Poppy Seed Bread
• Cranberry Orange Bubble Bread
• White Chocolate Cranberry Bliss Bars
• Cranberry Christmas Jello

Watch How These Cranberry Sauce Crumb Bars are Made…

Grab three simple ingredients and make these delicious Christmas Pretzels. Great for the holiday season. ❤️WHY WE LOVE THIS RECIPE  Make these quick and easy little treats in no time for a sweet-and-salty snack your friends and family will love.  They look so good along with all your other Christmas goodies when you put them…

Make this cozy homemade Crockpot lasagna for an easy family favorite. Layers of tender noodles with rich meat sauce and creamy ricotta give you all the comforting flavors of classic oven-baked lasagna with a fraction of the effort.