30+ Must-Try Mushroom Breakfast Recipes for Every Occasion

Mushrooms are one of the most versatile and flavorful ingredients to incorporate into your breakfast.

With their earthy taste and satisfying texture, they can transform a simple dish into a gourmet experience.

Whether you’re looking for a hearty frittata, a cozy breakfast casserole, or a savory toast topping, mushrooms are the perfect addition to any morning meal.

From rich, creamy dishes to lighter, vegetable-packed options, there’s a mushroom recipe for everyone.

In this collection of 30+ mushroom breakfast recipes, we’ve curated an exciting variety of dishes that are quick, easy, and filled with flavor.

Whether you prefer your mushrooms sautéed, roasted, or stuffed, these recipes will bring a fresh twist to your morning routine.

Get ready to enjoy the best mushroom-filled breakfasts that are both nourishing and satisfying to start your day!

30+ Must-Try Mushroom Breakfast Recipes for Every Occasion

Mushrooms bring more than just flavor to your breakfast—they add richness, texture, and an earthy depth that can elevate any dish.

Whether you’re preparing breakfast for one or a crowd, these 30+ mushroom breakfast recipes offer endless possibilities.

From hearty breakfasts like casseroles and quiches to lighter options like sautéed mushrooms on toast, there’s a recipe here for every taste and occasion.

So next time you’re planning your morning meal, don’t forget to add mushrooms to the mix—they might just become your new favorite breakfast ingredient!

Mushroom and Spinach Breakfast Frittata

This Mushroom and Spinach Breakfast Frittata is a versatile, protein-packed dish that’s perfect for busy mornings or weekend brunches. Loaded with earthy mushrooms, fresh spinach, and creamy eggs, it’s a wholesome meal that keeps you fueled throughout the day. The frittata is quick to make, adaptable to your favorite ingredients, and can be served warm or at room temperature, making it ideal for meal prep.

Ingredients

• 8 large eggs
• 1/3 cup milk or heavy cream
• 1 cup sliced mushrooms (button, cremini, or your choice)
• 1 cup fresh spinach leaves
• 1/2 cup grated cheese (cheddar, feta, or parmesan)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil or butter
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add onions and garlic; sauté until fragrant. Stir in the mushrooms and cook until softened, about 5 minutes. Add spinach and cook for 1–2 minutes until wilted.
3. Whisk Eggs: In a mixing bowl, whisk eggs, milk, salt, and pepper.
4. Combine Ingredients: Pour the egg mixture over the cooked vegetables in the skillet. Sprinkle cheese evenly on top.
5. Bake: Transfer the skillet to the oven and bake for 15–20 minutes or until the frittata is set in the center.
6. Serve: Slice and serve warm, or let cool and refrigerate for later.

The Mushroom and Spinach Breakfast Frittata is a crowd-pleaser that balances flavors and textures beautifully. Its nutrient-rich ingredients make it a healthy choice, while the melted cheese adds a comforting touch. Whether enjoyed on its own or paired with a fresh side salad, this frittata will quickly become a breakfast favorite!

Savory Mushroom and Avocado Toast

Savory Mushroom and Avocado Toast is the perfect blend of creamy, earthy, and crunchy flavors. This quick breakfast recipe transforms simple ingredients into a gourmet experience. With toasted bread as the base, sautéed mushrooms, mashed avocado, and a hint of lemon, this dish is both nutritious and delicious. Ideal for a busy morning or as a mid-morning snack, it satisfies hunger without being too heavy.

Ingredients

• 4 slices of whole-grain bread
• 1 cup sliced mushrooms (shiitake, button, or cremini)
• 2 ripe avocados
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Red chili flakes or fresh herbs for garnish

Instructions

1. Toast Bread: Toast the slices of bread to your desired level of crispness.
2. Cook Mushrooms: Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until golden brown, seasoning with salt and pepper. Set aside.
3. Prepare Avocado Spread: Mash avocados in a bowl with lemon juice, salt, and pepper.
4. Assemble Toast: Spread the avocado mixture onto each slice of toast. Top with the sautéed mushrooms.
5. Garnish and Serve: Sprinkle red chili flakes or fresh herbs over the top for added flavor. Serve immediately.

This Savory Mushroom and Avocado Toast is proof that breakfast doesn’t have to be boring. The creamy avocado and umami-rich mushrooms make for a filling and flavorful combination. Plus, it’s quick to whip up and endlessly customizable with your favorite toppings. Enjoy a slice of gourmet goodness at home!

Mushroom Breakfast Burrito Bowl

The Mushroom Breakfast Burrito Bowl is a hearty and flavorful start to your day. This recipe combines the earthy taste of mushrooms with scrambled eggs, fresh veggies, and a touch of spice. It’s a deconstructed take on a classic breakfast burrito, perfect for those who enjoy a bowl-style meal. Packed with protein, fiber, and essential nutrients, this dish keeps you energized all morning.

Ingredients

• 1 cup cooked rice or quinoa
• 1 cup sliced mushrooms (portobello or cremini work well)
• 2 large eggs
• 1/2 cup black beans, rinsed and drained
• 1/2 cup diced tomatoes
• 1/4 cup shredded cheese (optional)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro and avocado slices for garnish

Instructions

1. Cook Mushrooms: Heat olive oil in a skillet over medium heat. Add mushrooms and cook until tender, seasoning with cumin, chili powder, salt, and pepper.
2. Scramble Eggs: In a separate pan, scramble the eggs until cooked through.
3. Assemble Bowl: In a bowl, layer the cooked rice or quinoa at the bottom. Top with mushrooms, scrambled eggs, black beans, diced tomatoes, and cheese (if using).
4. Garnish and Serve: Add fresh cilantro and avocado slices on top. Serve immediately.

The Mushroom Breakfast Burrito Bowl offers the best of both worlds—comfort and nourishment. Each bite is a perfect mix of bold flavors and satisfying textures. It’s great for meal prep or a quick morning meal, ensuring your day starts off on a delicious note!

Creamy Mushroom and Egg Breakfast Casserole

The Creamy Mushroom and Egg Breakfast Casserole is a savory and comforting dish ideal for feeding a crowd or meal prepping for the week. This recipe combines earthy mushrooms, fluffy eggs, and rich cream with a cheesy topping. Baked to golden perfection, it’s a hearty, make-ahead option that can easily be customized with your favorite ingredients, making it perfect for breakfast, brunch, or even dinner.

Ingredients

• 2 cups sliced mushrooms (cremini, button, or portobello)
• 1 medium onion, finely chopped
• 6 large eggs
• 1/2 cup milk or heavy cream
• 1 cup shredded mozzarella or cheddar cheese
• 2 cups fresh baby spinach
• 2 tablespoons olive oil or butter
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Cook Vegetables: In a skillet, heat olive oil over medium heat. Add onions and mushrooms, cooking until tender and golden. Stir in spinach and cook until wilted. Remove from heat.
3. Whisk Eggs: In a large bowl, whisk together eggs, milk, salt, pepper, and thyme.
4. Assemble Casserole: Spread the cooked vegetables evenly in the prepared baking dish. Pour the egg mixture over them and sprinkle cheese on top.
5. Bake: Bake for 30–35 minutes or until the eggs are set and the top is golden brown.
6. Serve: Let cool for 5 minutes before slicing and serving.

This Creamy Mushroom and Egg Breakfast Casserole is a satisfying dish that combines rich, savory flavors in every bite. It’s perfect for slow mornings or a make-ahead option for a busy week. Serve it with a side of fresh fruit or toast for a complete and balanced meal that everyone will love.

Mushroom and Goat Cheese Breakfast Croissant

The Mushroom and Goat Cheese Breakfast Croissant is an elegant and indulgent way to elevate your morning meal. Buttery croissants are filled with sautéed mushrooms, creamy goat cheese, and fluffy scrambled eggs. This decadent breakfast pairs perfectly with a hot cup of coffee or tea and feels like a gourmet treat you’d get at a fancy café—right in the comfort of your home.

Ingredients

• 4 large croissants
• 1 cup sliced mushrooms (shiitake or cremini recommended)
• 4 large eggs
• 1/4 cup milk
• 1/4 cup goat cheese, crumbled
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat Oven: Preheat your oven to 300°F (150°C).
2. Cook Mushrooms: Melt butter in a skillet over medium heat. Add mushrooms and sauté until golden and tender. Set aside.
3. Scramble Eggs: Whisk eggs with milk, salt, and pepper. Cook in the same skillet over low heat, stirring gently until fluffy and set.
4. Assemble Croissants: Slice croissants in half and layer them with scrambled eggs, sautéed mushrooms, and crumbled goat cheese. Close the croissants and place them on a baking tray.
5. Heat: Warm in the oven for 5–7 minutes until the cheese softens slightly.
6. Serve: Garnish with fresh parsley and serve warm.

The Mushroom and Goat Cheese Breakfast Croissant is the epitome of breakfast indulgence. Its buttery, flaky texture paired with the creamy goat cheese and earthy mushrooms makes it a luxurious treat. Whether you’re impressing guests or treating yourself, this recipe is bound to become a breakfast favorite!

Mushroom and Sweet Potato Hash

This Mushroom and Sweet Potato Hash is a wholesome and hearty breakfast option that’s as nutritious as it is delicious. Packed with the natural sweetness of roasted sweet potatoes, earthy mushrooms, and vibrant spices, this one-pan dish is quick to prepare and brimming with flavor. It’s the perfect way to add veggies to your morning routine while keeping things satisfying and simple.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup sliced mushrooms (portobello or button)
• 1 small red bell pepper, diced
• 1/2 medium onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 large eggs (optional)
• Fresh parsley for garnish

Instructions

1. Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon of olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through.
2. Cook Vegetables: Heat the remaining olive oil in a large skillet over medium heat. Sauté onions, mushrooms, and bell pepper until tender and slightly caramelized.
3. Combine Ingredients: Add roasted sweet potatoes to the skillet and mix well. Adjust seasoning with salt, pepper, and garlic powder.
4. Cook Eggs (Optional): If desired, fry or poach eggs in a separate pan and serve them over the hash.
5. Serve: Garnish with fresh parsley and serve warm.

The Mushroom and Sweet Potato Hash is a delightful blend of flavors and textures, offering a nutritious and satisfying breakfast option. Its natural sweetness and spice make it irresistible, while the optional egg topping adds an extra dose of protein. This hash is perfect for busy mornings or leisurely weekend breakfasts!

Mushroom and Ricotta Breakfast Crepes

Mushroom and Ricotta Breakfast Crepes bring a touch of elegance to your morning meal. Delicate, paper-thin crepes are filled with a savory mixture of sautéed mushrooms, creamy ricotta, and fragrant herbs. Perfect for a weekend brunch or a special breakfast, these crepes are both light and satisfying. Serve them with a side salad or a cup of coffee for a café-style experience at home.

Ingredients

For the crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• Pinch of salt

For the filling:

• 1 cup sliced mushrooms (shiitake, cremini, or portobello)
• 1/2 cup ricotta cheese
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme or parsley
• Salt and pepper to taste

Instructions

1. Prepare Crepes Batter: In a mixing bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 20 minutes.
2. Cook Mushrooms: Heat olive oil in a skillet over medium heat. Add mushrooms and garlic, cooking until tender and fragrant. Season with thyme, salt, and pepper.
3. Cook Crepes: Heat a non-stick skillet over medium heat and grease lightly with butter. Pour 1/4 cup of batter into the skillet, swirling to cover the pan in a thin layer. Cook for about 1 minute per side until lightly golden. Repeat with the remaining batter.
4. Assemble Crepes: Spread a spoonful of ricotta cheese on each crepe and top with the sautéed mushrooms. Fold or roll the crepes and place them on a serving plate.
5. Serve: Garnish with fresh herbs and serve warm.

These Mushroom and Ricotta Breakfast Crepes are a true delight for your taste buds. Their light texture, creamy filling, and earthy mushrooms create a harmonious flavor combination. Whether you’re hosting brunch or treating yourself, these crepes are sure to impress and satisfy!

Mushroom and Cheddar Breakfast Muffins

Mushroom and Cheddar Breakfast Muffins are the ultimate grab-and-go breakfast option. Packed with protein and veggies, these savory muffins are perfect for busy mornings. The mushrooms provide a rich, umami flavor, while the cheddar cheese adds a creamy, melty texture. These muffins can be made ahead, stored in the fridge or freezer, and reheated for a quick and hearty breakfast.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup grated cheddar cheese
• 1 cup chopped mushrooms
• 1/2 cup milk
• 2 large eggs
• 1/4 cup olive oil or melted butter
• 1/4 teaspoon garlic powder (optional)
• 2 tablespoons chopped parsley

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease or line a muffin tin.
2. Cook Mushrooms: Heat a skillet over medium heat and sauté mushrooms until tender. Set aside to cool.
3. Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, salt, and garlic powder.
4. Mix Wet Ingredients: In another bowl, whisk together milk, eggs, and olive oil.
5. Combine Ingredients: Gradually mix the wet ingredients into the dry ingredients. Fold in the sautéed mushrooms, cheddar cheese, and parsley.
6. Bake: Divide the batter evenly among the muffin cups. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
7. Serve: Allow to cool slightly before serving.

These Mushroom and Cheddar Breakfast Muffins are a lifesaver on hectic mornings. They’re flavorful, portable, and packed with nutrients to keep you energized. Whether enjoyed fresh out of the oven or reheated, they make a perfect breakfast or snack option for mushroom lovers.

Creamy Mushroom and Polenta Breakfast Bowl

The Creamy Mushroom and Polenta Breakfast Bowl is a hearty and comforting start to your day. Creamy, cheesy polenta is paired with sautéed mushrooms and topped with a perfectly poached egg for added richness. This dish is an excellent choice for when you want a warm, satisfying breakfast with gourmet flair. It’s filling, flavorful, and ideal for slow mornings or brunch gatherings.

Ingredients

• 1 cup polenta (coarse cornmeal)
• 4 cups water or milk
• 1/2 cup grated parmesan cheese
• 2 cups sliced mushrooms (shiitake or cremini recommended)
• 1 tablespoon olive oil or butter
• 1 garlic clove, minced
• 1 teaspoon fresh thyme
• 2 poached eggs (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook Polenta: Bring water or milk to a boil in a pot. Gradually whisk in the polenta, reducing heat to low. Cook, stirring frequently, until thick and creamy (about 20 minutes). Stir in parmesan cheese, salt, and pepper.
2. Sauté Mushrooms: Heat olive oil in a skillet over medium heat. Add garlic and mushrooms, cooking until tender and golden. Sprinkle with thyme and adjust seasoning with salt and pepper.
3. Assemble Bowl: Divide the creamy polenta into serving bowls. Top with sautéed mushrooms and a poached egg if desired.
4. Garnish and Serve: Sprinkle with fresh parsley and serve warm.

The Creamy Mushroom and Polenta Breakfast Bowl is a comforting and luxurious breakfast that feels like a hug in a bowl. With its rich textures and savory flavors, it’s the perfect way to indulge in a satisfying morning meal. Pair it with your favorite hot beverage, and you’ve got a breakfast worth savoring.

Mushroom and Spinach Breakfast Quiche

This Mushroom and Spinach Breakfast Quiche is a savory and satisfying dish that’s perfect for any occasion. The flaky, buttery crust encases a rich, creamy filling made with sautéed mushrooms, fresh spinach, and a blend of cheeses. This dish is versatile—serve it for breakfast, brunch, or even dinner, and it can be made ahead for easy meal prep. With its combination of earthy mushrooms and fresh greens, it’s a balanced and filling start to your day.

Ingredients

• 1 pre-made pie crust (or homemade)
• 2 cups sliced mushrooms (cremini or button)
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 4 large eggs
• 1/2 cup milk or heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Mushrooms and Spinach: Heat olive oil in a skillet over medium heat. Add mushrooms and cook until tender and golden, about 5 minutes. Add spinach and cook until wilted. Season with salt, pepper, and garlic powder.
3. Prepare Egg Mixture: In a bowl, whisk together eggs and milk. Add the cooked mushrooms and spinach, and mix in the shredded cheddar and parmesan cheeses.
4. Assemble Quiche: Pour the egg and vegetable mixture into the pie crust, spreading it evenly.
5. Bake: Bake for 30–35 minutes or until the quiche is set in the center and lightly golden on top.
6. Serve: Let cool for 5 minutes before slicing and serving.

The Mushroom and Spinach Breakfast Quiche is the ultimate comfort food, bringing together the richness of eggs, cheese, and vegetables in a perfect balance. It’s an excellent make-ahead dish that can be served warm or cold and is guaranteed to please a crowd. Whether you’re hosting a brunch or enjoying a quiet morning at home, this quiche will elevate your meal to the next level.

Mushroom, Bacon, and Avocado Breakfast Tacos

Mushroom, Bacon, and Avocado Breakfast Tacos are a fresh and delicious twist on your typical morning taco. The combination of crispy bacon, earthy mushrooms, creamy avocado, and a touch of spicy salsa creates a perfect balance of flavors. These tacos are quick to prepare and ideal for busy mornings when you need something satisfying and tasty. Plus, the addition of avocado makes them extra creamy and rich.

Ingredients

• 4 small soft corn or flour tortillas
• 4 strips of bacon, cooked and crumbled
• 1 cup sliced mushrooms (button or portobello)
• 2 eggs, scrambled
• 1 avocado, sliced
• 1/4 cup salsa (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Cook Bacon and Mushrooms: In a skillet, cook bacon until crispy. Remove from the skillet and crumble. In the same skillet, sauté mushrooms in the bacon grease for about 5 minutes until golden brown and tender.
2. Scramble Eggs: In a bowl, whisk eggs and season with salt and pepper. Scramble them in the skillet until cooked through.
3. Assemble Tacos: Warm tortillas in a dry skillet or microwave. Divide the scrambled eggs, sautéed mushrooms, crumbled bacon, and avocado slices among the tortillas.
4. Top and Serve: Add salsa and cilantro for garnish, if desired. Serve immediately and enjoy!

These Mushroom, Bacon, and Avocado Breakfast Tacos are a satisfying and flavorful breakfast option that’s full of texture and taste. The crispy bacon and sautéed mushrooms offer a savory base, while the avocado adds creaminess and freshness. These tacos are perfect for a fun breakfast or brunch, and they can easily be customized with your favorite toppings.

Mushroom and Feta Breakfast Wrap

The Mushroom and Feta Breakfast Wrap is a simple, yet flavorful way to start your day. Packed with sautéed mushrooms, fresh spinach, and tangy feta cheese, all wrapped in a soft tortilla, this dish is both healthy and delicious. It’s the perfect combination of savory mushrooms and creamy cheese, wrapped up in a portable breakfast that can be eaten on the go.

Ingredients

• 2 large flour tortillas
• 1 cup sliced mushrooms (cremini or white mushrooms)
• 1 cup fresh spinach
• 1/4 cup crumbled feta cheese
• 2 eggs, scrambled
• 1 tablespoon olive oil
• Salt and pepper to taste
• Hot sauce (optional)

Instructions

1. Cook Mushrooms and Spinach: Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 4–5 minutes until tender. Add spinach and cook until wilted. Season with salt and pepper.
2. Scramble Eggs: In a bowl, whisk eggs and season with salt and pepper. Scramble them in the same skillet until cooked through.
3. Assemble Wrap: Lay the tortillas flat and evenly distribute the cooked mushrooms, spinach, scrambled eggs, and crumbled feta onto the center of each tortilla.
4. Wrap and Serve: Roll up the tortillas tightly, folding in the sides as you go. Serve immediately with a drizzle of hot sauce if desired.

The Mushroom and Feta Breakfast Wrap is the ideal choice for a quick, nutritious, and satisfying breakfast. With the earthy mushrooms, vibrant spinach, and creamy feta, this wrap has the perfect blend of flavors and textures. It’s an easy and delicious option for busy mornings or as a light lunch. Plus, it’s fully customizable, so you can add other ingredients to suit your tastes.

Mushroom and Tomato Breakfast Frittata

This Mushroom and Tomato Breakfast Frittata is a light yet hearty way to start your day. A combination of earthy mushrooms, juicy tomatoes, and fresh herbs, all bound together in a fluffy egg base, makes for a flavorful and satisfying dish. The beauty of this frittata is in its versatility—you can add other vegetables or protein to suit your preferences, making it an ideal dish for any morning. Plus, it can be made in advance and served warm or at room temperature, making it perfect for meal prep.

Ingredients

• 8 large eggs
• 1 cup sliced mushrooms (cremini or button)
• 1 cup cherry tomatoes, halved
• 1/4 cup grated mozzarella cheese
• 1 tablespoon olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1/4 teaspoon dried oregano

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Mushrooms and Tomatoes: Heat olive oil in a skillet over medium heat. Add mushrooms and cook until tender, about 5 minutes. Add the halved cherry tomatoes and cook for an additional 2–3 minutes until soft. Season with salt, pepper, and oregano.
3. Prepare Egg Mixture: In a bowl, whisk the eggs until smooth. Add the chopped basil, mozzarella cheese, and a pinch of salt and pepper.
4. Assemble and Bake: Pour the egg mixture over the mushrooms and tomatoes in the skillet. Stir gently to combine. Transfer the skillet to the oven and bake for 18–20 minutes, or until the frittata is set and slightly golden on top.
5. Serve: Allow to cool for a few minutes before slicing. Garnish with additional fresh basil, if desired.

The Mushroom and Tomato Breakfast Frittata is the perfect balance of savory mushrooms, sweet tomatoes, and cheesy goodness. It’s a dish that feels comforting but is light enough to be enjoyed any day of the week. The versatility of this frittata allows you to mix in any extra veggies or meats you might have on hand, making it both an easy and delicious breakfast or brunch option.

Mushroom and Ham Breakfast Casserole

Mushroom and Ham Breakfast Casserole is a hearty, make-ahead breakfast that’s perfect for feeding a crowd. Packed with savory ham, sautéed mushrooms, and a creamy custard-like egg mixture, this casserole is rich in flavor and texture. It’s the ultimate comfort food for family breakfasts or holiday mornings. The casserole can be assembled the night before, allowing the flavors to meld together, and simply baked in the morning for an easy and stress-free start to the day.

Ingredients

• 6 slices of bread, cubed
• 1 cup diced ham
• 1 1/2 cups sliced mushrooms (button or cremini)
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup heavy cream
• 5 large eggs
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. Sauté Mushrooms: Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until tender, about 5–7 minutes. Set aside to cool slightly.
3. Assemble Casserole: Layer the cubed bread in the bottom of the casserole dish. Top with the cooked mushrooms and diced ham. Sprinkle the shredded cheddar cheese over the top.
4. Prepare Egg Mixture: In a bowl, whisk together eggs, milk, cream, Dijon mustard, garlic powder, salt, and pepper. Pour the egg mixture evenly over the bread and meat layers in the casserole dish.
5. Bake: Cover with foil and bake for 35 minutes. Then remove the foil and bake for an additional 15 minutes, or until the casserole is set and golden on top.
6. Serve: Let the casserole rest for 5 minutes before slicing and serving.

This Mushroom and Ham Breakfast Casserole is the perfect solution for busy mornings or special occasions when you need a delicious, filling breakfast that feeds a crowd. With its creamy egg base, savory mushrooms, and salty ham, this casserole is a crowd-pleaser that requires minimal effort. It’s a meal you can prepare ahead of time and enjoy at your leisure—ideal for making your mornings simpler and tastier.

Mushroom and Goat Cheese Breakfast Croissant

The Mushroom and Goat Cheese Breakfast Croissant is a flaky, savory pastry filled with a luscious combination of sautéed mushrooms and creamy goat cheese. The buttery croissant pairs perfectly with the rich, earthy mushrooms and tangy goat cheese, making this breakfast indulgent yet balanced. It’s the perfect brunch treat that can be made quickly, adding a gourmet touch to your morning routine.

Ingredients

• 4 croissants (store-bought or homemade)
• 1 cup sliced mushrooms (portobello or cremini)
• 1/4 cup crumbled goat cheese
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Slice the croissants in half lengthwise.
2. Cook Mushrooms: Heat olive oil in a skillet over medium heat. Add the garlic and sauté for about 1 minute. Add the mushrooms and cook until they release their moisture and become golden brown, about 7 minutes. Season with salt, pepper, and fresh thyme.
3. Assemble Croissants: Place the croissant halves on a baking sheet. Spoon the sautéed mushrooms evenly over the bottom halves of the croissants. Top with crumbled goat cheese. Place the other halves of the croissants on top.
4. Egg Wash: Whisk the egg and brush it lightly over the top of each croissant for a golden, shiny finish.
5. Bake: Bake for 12–15 minutes, or until the croissants are golden brown and heated through.
6. Serve: Serve warm, garnished with a little extra thyme if desired.

These Mushroom and Goat Cheese Breakfast Croissants are a delightful and indulgent way to start your day. The flaky croissant adds a buttery texture, while the sautéed mushrooms and tangy goat cheese create a perfectly balanced flavor. Whether served as a quick breakfast or part of a brunch spread, these croissants will elevate any meal with their rich taste and satisfying texture.]

Note: More recipes are coming soon!