PIN the Tomato-Basil Quiche to make it later!

Crustless Three-Cheese Tomato-Basil Quiche was inspired by a recipe I found in a very old cookbook called Nutbread and Nostalgia, published in 1979 by the Junior League of South Bend, Indiana! Of course the tomato quiche recipe in the book wasn’t crustless, and I changed just about everything in the inspiring recipe except the starring ingredients.

It took me several tries to come up with a keeper version, and along the way I added cottage cheese for extra protein and switched the tomatoes for less wet Roma tomatoes. And using Roma Tomatoes was such a win, because they’re available pretty much all year. That means you can make Tomato-Basil Quiche any time of year when you can get fresh basil. And for sure this is perfect to make when those basil plants start showing up in the grocery store!

We made the Tomato-Basil Quiche several times to get it just right, but I devoured even the first few tries that didn’t set up well enough! And the quiche with tomatoes, basil, and cheese will keep in the fridge for a few days and reheats well. I think this is a perfect recipe to make all summer, and it’s perfect whenever you need breakfast for a special occasion like Father’s Day! I hope you enjoy trying it!

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PIN the Bacon Frittata recipe to try it later!

Bacon Frittata with Two Cheeses is going to be a hit with anyone who loves bacon and cheese! We used a combination of grated Mozzarella and Goat Cheese, for plenty of cheesy flavor. And this is wonderful to make for a special breakfast, and it’s perfect to make on the weekend, so I’m reminding you about it for this week’s Friday Favorites pick!!

I first made this frittata recipe with Canadian bacon which is tasty and low in carbs. But through the years I’ve been making it more often with thick-sliced bacon, which is what I used for the updated photos. I do hope you don’t skimp on the cheese or skip the green onions though; those ingredients added so much flavor to the Bacon Frittata. I hope you try it soon if you’re someone who enjoys bacon and cheese!

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PIN the Italian Sausage Breakfast Casserole to make it later!

I created this tasty Breakfast Casserole with Italian Sausage when I had a few sausages in the fridge that needed to be used. And at the time I was proud of being frugal and making something delicious out of leftovers! Now years later I’m still making this tasty breakfast casserole regularly!

And this is a long-time favorite breakfast for me now, so I’m reminding you about it for my Friday Favorites pick this week. And the updated version in this post makes a bigger casserole that uses the whole package of Italian sausage links!

If you’re a fan of Italian sausage like I am, this might become one of those breakfasts you make over and over. And I’m so glad I had the slightly crazy idea of putting leftover Italian sausage into a breakfast casserole; I hope you try it soon!

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PIN Kale and Feta Breakfast Casserole to try it later!

This Kale and Feta Breakfast Casserole has been one of my favorite combinations for quite a few years now. And low-carb breakfast casseroles are something I make all year, whenever the weather is cool enough to use the oven. So a few years ago when I had a big bag of kale in the fridge, I decided to give this recipe a much-needed photo update!

Kale is a vegetable I didn’t have much appreciation for until I grew it myself in the garden. But now I love this ultra-nutritious type of dark leafy greens. And Kale is available all year, and it’s so versatile to use in recipes!

I hope you try making this if you’re also a fan of kale! But if kale and/or Feta are not something you’d enjoy in a dish like this, see other options below.

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PIN the Low-Carb High Fiber Muffins to make them later!

These amazing Low-Carb High-Fiber Savory Muffins are my Friday Favorites pick this week, and this is a delicious muffin that’s perfect any time of day! My niece Kara and I tested these muffins quite a few times to perfect this recipe that’s a combination of ingredients from other muffins that we’ve enjoyed.

Kara and I both thought these low-carb savory muffins tasted a bit like garlic bread, so they would be perfect to serve with soup for dinner. But I’m loving these muffins for a quick breakfast option too. And I’m pretty sure everyone who likes the idea of a savory high fiber breakfast muffin is going to enjoy this recipe.

I like to make a batch of these muffins, freeze in a Ziploc bag, and then take one out and reheat in the microwave for one minute. And I do love to eat them spread with a little butter, but that’s up to you. I hope you try this recipe soon if you like the idea of muffins that are low in carbs, Keto, high in fiber, high in protein, grain-free, gluten-free, and vegetarian.

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PIN the Vegetarian Breakfast Casserole to try it later!

This Cheesy Vegetarian Breakfast Casserole is something I first made years ago, and this combination is still one of my favorites for a meatless breakfast. For the casserole you see in these updated photos I used mushrooms and green peppers with two kinds of cheese. But see my suggestions for other tasty ideas for a meatless breakfast casserole using what you have on hand. And there are many options for cheese to use in a recipe like this as well, but personally I would always include Feta!

Breakfast casseroles are always a great way to use leftover vegetables, and I think recipes like this are so perfect to make on the weekend and have a tasty breakfast to reheat during the week! And today is the first day of Lent, so this recipe is a great option for people who are looking for satisfying recipes without meat. But whether you’re avoiding meat or just someone who enjoys vegetables, I hope you enjoy trying this vegetarian breakfast casserole that’s loaded with cheesy flavor!

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Pin the Breakfast Egg Muffin Recipe to try them later!

This Breakfast Egg Muffin Recipe (with Broccoli, Bacon, and Cheese) is my Friday Favorites pick for this first Friday of the new year! And I know this is the time when so many people are looking for ways to cut down on carbs. This egg muffin recipe is a breakfast I highly recommend you try! And Egg Muffins are perfect to make for Weekend Food Prep and then stash in the fridge to reheat during the week!

If you like the idea of egg muffins, a popular post on my blog is the Keto Egg Muffins Master Recipe. That gives guidelines for making egg muffins out of whatever ingredients you have on hand. I do have a few specific egg muffin recipes on the blog, but often I use that master recipe and make egg muffins with whatever strikes my fancy or is available in the fridge.

This new egg muffin idea uses broccoli, bacon, cheese, green onions, and eggs and those are all things I’d normally have in the house. I hope you also have them on hand when you see this recipe, but use the tips in the master recipe if you need to use what’s in your fridge. One of these tasty muffins with some low-carb bread or a muffin is a perfect breakfast for me; hope you will try it!

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PIN the Crustless Quiche Lorraine to try it later!

I think Cheesy Crustless Quiche Lorraine would be perfect any time you want breakfast for a special occasion. My sister Val has the tradition of making quiche for Christmas morning, and this crustless quiche would definitely be a fun Christmas breakfast for families who are watching carbs!

I learned to love Quiche Lorraine when I worked part-time during college at a charming (and long-gone) Salt Lake City French restaurant called Le Parisien. You may have had that famous and traditional French quiche with a flaky pastry crust filled with custard that contains bacon, onions, and cheese. Of course that’s a tasty dish, but I think my crustless Quiche Lorraine is just as delicious.

And in case anyone is wondering how this crustless quiche recipe differs from my usual low-carb breakfast casseroles other than the obvious use of a round dish, it’s the step of mixing a generous amount of half and half into the eggs to create more of a custard consistency. And of course a lot of the good flavor in this crustless quiche comes from using bacon, grated Swiss cheese, Mozzarella, and Parmesan for rich flavor. I hope you try it!

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PIN the Cottage Cheese Breakfast Muffins to try them later!

These Cottage Cheese Breakfast Muffins with Bacon are the recipe I’m featuring for Friday Favorites this week. And this is one of my all-time favorite breakfast recipes for a make ahead Weekend Food Prep breakfast!

When I first spotted the idea for cottage cheese muffins years ago, I loved the idea of a high-protein muffin with cottage cheese, eggs, Parmesan, and almond meal, and just the tiniest bit of flour. And I discovered that the almond flour and tiny bit of white whole wheat flour gave these cottage cheese muffins a nice texture that was different than the Keto Egg Muffins I’d been making for years. And the very small amount of flour didn’t add many carbs!

But if you don’t want flour (or need breakfast muffins that are gluten-free) see the ideas below to replace the flour. Since I first posted this recipe I’ve made these delicious breakfast muffins over and over, and these low-carb, high protein breakfast muffins have been a hit with everyone who tries them! I hope you’ll try this recipe!

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PIN the No-Egg Breakfast to try it later!

Sausage and Peppers No-Egg Breakfast is a delicious breakfast option for everyone who doesn’t want eggs! And I think everyone who eats low-carb gets tired of eggs for breakfast at times, and some people just don’t like eggs or can’t eat them.

And recently I remembered this tasty no-egg breakfast and started making it again regularly. So I thought I’d feature it as my Friday Favorites pick for this week remind everyone else who might have forgotten about it! I hope everyone who likes the idea of a No-Egg Breakfast will enjoy this breakfast bake with veggies, sausage, and cheese.

If you’re not a fan of peppers, have fun experimenting with other vegetables in this recipe. And this reheats well, so if you have a few low-carb eaters in the house you might want to double the recipe and use a larger dish to make it for Weekend Food Prep! I hope you try it soon!

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