Mushroom and Feta Breakfast Casserole
- Reviews 1
Ready In: 1 hr
Serves: 8-10
Ingredients
- 18 eggs
- 2 -3 tablespoons cream or 2 -3 tablespoons half-and-half or 2 -3 tablespoons milk
- 1 lb mushroom, washed and sliced
- 1 tablespoon olive oil
- 2 cups crumbled feta cheese (I use low fat)
- salt
- pepper
Directions
- Preheat oven to 375.
- Spray 9 X 13 glass casserole dish with nonstick spray.
- Saute mushrooms in olive oil until they are softened but not completely cooked, about 5 minutes.
- Drain mushrooms if there is liquid in the pan, then spread evenly over bottom of casserole dish.
- Crumble feta over mushrooms.
- Beat eggs with cream, salt and pepper.
- Pour over mushrooms, then stir gently with a fork so that mushrooms and cheese are evenly distributed in the egg mixture.
- Bake 45 minutes, or until eggs are set and top is starting to brown.
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