Mushroom and Feta Breakfast Casserole

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Mushroom and Feta Breakfast Casserole

Breakfast Casserole


-18 eggs
-2 T half and half or milk (I've come to consider this optional the more I make this)
-1 pound mushrooms, washed and sliced
-2-3 tsp. olive oil (depending on your pan)
-1 1/2 cups crumbled Feta cheese (or 3/4 cups feta and 3/4 cups of another white cheese)
-2 tsp. Spike Seasoning
-salt to taste (Feta cheese and Spike both have salt, so use sparingly)
-fresh ground black pepper to taste


Preheat oven to 375. Spray 9 X 13 glass casserole dish with nonstick spray. Saute mushrooms in olive oil until they're softened and slightly browned, about 5 minutes. Drain mushrooms if there's any liquid in the pan, then spread evenly over bottom of casserole dish. Crumble feta over mushrooms.

Beat eggs with half and half or milk, Spike Seasoning, salt (if using) and pepper. Pour over mushroom-feta mixture, 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.

Mushroom and Feta Breakfast Casserole, Breakfast Casserole, Casserole recipe, Casserole, mushrooms
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Faved May, 05 2014 by:

Charlotte Lee
Melbourne, VIC, AU
Faved into the Collection:

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Originally Sourced From:
Mushroom and Feta Breakfast Casserole - Vegetarian Cooking Egg Muffins - Breakfast Roasted Green Beans with Mushrooms, Balsamic & Parmesan - Food & Drink
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