Low Carb Mushroom & Feta Breakfast Casserole

Low-Carb Mushroom and Feta Breakfast Casserole


Yield: 6-8 servings

Total Time: 50-55 minutes

Prep Time: 20 minutes

Cook Time: 30-35 minutes


12 eggs

1 T milk, half and half, or cream (Probably optional, but I usually use it if I have some in the house.)

1 pound or more mushrooms, washed and sliced (Use more mushrooms if the budget can handle it, see notes.)

2 tsp. olive oil (or more, depending on your pan)

1 cup crumbled Feta cheese

1/3 cup sliced green onions (optional, but good)

1 tsp. Spike Seasoning, or use any all-purpose seasoning blend that’s good on eggs

fresh ground black pepper to taste


Preheat oven to 375F/190C.  Spray 8.5 X 12 inch glass casserole dish with nonstick spray.

1. Wash mushrooms and cut into thick slices or half slices. 

2. Heat the olive oil in a non-stick frying pan,  then cook the mushrooms until they release their liquid and get slightly brown, about 5 minutes.

3. Layer the mushrooms, Feta, and green onions (if using) into the casserole dish.

4. Beat eggs with milk until the yolks and whites are completely combined, pour over mushroom-Feta-onion mixture, then stir gently with a fork so that mushrooms, cheese, and onions are evenly distributed in the egg mixture. 

5. Season with pike Seasoning or other seasoning of your choice and fresh-ground black pepper. (I don’t add salt because Spike Seasoning and Feta both have it.)

6. Bake 30-35 minutes, or until eggs are completely set and the top is starting to brown. 

Serve hot.This will keep for at least a week in the fridge and can be reheated in a microwave or in a covered pan on the stove.


I like brown Cremini mushrooms for this recipe, but any mushrooms will work.

This recipe created by Kalyn and made many, many times through the years. 

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