Mushroom and Feta Breakfast Casserole
Start your morning with this savory and satisfying Mushroom and Feta Breakfast Casserole, a wholesome dish packed with earthy cremini mushrooms, vibrant spinach, and creamy crumbled feta cheese. This easy breakfast bake combines the richness of eggs and milk with the hearty texture of whole grain or sourdough bread, creating a golden, fluffy casserole that’s perfect for brunch gatherings or meal prep. Infused with aromatic garlic, onion, and a touch of dried oregano, every bite delivers layers of flavor. With minimal prep and a bake time under 40 minutes, this crowd-pleasing vegetarian casserole is a deliciously simple way to elevate your mornings. Serve it warm for a comforting start to your day or pair it with a light salad for a balanced meal any time.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 8 ounces, sliced cremini mushrooms
- 4 cups, packed baby spinach
- 8 large eggs
- 1 cup milk (any type)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 4 ounces crumbled feta cheese
- 4 slices, cut into cubes bread slices (preferably whole grain or sourdough)
- 1 tablespoon, for greasing butter or cooking spray
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish with butter or cooking spray.
In a large skillet over medium heat, add the olive oil and heat until shimmering.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5–6 minutes, until they release their moisture and begin to brown.
Stir in the baby spinach and cook for 1–2 minutes, just until wilted. Remove the pan from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano until fully combined.
Lightly fold the bread cubes into the egg mixture, ensuring they are evenly coated.
Add the sautéed mushroom-spinach mixture and crumbled feta cheese to the bowl, folding gently to combine.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 30–35 minutes, or until the top is golden and the casserole is set in the center.
Remove from the oven and let the casserole cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1624 mg | 541% | |
| Sodium | 5882 mg | 256% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 30.7 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 1391 mg | 107% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2296 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
