Mushroom and Feta Breakfast Casserole
Mushroom and Feta Breakfast Casserole has two of my very favorite ingredients in a low-carb breakfast casserole! And I think mushrooms and Feta are a perfect combination in an egg casserole, and this recipe is also Keto and gluten-free.
PIN the Mushroom Feta Breakfast Casserole to try it later.
This favorite Mushroom and Feta Breakfast Casserole is one that I’ve made over and over through the years, and if I was forced to choose only one breakfast casserole out of all the breakfast casseroles on my blog, this might be the one I’d choose. There’s something about the combination of mushrooms and feta that sounds like a perfect breakfast to me.
This recipe is also a sentimental favorite because back in 2008 I made Mushroom and Feta Breakfast Casserole for breakfast when my friend Genie stopped for a night as she was moving to California. Then nearly ten years later Genie stayed at my new house with her husband and son! I’m pretty sure I made this other favorite breakfast casserole for her that time, but she did tell me how much she has enjoyed the Mushroom and Feta Breakfast Casserole through the years.
This original recipe for this made 10 servings, and it keeps for at least a week in the fridge, and reheats well. I included the printer-friendly link to that larger version in this updated recipe, but the photos here are for a smaller Mushroom and Feta Breakfast Casserole that makes 6 generous servings, and that’s the size I make most often now.
And did you know that Feta Cheese has barely any carbs! If like mushrooms and Feta Cheese, please try this immediately if you haven’t already done so!
What ingredients do you need for this recipe:
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- eggs
- half and half (optional)
- mushrooms
- olive oil
- Feta cheese
- green onions (optional)
- Spike Seasoning (affiliate link), or any all-purpose seasoning blend
- fresh ground black pepper to taste
What is Feta Cheese?
Feta is a brine-cured crumbly white cheese that comes from Greece, and it’s loved by people all over the world! Read more about Feta Cheese here if you’re interested. And Feta Cheese is one of the lowest carb cheeses you can find, which makes it perfect for a low-carb breakfast casserole like this!
What mushrooms did I use for the Mushroom Feta Breakfast?
I used brown Cremini mushrooms for this recipe, but seriously any mushrooms you find in your store will be delicious in this!
How low in carbs is the Mushroom and Feta Breakfast Casserole?
This delicious breakfast with mushrooms and Feta has only 3 net carbs and 17 grams of protein!
Want more recipes with mushrooms and Feta?
I love the combination of mushrooms and Feta, and if you like those flavors too you might enjoy Balsamic Spinach Salad with Mushrooms and Feta, Cottage Cheese Breakfast Muffins with Mushrooms and Feta, or Stuffed Mushrooms with Olives and Feta.
How to Make Mushroom and Feta Breakfast Casserole:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Wash mushrooms if needed, dry well, and cut into thick slices or half-slices.
- Heat the olive oil in a non-stick frying pan and saute the mushrooms until they release their liquid and get slightly brown.
- Spray a baking dish with non-stick spray or olive oil and put mushrooms in the dish.
- Put Feta and green onions over the mushrooms.
- Beat eggs until they’re well-combined; then pour eggs over and use a fork to gently “stir” so the ingredients are well distributed in the eggs.
- Bake at 375F/190C about 30 minutes, or until eggs are set and starting to slightly brown.
- Serve hot, with some sour cream on top if desired.
Find More Low-Carb Breakfast Recipes to Try:
- 25 Family Friendly Keto Breakfast Casseroles
- Crustless Keto Quiche Recipes
- 25 Special Low-Carb Breakfast Recipes
Weekend Food Prep:
This Mushroom Feta breakfast recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Mushroom and Feta Breakfast Casserole
Mushroom and Feta Breakfast Casserole has two of my very favorite ingredients in a breakfast casserole that's low-carb, Keto, and gluten-free.
Ingredients
- 12 eggs
- 1 T half and half (Probably optional, but I usually use it if I have some in the house.)
- 1 pound, washed and sliced mushrooms (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
Instructions
- Preheat oven to 375F/190C. Spray 8.5 X 12 inch glass casserole dish with nonstick spray.
- Wash mushrooms and cut into thick slices or half slices. Slice green onions.
- 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.
- Layer the mushrooms, Feta, and green onions (if using) into the casserole dish.
- 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. Season with Spike Seasoning (affiliate link) or other seasoning of your choice and fresh-ground black pepper. (I don’t add salt because Spike Seasoning and Feta both have some salt.)
- 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.
Notes
I like brown Cremini mushrooms for this recipe, but any mushrooms will work; use a few more mushrooms if you'd like. Use heavy cream or milk instead of half and half, or skip it completely, whichever you prefer.
If you'd like to make a larger size for this favorite breakfast casserole, Click Here for 10 Servings Size Printer Friendly Recipe.
This recipe created by Kalyn and made many, many times through the years.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 240Total Fat 17gSaturated Fat 8gUnsaturated Fat 9gCholesterol 426mgSodium 702mgCarbohydrates 3gFiber 0gSugar 2gProtein 17g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Egg dishes like this Mushroom and Feta Breakfast Casserole are great for low-carb or Keto diet plans, and also a perfect breakfast option for any phase of the original South Beach Diet. And Feta cheese is extremely low in carbs!
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The Mushroom Feta Breakfast Casserole was first posted in 2006! It was updated with better photos in 2016 and was last updated with more information in 2025.
55 Comments on “Mushroom and Feta Breakfast Casserole”
These recipes are excellent. Thanks for sharing them
What is one T is that a tablespoon?
T = tablespoon and tsp. = teaspoon in all my recipes.
Really only ONE tablespoon of milk per a dozen eggs?
That’s what I use, and as I said, even that 1 tablespoon is optional for me, but you can certainly use more if you prefer.
I’m the only keto-er inmy house. If I made this Sunday night and worked my way through it for breakfast during the week, how do you think it would keep? I’m wondering if it would get soggy or some other weird? Thanks!
I think that it will keep fine.
Have you ever tried to freeze this? Thinking of making a big batch for quick dinners some nights. This looks great. Oh, I made your roasted carrots and mushrooms last week, I am addicted!
Glad you’re enjoying the recipes. I used to freeze this type of casserole, but when it thaws they release a lot of water so I don’t really prefer freezing them. They stay good in the fridge for a week or more though.
This looks yummy !!! What other chesses would work well in this dish ?? A couple family members do not like feta ( more for me ..HAHA …) Any suggestions appreciated ! Thanks . Doris
I love the combination of mushrooms with Feta, but I think any white cheese will work.
Great recipe! I actually just made your Mushroom Feta Baked Mini Frittatas earlier this month, and because the egg got stuck on my muffin tins, I made them in a 9×13 glass pan this week. So I essentially already did this recipe. It worked out so well, and I have been enjoying a slice of this casserole along with a few breakfast sausages every morning at work this week. It’s simple and keeps really well. 5 stars!
Thanks, so glad you are enjoying the recipes.
Can I prepare this the night ahead so I can just put it in the oven the next day?
I haven’t ever done that. If you’re rushed for time in the morning I’d probably whip up the eggs, crumble the feta, and cook the mushrooms and keep them in separate containers. Then combine and cook in the morning. Having everything cold will also affect the cooking time.
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YUUUM! This is everything I crave in a savory breakfast. Looks perfect for Thanksgiving morning!
Thanks Karly, me too! Hope you have a great Thanksgiving.
I have made this every year for Christmas brunch for the last three years. I and my family love it! I'm looking forward to another great brunch this Christmas. Thank you for a great recipe!
So glad to hear you've enjoyed it! Thanks for taking time to tell me.
My family loves feta cheese and this recipe would be a success.
Alyce, not sure why your comment was so slow arriving in my e-mail, but hope you enjoy!
Colleen, hope you enjoy!
This looks delicious! I made your asparagus and artichoke casserole and loved it so I'm excited to try this as well!
Ok, I've got it and printed it. Now to find a wonderful time to use it; it deserves a group to eat it. Thanks, Kalyn.
How fun, tell her hello for me too!
This was super yummy! I made it and then went to look at more of your recipes and my mother walked in and said, "Hey! I know Kalyn!" So, she told me to tell you, "Cizon says, 'Hello,' and the recipe was delicious."
I made this today for a Coffee/Brunch gathering…..It was a hit! I added Sun-dried tomatoes because I'm addicted to them. So so good. I will be adding this to my favorites list. Thank you!
Sun-dried tomatoes sound like a great addition to me!
i just made this for breakfast for the rest of the week. i just took a small bite and so far so good. let's see how it goes when i reheat it in the morning.
btw, love your site.
i'm going to make it , but not with 18 eggs….
Kristy Girl, I bet that would be very tasty!
This looks yummy. I think I’ll try it with soft tofu (+1 tbsp flour) instead of eggs. I do all of my quiches this way.
I got mushrooms, I got feta and I got eggs. Guess what’s on our breakfast menu this weekend?? Thanks Kalyn!
I’m a sucker for anything with the word “casserole” attached to it. 🙂
This looks perfect for fall, Kalyn – the season we have here now.
I can never resist mushrooms, especially when they are paired with eggs and feta. Yes, this would be an amazing breakfast, but it would also make a fine dinner.
That is a very tasty sounding breakfast.
I look forward to trying this out and I like the reduced portion better. I have to look for some Spike first, though.
Paz
Wow, this looks WONDERFUL! I think I need to go to the store – all of a sudden I’m starving.
Oh my this looks great. I got a great big feta from Sam’s yesterday. Maybe there will be enough left after dinner to make this in the morning.
Comments before this one are from 2006 when I first posted this recipe (and how fun that the comment right above this one is from Genie!)
Kalyn, I made this this morning and brought it to the tailgate party for the Iowa-Illinois game today — it was delicious and got rave reviews! Plus, there are leftovers, so I won’t have to make myself breakfast for the next two days. Rock on.
This is devine………especially being a fan of feta!
When you come to town, we’ll have to visit EGG, a dazzling breakfast place in Brooklyn.
I must have been really overwhelmed yesterday (first day back to work after Thanksgiving.) I didn’t realize I didn’t respond to any comments all day! Anyway, thanks everyone for your nice comments, and trust me, this is really delicious.
I’m partial to eggs. And this seems an easy enough recipe to make in my kitchen…though it will call for some substitutes as feta is not a local cheese.
your recipe is really good! Love it!
I was just wondering what to do with the 2 lb bag of feta cheese I bought..and here you are with a wonderful recipe. Thanks!
Another great recipe for my files! Thanks Kalyn.
I’d ponder subbing out the feta with blue cheese 🙂
YUM!
Thanks Sarah!
I just bought some goat’s milk feta at a farm up the road. This looks like a perfect recipe for it. Maybe breakfast for dinner…..?