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Low-Carb Mushroom and Feta Breakfast Casserole

This Mushroom and Feta Breakfast Casserole has two of my very favorite ingredients in a low-carb and gluten-free breakfast casserole that’s also Keto, low-glycemic, meatless, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Mushroom and Feta Breakfast Casserole.

Low-Carb Mushroom and Feta Breakfast Casserole found on KalynsKitchen.com

This favorite Low-Carb 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 the many different ones I’ve shared here, this just might be the one. 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 Low-Carb Mushroom and Feta Breakfast Casserole for breakfast when Genie from The Inadvertent Gardener stopped for a night as she was headed for California. Then last summer Genie stayed at my house again with her husband and son! I think I made this 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 makes 8 or 10 servings, and it will keep for at least a week in the fridge, and it’s easy to pop it in the microwave or reheat in a covered pan for a quick breakfast. I included the printer-friendly link to that larger version in this updated recipe, but the photos here are for a smaller version of Mushroom and Feta Breakfast Casserole that makes 6-8 servings, and that’s the size I make most often now.

Before you make this you may wish to read Basic Instructions for Low-Carb Breakfast Casseroles which has instructions for various sizes of pans and ingredient options for this type of breakfast casserole. And if like mushrooms and Feta cheese, please try this immediately if you haven’t already done so!

Low-Carb Mushroom and Feta Breakfast Casserole found on KalynsKitchen.com

Wash mushrooms 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 and put mushrooms in the dish.

Low-Carb Mushroom and Feta Breakfast Casserole found on KalynsKitchen.com

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.

Low-Carb Mushroom and Feta Breakfast Casserole found on KalynsKitchen.com

Serve hot, with some sour cream on top if desired.

More Low-Carb Breakfast Recipes to Try:

Kalyn’s Top Ten Low-Carb Breakfasts to Bake on the Weekend and Eat All Week
Breakfast Recipes Photo Index Page ~ Slow Cooker or Pressure Cooker
My Top Ten Favorite Low-Carb and Gluten-Free Eggs Recipes

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Mushroom and Feta Breakfast Casserole

Ingredients:

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

Directions:

  1. Preheat oven to 375F/190C.  Spray 8.5 X 12 inch glass casserole dish with nonstick spray.
  2. Wash mushrooms and cut into thick slices or half slices.  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.  Season with Spike 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.)
  5. Bake 30-35 minutes, or until eggs are completely set and the top is starting to brown.  Serve hot.
  6. 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.

This recipe created by Kalyn and made many, many times through the years. If you’d like to make a larger size for this favorite breakfast casserole, Click Here for 8-10 Servings Size Printer Friendly Recipe.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Egg dishes like this are great for low-carb diet plans, and also a perfect Low-Glycemic breakfast option for any phase of the South Beach Diet. I use whole eggs but you can use liquid egg substitute or more whites than yolks if you prefer.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Mushroom and Feta Breakfast Casserole found on KalynsKitchen.com

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48 comments on “Low-Carb Mushroom and Feta Breakfast Casserole”

  1. 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…..?

  2. I’d ponder subbing out the feta with blue cheese 🙂

  3. Another great recipe for my files! Thanks Kalyn.

  4. 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!

  5. your recipe is really good! Love it!

  6. 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.

  7. 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.

  8. When you come to town, we’ll have to visit EGG, a dazzling breakfast place in Brooklyn.

  9. This is devine………especially being a fan of feta!

  10. 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.

  11. 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!)

  12. 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.

  13. Wow, this looks WONDERFUL! I think I need to go to the store – all of a sudden I’m starving.

  14. I look forward to trying this out and I like the reduced portion better. I have to look for some Spike first, though.

    Paz

  15. That is a very tasty sounding breakfast.

  16. 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.

  17. This looks perfect for fall, Kalyn – the season we have here now.

  18. I’m a sucker for anything with the word “casserole” attached to it. 🙂

  19. I got mushrooms, I got feta and I got eggs. Guess what’s on our breakfast menu this weekend?? Thanks Kalyn!

  20. 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.

  21. Kristy Girl, I bet that would be very tasty!

  22. i'm going to make it , but not with 18 eggs….

  23. 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.

  24. I made this toady 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!

  25. Sun-dried tomatoes sound like a great addition to me!

  26. 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."

  27. How fun, tell her hello for me too!

  28. 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.

  29. This looks delicious! I made your asparagus and artichoke casserole and loved it so I'm excited to try this as well!

  30. Colleen, hope you enjoy!

  31. Alyce, not sure why your comment was so slow arriving in my e-mail, but hope you enjoy!

  32. My family loves feta cheese and this recipe would be a success.

  33. 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!

  34. YUUUM! This is everything I crave in a savory breakfast. Looks perfect for Thanksgiving morning!

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  37. 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.

  38. 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!

  39. 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

  40. 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.

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