Sausage, Mushrooms, and Feta Baked with Eggs
Sausage, Mushrooms, and Feta Baked with Eggs is one of my favorite combinations for a delicious low-carb breakfast. And this breakfast casserole would be delicious without the mushrooms too if you’re not a mushroom fan.
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I love eggs for breakfast, especially things like egg muffins and breakfast casseroles that keep in the fridge and are easy to pop into the microwave for a quick breakfast. Technically this Sausage, Mushrooms, and Feta Baked with Eggs is probably a breakfast casserole, but I didn’t call it that because my breakfast casseroles are mostly eggs, baked with other ingredients mixed in.
This dish is browned turkey or pork breakfast sausage, sauteed mushrooms, and Feta cheese baked with just a little egg to hold it together, so that the emphasis is on the other ingredients and not so much on the eggs. And oh my goodness, is this ever a delicious breakfast option!
Of course it’s no secret that I’m nuts for Feta cheese, and the combination of the Feta and the seasoned breakfast sausage was perfect in this recipe. I included this as one of my top ten low-carb breakfasts to make on the weekend and eat all week; hope you enjoy!
What ingredients do you need for this recipe?
- turkey breakfast sausage links
- sliced mushrooms
- Olive Oil (affiliate link)
- crumbled feta cheese
- eggs
- cream (optional)
- Spike Seasoning or any all-purpose seasoning blend (affiliate link)
- fresh-ground black pepper
- Sliced green onions (optional, but good)
How to Make Sausage, Mushrooms, and Feta Baked with Eggs:
(Scroll down for complete printable recipe including nutritional information.)
- I cut the sausages in half and browned them for a few minutes; then put sausage in the casserole dish (that you have sprayed with non-stick spray).
- Add a little more olive oil to the pan and cook the mushrooms until they’ve released their liquid and are mostly cooked.
- Layer mushrooms, Feta, and green onions over the sausage.
- Beat the eggs with the milk or half and half and pour over, then season with Spike Seasoning (affiliate link) or another all-purpose seasoning blend that’s good with eggs. I like to take a fork and stir slightly so everything is well-distributed in the eggs.
- Bake at 375F/190C until the eggs are set and starting to brown slightly on top, 30-40 minutes, depending on the dish and your oven.
- Serve hot, garnished with more green onion if desired.
- This is good with a little sour cream on top if you’re a sour cream fan like I am.
More Tasty Ideas for Breakfast:
- Breakfast Casserole with Ham and Cheese
- Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta
- Baked Eggs with Mushrooms and Parmesan
- Egg-Crust Breakfast Pizza
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Sausage, Mushrooms, and Feta Baked with Eggs
This Sausage, Mushrooms, and Feta Baked with Eggs is one of my favorite combinations for a tasty breakfast that's low-carb and gluten-free.
Ingredients
- 14 oz turkey breakfast sausage links (see note)
- 16 oz. sliced mushrooms (see notes)
- 2 tsp. olive oil, or more, depending on your pan
- 3/4 cup crumbled feta cheese
- 8 eggs, well beaten
- 2 T cream (see notes)
- 1 tsp. Spike Seasoning (Use any all-purpose seasoning blend that’s good with eggs if you don’t have Spike.)
- fresh-ground black pepper to taste
- Sliced green onions (optional, but good)
Instructions
- Preheat oven to 375F/190C. Spray 9″ X 11″ casserole dish with nonstick spray.
- Heat a little olive oil in a non-stick pan over medium-high heat. Cut each piece of sausage in half or thirds, then brown sausage lightly in frying pan.
- Put sausage into casserole dish, rinse the frying pan if you need to, then add a little more olive oil if needed and cook mushrooms until they’re softened and starting to brown.
- Put cooked mushrooms over the sausage, then add crumbled feta cheese and green onions.
- Beat eggs with the milk or half and half or cream, then pour eggs over the other ingredients and season with Spike Seasoning (affiliate link), and black pepper if desired. I like to take a fork and stir slightly so all ingredients are evenly distributed throughout the dish.
- Bake 30-40 minutes, until eggs are well set and barely starting to brown on top. (I baked the one in these photos for about 36 minutes.) Serve hot.
- This will keep in the fridge for at least a week and can be quickly reheated in a microwave. (Don’t reheat for too long or the eggs will get rubbery.
Notes
Use pork breakfast sausage links if you prefer. I buy pre-sliced mushrooms for this. Use half and half or milk instead of cream if you prefer. This is probably optional.
This recipe was created by Kalyn.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 26gSaturated Fat: 9gUnsaturated Fat: 13gCholesterol: 376mgSodium: 946mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 23g
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:
This Sausage, Mushrooms, and Feta Baked with Eggs would be a good breakfast for most low-carb or low-glycemic eating plans and all phases of the South Beach Diet. Use the lowest fat turkey sausage you can find if you’re making this for South Beach. Other low-carb diets may prefer pork sausage, especially for Keto.
Find More Recipes Like This One:
Use Breakfast Recipes to 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.
49 Comments on “Sausage, Mushrooms, and Feta Baked with Eggs”
It says 2 T. The cream is probably optional if you don’t want to use it.
What fun these were to make with my kids! Everyone was so impressed and it disappeared so fast.
Oops, that should have gotten mixed in with the eggs! I will edit right now; thanks for catching it.
I love egg casseroles with sausage. It seems you like feta ALOT! Would it still work using another type of cheese like cheddar or swiss? Sorry but Feta is just too salty for me.
Yes, I do love Feta! You could use pretty much any kind of cheese in this and I think it would still be good.
So glad you're enjoying it!
I've been back on Phase I for a couple of months now and was getting pretty sick of my usual egg-based breakfasts. I'm a picky eater so my choice are limited. Not a huge fan of mushrooms (cut them in 1/2) or Feta but this is yummily! Thanks.
I do love the sound of this with kale!
I made a variation of this today – I cut back on the number of sausages and added a handful of curly kale instead – I think you would have been proud!
Jan, so glad you liked it!
I made this for dinner tonight and it was awesome! Thanks so much Yum!
Thanks Kellypea and Ellie! I think this is one of my favorite breakfast combinations.
Oh, I love a good frittata (I usually bake mine in the oven after the egg is added too in order to ensure even cooking) 🙂
Love everything about this. Reminds me of Sundays when I get the skillet and put in a bit of this and that. Good combo of flavors in yours. We don't usually end up with mushrooms at breakfast, but I know we'd enjoy them.
CJ I do share your fondness for Feta in dishes like this; glad you like it.
I love egg bakes. When I was working mega overtime, egg bakes were a Sunday staple; then providing breakfast, lunch or dinners for a few more days. Life saving.
I especially like feta in them. Even more than cheddar. The feta gives an egg bake a real flaovr pop.
As always- Thanks for the recipe Kalyn. Looks yummy.
Thanks Mary. It's been great for breakfast the last few days.
This looks sooo.. good. I'd love to have a serving. The feta and egg combo sounds amazing. I hope you have a great day. Blessings…Mary
Oh, duh. Thanks for clarifying that, will look for Land o' Lakes brand.
LOL is Land of Lakes – it has low-fat H & H.
I don't think I've seen low-fat half and half but I'll definitely look for it. Glad you're enjoying the egg dishes!
RE: FF Half & Half– I use the low-fat (LOL) Half & Half– the fat free is too sweet for me–I don't sweeten my coffee.
I love all your egg dishes–breakfast is my fav–even if I eat it for lunch or dinner 🙂
Marie, I do agree with you about how the baking mellows the feta. Love it!
Thanks Maris!
Feat and egg coelette is one of very favorites. You ahve taken it to a whole other delicious level!
I made a similar one for breakfast all week long, and it's truly amazing. Shockingly, doesn't get old! Ate my last piece this morning – time to break out the feta again.
Speaking of feta, I am at times so-so on this ingredient because of its incredible tanginess. In this dish, it really seems to mellow and tastes creamy and delicious. Big fan of baked eggs and feta. Mmmmm.
Alanna, thanks! And I admit I do love my egg casseroles!
So funny! I saw a recipe for an egg casserole at The Perfect Panty and thought, That looks like Kalyn! Sure enough — the recipe was inspired by you, the queen of egg casseroles!
No questions about it, mushrooms, Feta, and sausage are three of my favorite ingredients!
Breakfast casseroles are the BEST! I love the idea of adding feta. Everything is better with feta!
Anything with sausage and and feta is a hit here. I have never used 'fat free' or even low fat anything because of all the mystery ingredients they have to add to make it palatable… I do use yogurt in place of cream in cooking and I love it with eggs. Half and Half is not an option here – although I suppose I could make my own…. Nah, yogurt's easier and I always have it.
Yum Yum! Mushrooms for breakfast! I like how you used Turkey Sausage… I'm a big fan!
– Brittany
Thanks everyone for the nice feedback on this recipe. I'm having fun revisiting these old recipes and adding better photos.
Looks delicious and love the new look of your blog! And yay for the url!!
This looks delicious. Perfect for serving a crowd or portioning out for the freezer! You had me at feta…..
This is my kind of food and it looks delicious – especially like the use of feta.
Kalyn,
I just loved this recipe. I have done similar ones (with asparugus and ricota) and I find this way of baking the eggs just marvellous.
I'm defenitly going to try this one 🙂
Big kiss
This looks so good! I eat feta with my scrambled eggs all the time so this looks great!
It's fun to revisit both recipes and photos. You've come a long way in your photography, and the recipe still looks as delicious as ever.
I just found your website Kalyn and I can't wait to try out some of your recipes! Thank you so much for taking the time to share your knowledge with us!
Kalyn, I just discovered your site this week and I love it! Today I made this egg dish and loved it. I am so excited that I can make this on the weekend and freeze the rest to eat during the week. Thank you for such great recipes.
Anonymous sounds good with bell pepper added. Glad you liked it.
Great recipe. Thank you. I love being able to make something that will cover us for a few days. I just don’t have time to make an egg breakfast every morning otherwise. So, this is perfect.
I added some bell pepper to this one. And, I made the sausage with bulk sausage, half spicy and half turkey. Turned out perfect. I appreciate your site!
yeah, i could definitely go for that. that looks really good!
Kalyn–Your photos are always so great!
Love the feta–nice idea. Interesting about the ff half & half–have to check on that. Very delicious photo.
I love feta with eggs! Another yummy recipe, Kalyn!
PS: HFCS = evil! 😉
Ohhh this made my mouth water, it looks so good! I bet the feta cheese gives it a really nice lil zing.
Christine, I use regular half and half for the most part. I did used to buy the fat free, but quit buying it for exactly that reason. I mainly use it in coffee, so I’m not that worried about the fat. I would rather have fat than the HFCS for sure.
Yummy photo Kaylyn! I really appreciate your low-carb philosophy and come to your site often for encouragement and education – to say nothing of the wonderful recipes. I’ve recently been reading up on high fructose corn syrup, which, it seems, is in EVERYTHING, and is very high on the glycemic index. Then looked on the back of my Land O’Lakes Fat Free 1/2 & 1/2 carton and there it was. I use FF 1/2 & 1/2 to lower my fat intake but after reading how the corn syrup acts in one’s body, I may have to give it up. Any comments?