Mushroom, Green Pepper, and Feta Breakfast Casserole
Make this delicious Mushroom, Green Pepper, and Feta Breakfast Casserole on the weekend and eat it all week! And this breakfast idea with only 5 net carbs is perfect for a meatless breakfast that’s also gluten-free.
Mushroom, Green Pepper, and Feta Breakfast Casserole is something I first made years ago, and this combination is still one of my favorites for a meatless breakfast casserole. I’ve also made this with red bell pepper when that’s what I had in the fridge, but I would always include the Feta cheese!
When I first made this I used 18 eggs, but now I prefer more veggies and cheese and a little less egg. And breakfast casseroles are always a great way to use leftover vegetables, so if you have anything in the fridge that might go well with mushrooms, peppers and feta, go ahead and throw it in! I hope you enjoy try this if you like these ingredients.
What ingredients do you need for this recipe?
- sliced mushrooms
- green bell pepper
- olive oil
- crumbled feta
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- fresh ground black pepper to taste
- green onions
What if you’re not a fan of Feta cheese?
It’s probably obvious that I LOVE Feta Cheese, but if you’re not a fan you can use any kind of grated or crumbled white cheese for this recipe.
Why do I love breakfast casseroles?
It’s been years since I started my personal journey of carb-conscious eating, and if I had to pick one thing that’s helped me, it would be low-carb recipes that can be made on the weekend and then reheated during the week. That’s why I created the Weekend Food Prep category on this site, and breakfast casseroles would top my list of things to make every weekend. Just taking a few minutes to get a breakfast casserole like this into the oven gives me an easy breakfast to keep in the fridge and reheat, and that gets my week off to a good start.
Tips for making breakfast casseroles:
Before you make this you may want to read Low-Carb and Keto Breakfast Casseroles which has master recipes and instructions for different sizes of pans and ingredient options for this type of breakfast casserole, as well as 15+ of my favorite low-carb breakfast casserole recipes.
Want more Keto Breakfast Casseroles?
Check out Keto Breakfast Casseroles Your Family Will Love for so many more tasty ideas to make into a breakfast casserole!
Steps for making Mushroom, Green Pepper, and Feta Breakfast Casserole:
(Scroll down for complete printable recipe including nutritional information:)
- Preheat oven and spray casserole dish with non-stick spray or olive oil. (I used a dish that was 10″ x 14″ but anything close to that size will work.)
- One at a time, saute sliced mushrooms and then chopped bell peppers and layer the veggies in the casserole dish.
- Crumble the Feta cheese over the vegetables.
- Then beat the eggs with Spike Seasoning (affiliate link) and black pepper and pour over the vegetable-cheese mixture.
- Sprinkle with green onions if using. I give it a little stir with a fork to get the veggies evenly distributed in the eggs.
- Bake in a preheated over at 375F/190C for 35-45 minutes, or until the eggs are set and the top is starting to lightly brown.
- Serve hot. I love this with a dollop of sour cream.
More Tasty Low-Carb Breakfasts:
Weekend Food Prep:
This 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!
- 8 oz. sliced mushrooms
- 1 large green bell pepper, chopped
- 2 tsp. olive oil, to saute mushrooms and green peppers
- 1 cup crumbled feta (or more, to taste)
- 1 tsp. Spike Seasoning (see notes)
- fresh ground black pepper to taste
- 14 eggs
- 3 green onions, sliced (optional)
- Preheat oven to 375F/190C. Spray 10 X 14 glass casserole dish with olive oil or non-stick spray. (Any dish that’s close to this size will work.)
- Wash mushrooms if needed and cut into thick slices.
- Cut out stem part of the green pepper and chop into pieces about 3/4 inch square.
- Heat non-stick frying pan to medium high, add small amount of olive oil, and saute mushrooms 4-5 minutes, until softened and starting to brown. Spread mushrooms in bottom of casserole dish.
- Add a bit more olive oil to frying pan if needed, and saute chopped green peppers until softened and partly cooked. Layer peppers over mushrooms.
- Crumble feta cheese over top of mushroom-pepper mixture. Season with Spike Seasoning (affiliate link) and black pepper. (Don’t add salt because Feta cheese is salty enough.) Sprinkle with sliced green onions if using.
- Beat the eggs until yolks and whites are well-combined and pour over mushrooms, peppers, and feta. Use a fork to gently stir the mixture so veggies and cheese are well-distributed in the eggs.
- Bake 35-50 minutes, or until casserole is firmly set and top is slightly browned.
- Serve hot. I like to eat it with a dollop of sour cream on top.
Spike Seasoning (affiliate link) is optional, but highly recommended; use another all-purpose seasoning if you don't have Spike.
Breakfast casseroles like this can be stored in the fridge for at least a week and reheat very well in the microwave or in a pan on top of the stove. If you’re heating in a microwave, be careful not to heat too long or the eggs will get rubbery.
Recipe created by Kalyn.
Amount Per Serving: Calories: 204Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 342mgSodium: 488mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 15g
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:
Mushroom, Green Pepper, and Feta Breakfast Casserole is a perfect breakfast for any phase of the original South Beach Diet or any type of low-carb eating plan.
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 or on Facebook to see all the good recipes I’m sharing there.