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.

PIN Mushroom, Green Pepper, and Feta Breakfast Casserole!

Mushroom, Green Pepper, and Feta Breakfast Casserole finished casserole with serving plates and garnishes

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
  • eggs
  • 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! Or you can find even more options in my collection of Twenty Favorite Low-Carb Breakfast Recipes.

Low-Carb Mushroom, Green Pepper, and Feta Breakfast Casserole process shot collage

Steps for making Mushroom, Green Pepper, and Feta Breakfast Casserole:

(Scroll down for complete printable recipe including nutritional information:)

  1. 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.)
  2. One at a time, saute sliced mushrooms and then chopped bell peppers and layer the veggies in the casserole dish.
  3. Crumble the Feta cheese over the vegetables.
  4. Then beat the eggs with Spike Seasoning (affiliate link) and black pepper and pour over the vegetable-cheese mixture.
  5. Sprinkle with green onions if using. I give it a little stir with a fork to get the veggies evenly distributed in the eggs. 
  6. 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.
  7. Serve hot. I love this with a dollop of sour cream.

Mushroom, Green Pepper, and Feta Breakfast Casserole cropped image of casserole in baking dish

More Tasty Low-Carb Breakfasts:

Baked Eggs Skillet with Avocado and Spicy Tomatoes

Baked Eggs and Asparagus with Parmesan

Crustless Breakfast Tarts with Mushrooms

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!

Mushroom, Green Pepper, and Feta Breakfast Casserole thumbnail photo
Yield: 8 servings

Mushroom, Green Pepper, and Feta Breakfast Casserole

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Make this Low-Carb Mushroom, Green Pepper, and Feta Breakfast Casserole on the weekend and eat it all week!

Ingredients

  • 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)

Instructions

  1. 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.)
  2. Wash mushrooms if needed and cut into thick slices.
  3. Cut out stem part of the green pepper and chop into pieces about 3/4 inch square.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake 35-50 minutes, or until casserole is firmly set and top is slightly browned.
  9. Serve hot. I like to eat it with a dollop of sour cream on top.

Notes

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.

Nutrition Information:

Yield:

8

Serving Size:

1

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.

Did you make this recipe?

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Mushroom, Green Pepper, and Feta Breakfast Casserole thumbnail photo

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.

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