Mushroom and Feta Breakfast Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I love the flavor of feta and mushrooms so when I found this recipe on the internet I thought it sounded so good. My only problem was that it served 8 and I needed to scale it down to serve 2, not a problem, just adjusted the ingredients and the size of the pan and of course the cooking time. I used low fat feta and it was delicious. This also freezes well. I just reheat gently in the microwave. Ingredients:
18 eggs |
2 -3 tablespoons cream or 2 -3 tablespoons half-and-half or 2 -3 tablespoons milk |
1 lb mushroom, washed and sliced |
1 tablespoon olive oil |
2 cups crumbled feta cheese (i use low fat) |
salt |
pepper |
Directions:
1. Preheat oven to 375.
2. Spray 9 X 13 glass casserole dish with nonstick spray.
3. Saute mushrooms in olive oil until they are softened but not completely cooked, about 5 minutes.
4. Drain mushrooms if there is liquid in the pan, then spread evenly over bottom of casserole dish.
5. Crumble feta over mushrooms.
6. Beat eggs with cream, salt and pepper.
7. Pour over mushrooms, then stir gently with a fork so that mushrooms and cheese are evenly distributed in the egg mixture.
8. Bake 45 minutes, or until eggs are set and top is starting to brown.
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