Mushroom and Feta Breakfast Casserole

This Mushroom and Feta Breakfast Casserole is a healthy and delicious one-pan breakfast that you can prep on Sunday and enjoy all week! Organic Cream of Mushroom Soup from Pacific Foods is the secret ingredient that makes this casserole extra creamy and flavorful.

This post is sponsored by Pacific Foods. I received compensation, but all opinions are my own.

Prep breakfast for the whole week with this Mushroom and Feta Breakfast Casserole.

Even when I’m short on time on Sundays I still make time to prep breakfast for the work week ahead. I find that if I at least have breakfast taken care of, the rest of the day runs smoothly. Most weeks I make a breakfast casserole because I can throw everything in one dish, bake it, and have breakfast made ahead of time for many days.

This breakfast casserole is loaded with flavor thanks to the sauteed mushrooms, feta, and the Pacific Foods Organic Cream of Mushroom Condensed Soup. Mixing the condensed soup in with the eggs is a great way to add flavor and creamy texture without making the ingredient list too long and complicated.

What kitchen tools will I need to make this healthy breakfast casserole?

• Measuring cups
• Measuring spoons
• Liquid measuring cup
• Frying pan
• 9×13 casserole dish
• Whisk

What ingredients will I need to make this breakfast meal prep dish?

You will be amazed at how easy it is to make this breakfast casserole. Just grab the simple ingredients listed below.

• Eggs
• Organic Cream of Mushroom Condensed Soup from Pacific Foods
• Salt
• Pepper
• Dried Thyme
• Avocado oil
• Baby bella mushrooms
• Crumbled feta

Let’s make a Mushroom and Feta Breakfast Casserole!

Step 1: Sauté the Mushrooms

Before you begin, preheat the oven to 350F and grease a 9×13 casserole dish. Then, add 2 tbsp avocado oil to a frying pan and heat over medium heat.

Add sliced baby bella mushrooms to the pan and cook over medium heat, tossing frequently, for 5 minutes. Next, add salt, pepper, and dried thyme to the mushrooms. Allow the mushrooms to cook for an additional minute and then remove from the heat.

Step 2: Assemble the Breakfast Casserole

Then, crack 10 eggs directly into the casserole dish and whisk together. Next, add the Pacific Foods Organic Cream of Mushroom Condensed Soup to the casserole dish with the eggs and mix again.

Then, add cooked mushrooms and mixed feta into the casserole dish. Give the mixture a gentle swirl to distribute all ingredients.

Step 3: Bake the Casserole

Then, place the breakfast casserole in the oven to bake at 350F for 45 minutes. Remove the casserole from the oven and allow to cool slightly. Finally, slice the Mushroom and Feta Breakfast Casserole into 12 even slices and enjoy!

How long will this breakfast casserole keep in the fridge?

Once prepared, store the casserole slices in the refrigerator in an airtight container. This casserole will keep for up to 7 days in the refrigerator. Reheat in the microwave or toaster oven.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Mushroom and Feta Breakfast Casserole

• Author: Madeline
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

A healthy, simple and flavorful breakfast casserole.

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Scale 1x2x3x

Ingredients

• 10 eggs
• 1/2 cup Organic Cream of Mushroom Condensed Soup
• 2 tbsp avocado oil
• 2 cups sliced baby bella mushrooms
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried thyme
• 1/2 cup crumbled feta
• Spray oil for greasing casserole dish

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Instructions

1. Preheat the oven to 350F and grease a 9×13 casserole dish with oil – I use spray oil
2. Add 2 tbsp avocado oil to a frying pan over medium heat
3. Add sliced mushrooms to the pan and cook over medium heat, tossing frequently for about 5 minutes
4. Add salt, pepper, and dried thyme to the pan, mix into mushrooms and cook for an additional minute
5. Remove the pan from the heat and allow the cooked mushrooms to cool
6. Crack 10 eggs directly into the casserole dish and whisk them together
7. Add the Cream of Mushroom Condensed Soup to the casserole dish and mix together with the eggs
8. Pour cooked mushrooms and crumbled feta into the casserole dish and mix in with a spoon
9. Place the casserole dish in the oven and bake for 45 minutes at 350F 
10. Remove the casserole from the oven, allow to cool slightly and then slice into 12 even squares

Keywords: breakfast casserole, mushroom breakfast casserole, healthy breakfast