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?
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.
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
A healthy, simple and flavorful breakfast casserole.
Pour cooked mushrooms and crumbled feta into the casserole dish and mix in with a spoon
Place the casserole dish in the oven and bake for 45 minutes at 350F
Remove the casserole from the oven, allow to cool slightly and then slice into 12 even squares
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!