Mushroom and Feta Breakfast Casserole

A healthy, simple and flavorful breakfast casserole.

Recipe By: Madeline
Prep: 10 minutesCook: 45 minutesTotal: 55 minutes
Servings: 4 servings 1x



  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
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.