Name: Mushroom and Feta Breakfast Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
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

Servings: 4 servings 1x

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

Preheat the oven to 350F and grease a 9×13 casserole dish with oil – I use spray oil
Add 2 tbsp avocado oil to a frying pan over medium heat
Add sliced mushrooms to the pan and cook over medium heat, tossing frequently for about 5 minutes
Add salt, pepper, and dried thyme to the pan, mix into mushrooms and cook for an additional minute
Remove the pan from the heat and allow the cooked mushrooms to cool
Crack 10 eggs directly into the casserole dish and whisk them together
Add the Cream of Mushroom Condensed Soup to the casserole dish and mix together with the eggs
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.