Saturday, May 24, 2008

Recipe Favorites: Mushroom and Feta Breakfast Casserole

(Updated May 2008) Mushroom and Feta breakfast casserole is something I've been making for years, and mushrooms and feta cheese are probably all you have to hear to know this is absolutely one of my Recipe Favorites. Earlier today I made this casserole you see in the (updated) photo because I had a guest for breakfast! Genie from The Inadvertent Gardener stopped for a night as she makes her way across the country headed for California. I met Genie last year at the 2007 BlogHer Conference, and it was fun sharing dinner at The Red Iguana and a quick breakfast with her before she got back on the road.

Whether you're having guests for breakfast or just looking for make-ahead breakfast options for the South Beach Diet, breakfast casseroles like this are great. This will keep for at least a week in the fridge, and it's easy to pop it in the microwave for a quick breakfast. (You can freeze it, but the eggs get a bit watery.) The possible combinations that will work in a breakfast casserole like this are endless, so check after the recipe for some other variations I've enjoyed.

(Before you make this you may wish to read Basic Instructions for South Beach Diet Friendly Breakfast Casseroles which has instructions for various sizes of pans and ingredient options for this type of breakfast casserole.)

Mushroom and Feta Breakfast Casserole
(Makes about 10 servings, recipe created by Kalyn)

18 eggs
2 T half and half or milk (I've come to consider this optional the more I make this)
1 pound mushrooms, washed and sliced (use more if the budget can handle it, I like brown Crimini mushrooms for this recipe, but any mushrooms will work)
2-3 tsp. olive oil (depending on your pan)
1 1/2 cups crumbled Feta cheese
(or 3/4 cups feta and 3/4 cups of another white cheese)
2 tsp. Spike Seasoning
salt to taste (Feta cheese and Spike both have salt, so use sparingly; these days I usually skip the salt)
fresh ground black pepper to taste

Preheat oven to 375. Spray 9 X 13 glass casserole dish with nonstick spray. Saute mushrooms in olive oil until they're softened and slightly browned, about 5 minutes. Drain mushrooms if there's any liquid in the pan, then spread evenly over bottom of casserole dish. Crumble feta over mushrooms.

Beat eggs with half and half or milk, Spike Seasoning, salt (if using) and pepper. Pour over mushroom-feta mixture, then stir gently with a fork so that mushrooms and cheese are evenly distributed in the egg mixture. Bake 45 minutes, or until eggs are set and top is starting to brown.

(Lately I've been cutting this recipe in half and making a smaller portion in my toaster oven. I find the baking time is about around 25-30 minutes for a smaller portion.)

Printer Friendly Recipe

South Beach Suggestions
Egg dishes like this are a perfect Low-Glycemic breakfast option for any phase of the South Beach Diet. I use whole eggs (which are not limited on South Beach) but you can use liquid egg substitute or more whites than yolks if you prefer.

More Breakfast Casserole Recipes to Try:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Swiss Chard and Mushroom Squares
Broccoli Cheese Breakfast Casserole
Southwestern Egg Casserole
Breakfast Casserole with Mushrooms, Green Bell Peppers, and Feta
Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese
Sausage Breakfast Casserole from Simply Recipes
Greek Chile Baked Breakfast Casserole from My Wooden Spoon
Mexican Breakfast Casserole from Megan's Cooking
Crockpot Breakfast Casserole from Elementary Chef
Breakfast Pizza from Dine and Dish

Want even more breakfast casserole recipes?
I find these recipes from other blogs using Food Blog Search.
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Lydia said...

I just bought some goat's milk feta at a farm up the road. This looks like a perfect recipe for it. Maybe breakfast for dinner.....?

wheresmymind said...

I'd ponder subbing out the feta with blue cheese :)

christine said...

Another great recipe for my files! Thanks Kalyn.

Nabeela said...

I was just wondering what to do with the 2 lb bag of feta cheese I bought..and here you are with a wonderful recipe. Thanks!

gattina said...

your recipe is really good! Love it!

Anita said...

I'm partial to eggs. And this seems an easy enough recipe to make in my kitchen...though it will call for some substitutes as feta is not a local cheese.

Kalyn said...

I must have been really overwhelmed yesterday (first day back to work after Thanksgiving.) I didn't realize I didn't respond to any comments all day! Anyway, thanks everyone for your nice comments, and trust me, this is really delicious.

the chocolate lady said...

When you come to town, we'll have to visit EGG, a dazzling breakfast place in Brooklyn.

Jann said...

This is devine.........especially being a fan of feta!

Genie said...

Kalyn, I made this this morning and brought it to the tailgate party for the Iowa-Illinois game today -- it was delicious and got rave reviews! Plus, there are leftovers, so I won't have to make myself breakfast for the next two days. Rock on.

Kalyn said...

Comments before this one are from 2006 when I first posted this recipe (and how fun that the comment right above this one is from Genie!)

MyKitchenInHalfCups said...

Oh my this looks great. I got a great big feta from Sam's yesterday. Maybe there will be enough left after dinner to make this in the morning.

Nicole said...

Wow, this looks WONDERFUL! I think I need to go to the store - all of a sudden I'm starving.

Paz said...

I look forward to trying this out and I like the reduced portion better. I have to look for some Spike first, though.


Kevin said...

That is a very tasty sounding breakfast.

Lisa said...

I can never resist mushrooms, especially when they are paired with eggs and feta. Yes, this would be an amazing breakfast, but it would also make a fine dinner.

Patricia Scarpin said...

This looks perfect for fall, Kalyn - the season we have here now.

Y said...

I'm a sucker for anything with the word "casserole" attached to it. :)

Jeanne said...

I got mushrooms, I got feta and I got eggs. Guess what's on our breakfast menu this weekend?? Thanks Kalyn!

Kirsty Girl said...

This looks yummy. I think I'll try it with soft tofu (+1 tbsp flour) instead of eggs. I do all of my quiches this way.

Kalyn said...

Kristy Girl, I bet that would be very tasty!

Dr. Veronica said...

i'm going to make it , but not with 18 eggs....

gsrgrl023 said...

i just made this for breakfast for the rest of the week. i just took a small bite and so far so good. let's see how it goes when i reheat it in the morning.

btw, love your site.

A.J. said...

I made this toady for a Coffee/Brunch gathering.....It was a hit! I added Sun-dried tomatoes because I'm addicted to them. So so good. I will be adding this to my favorites list. Thank you!

Kalyn Denny said...

Sun-dried tomatoes sound like a great addition to me!

Ms. S said...

This was super yummy! I made it and then went to look at more of your recipes and my mother walked in and said, "Hey! I know Kalyn!" So, she told me to tell you, "Cizon says, 'Hello,' and the recipe was delicious."

Kalyn Denny said...

How fun, tell her hello for me too!

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