When I want a savory breakfast or brunch dish that’s simple to prep, easy to serve, and full of bold flavor, I make these feta and mushroom brunch squares. With tender mushrooms, salty feta, and fluffy eggs baked into golden perfection, this dish checks all the boxes for a satisfying start to the day.
Why You’ll Love This Recipe
I love these brunch squares because they’re fuss-free, bake all in one dish, and reheat beautifully. The mushrooms bring a meaty, earthy flavor, while the feta adds a tangy bite that makes each square feel special. Whether I’m hosting brunch or meal prepping for the week, this recipe makes my mornings smoother and more delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Eggs
-
Milk or half-and-half
-
Olive oil or butter
-
Mushrooms (sliced—cremini or button mushrooms work best)
-
Garlic (minced)
-
Crumbled feta cheese
-
Green onions or chives (chopped)
-
Salt
-
Black pepper
-
Optional: fresh spinach, sun-dried tomatoes, or herbs like thyme or oregano
Directions
-
I preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
-
I sauté the mushrooms in olive oil over medium heat until they’re browned and tender, about 6–8 minutes. I add the garlic and cook for another 30 seconds.
-
In a mixing bowl, I whisk together the eggs, milk, salt, and pepper.
-
I stir in the cooked mushrooms, crumbled feta, and chopped green onions.
-
I pour the mixture into the prepared baking dish and spread it out evenly.
-
I bake for 30–35 minutes, or until the center is set and the top is lightly golden.
-
I let it cool for a few minutes, then slice into squares and serve warm or at room temperature.
Servings and timing
This recipe makes 9 squares.
Prep time is 10 minutes, cook time is 35 minutes, and the total time is about 45 minutes.
Variations
-
I swap in goat cheese or shredded mozzarella for a different flavor.
-
I add chopped spinach or kale for a veggie boost.
-
For a heartier option, I mix in cooked quinoa or shredded potatoes.
-
I sometimes bake it in muffin tins for individual egg cups.
Storage/reheating
I store leftovers in the fridge for up to 4 days. To reheat, I microwave a square for about 30–45 seconds or warm it in a 300°F oven for 10 minutes. These freeze well too—just wrap tightly and thaw in the fridge before reheating.
FAQs
Can I make this ahead of time?
Yes, I often bake it the night before and just reheat the squares in the morning. It holds up great.
What kind of mushrooms should I use?
Cremini, white button, or even chopped portobellos all work. I just make sure they’re cooked down well so they don’t release moisture into the bake.
Can I make this dairy-free?
Yes, I use a dairy-free milk and skip the feta or use a plant-based cheese alternative.
Is this good for meal prep?
Absolutely. I cut it into squares, pack them into containers, and enjoy throughout the week.
Can I add meat to this?
Yes, I’ve added cooked sausage or chopped bacon into the mix for extra protein.
Conclusion
Feta and mushroom brunch squares are one of my favorite make-ahead breakfast bakes. They’re full of flavor, easy to slice and serve, and perfect for feeding a group or stocking the fridge with ready-to-go meals. Whether I’m hosting brunch or prepping for the week, this recipe always makes mornings easier—and tastier.
Print
Feta & Mushroom Brunch Squares: A Savory Make-Ahead Favorite for Mornings
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 squares
- Category: Breakfast, Brunch, Meal Prep
- Method: Baked
- Cuisine: Mediterranean-Inspired, American
- Diet: Vegetarian
Description
These savory feta and mushroom brunch squares are an easy, make-ahead breakfast or brunch option packed with flavor from sautéed mushrooms, creamy feta, and fluffy eggs. Perfect for meal prep, gatherings, or a healthy weekday start.
Ingredients
- 6 large eggs
- ½ cup milk or half-and-half
- 1 tbsp olive oil or butter
- 1 cup mushrooms, sliced (cremini or white button)
- 1 clove garlic, minced
- ½ cup crumbled feta cheese
- 2 green onions or 1 tbsp chives, chopped
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ cup chopped fresh spinach, sun-dried tomatoes, fresh thyme or oregano
Instructions
-
Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
-
In a skillet, heat olive oil over medium heat and sauté mushrooms until tender and golden (6–8 minutes). Add garlic and cook for another 30 seconds.
-
In a large bowl, whisk together eggs, milk, salt, and pepper.
-
Stir in the sautéed mushrooms, feta cheese, and green onions.
-
Pour the mixture into the baking dish and spread evenly.
-
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
-
Let cool for a few minutes, slice into squares, and serve warm or at room temperature.
Notes
- This dish freezes well—wrap individual squares tightly and thaw overnight in the fridge before reheating.
- You can easily double the recipe and bake in a 9×13-inch pan for a crowd.
Your email address will not be published. Required fields are marked *