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
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Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
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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.
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In a large bowl, whisk together eggs, milk, salt, and pepper.
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Stir in the sautéed mushrooms, feta cheese, and green onions.
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Pour the mixture into the baking dish and spread evenly.
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Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
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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.
