Low-Carb Mushroom and Feta Breakfast Casserole

Ingredients

• 12 eggs
• 1 T half and half
• 1 pound, washed and sliced
• 2 tsp. olive oil
• 1 cup crumbled Feta cheese
• 1/3 cup sliced green onions
• 1 tsp. Spike Seasoning, or use any all-purpose seasoning blend that's good on eggs
• Fresh ground black pepper to taste

Directions

1. Preheat the oven to 375F/190C. Use nonstick spray on a glass casserole dish that measures 8.5 X 12 inch. Rinse the mushrooms, then cut them into thick slices or half slices. Slice the green onions.
2. Warm the olive oil in a non-stick frying pan. Add the mushrooms and cook them until their moisture has cooked away and they have picked up a little color, about 5 minutes.
3. Spread the mushrooms in the casserole dish, then add the Feta and the green onions, if you’re using them.
4. Whisk the eggs with the milk until the yolks and whites are fully blended. Pour the mixture over the mushrooms, Feta, and onions, then use a fork to gently move everything around so the mushrooms, cheese, and onions are spread evenly through the eggs.
5. Sprinkle with Spike Seasoning or another seasoning you like with eggs, then add fresh-ground black pepper. Extra salt is not needed because the Feta and Spike Seasoning both bring some saltiness.
6. Bake for 30-35 minutes, until the eggs are fully set and the surface is beginning to brown. Serve hot. Leftovers will keep for at least a week in the fridge and can be warmed again in the microwave or in a covered pan on the stove.