Low-Carb Mushroom, Green Pepper, and Feta Breakfast Casserole

Ingredients

• 8-12 oz. sliced mushrooms
• 1 large green bell pepper, coarsely chopped
• 1-2 tsp. olive oil, to saute mushrooms and green peppers
• 1 cup crumbled feta
• 1 tsp. Spike Seasoning
• fresh ground black pepper to taste
• 14 eggs
• 3 green onions, white and green parts, sliced

Directions

1. Heat your oven to 375F/190C. Coat a 10 X 14 glass casserole dish with olive oil spray or non-stick spray; a pan that’s roughly the same size is fine.
2. Rinse the mushrooms if they need it, then slice them thickly. Remove the stem from the green pepper and cut the pepper into pieces about 3/4 inch square.
3. Warm a non-stick frying pan over medium-high heat, drizzle in a little olive oil, and cook the mushrooms for 4-5 minutes, until they soften and begin to take on some color. Transfer the mushrooms to the bottom of the casserole dish.
4. If the pan looks dry, add a little more olive oil. Cook the chopped green peppers until they’re softened and partially cooked, then scatter them over the mushrooms.
5. Sprinkle the crumbled feta over the mushroom and pepper layers. Add Spike Seasoning and black pepper. Skip the salt, since the feta brings plenty. If you’re using green onions, scatter them over the top.
6. Whisk the eggs until the yolks and whites are fully blended, then pour them over the vegetables and feta. With a fork, gently move everything around so the vegetables and cheese are evenly spread through the eggs.
7. Bake for 35-45 minutes, until the casserole is set through and lightly browned on top.
8. Serve hot, with a dollop of sour cream on top if you’d like.