Low-Carb Mushroom and Feta Breakfast Casserole
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Category
Main Dish
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Cusine
Low-Carb
What do you need?
How to make?
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
Preheat oven to 375F/190C.  Spray 8. 5 X 12 inch glass casserole dish with nonstick spray. Wash mushrooms and cut into thick slices or half slices. Slice green onions. Heat the olive oil in a non-stick frying pan, then cook the mushrooms until they release their liquid and get slightly brown, about 5 minutes. Layer the mushrooms, Feta, and green onions into the casserole dish. Beat eggs with milk until the yolks and whites are completely combined, pour over mushroom-Feta-onion mixture, then stir gently with a fork so that mushrooms. cheese, and onions are evenly distributed in the egg mixture.  Season with Spike Seasoning or other seasoning of your choice and fresh-ground black pepper. Bake 30-35 minutes, or until eggs are completely set and the top is starting to brown.  Serve hot. This will keep for at least a week in the fridge and can be reheated in a microwave or in a covered pan on the stove.