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

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

    Main Dish

  • Cusine



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


Preheat oven to 375F/190C. Spray 10 X 14 glass casserole dish with olive oil or non-stick spray. Wash mushrooms if needed and cut into thick slices. Cut out stem part of the green pepper and chop into pieces about 3/4 inch square. Heat non-stick frying pan to medium high, add small amount of olive oil, and saute mushrooms 4-5 minutes, until softened and starting to brown. Spread mushrooms in bottom of casserole dish. Add a bit more olive oil to frying pan if needed, and saute chopped green peppers until softened and partly cooked. Layer peppers over mushrooms. Crumble feta cheese over top of mushroom-pepper mixture. Season with Spike Seasoning and black pepper. Sprinkle with sliced green onions if using. Beat the eggs until yolks and whites are well-combined and pour over mushrooms, peppers, and feta. Use a fork to gently stir the mixture so veggies and cheese are well-distributed in the eggs. Bake 35-45 minutes, or until casserole is firmly set and top is slightly browned. Serve hot. I like to eat it with a dollop of sour cream on top.