MUSHROOM AND FETA BREAKFAST CASSEROLE
I love the flavor of feta and mushrooms so when I found this recipe on the internet I thought it sounded so good. My only problem was that it served 8 and I needed to scale it down to serve 2, not a problem, just adjusted the ingredients and the size of the pan and of course the cooking time. I used low fat feta and it was delicious. This also freezes well. I just reheat gently in the microwave.
Provided by riffraff
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Spray 9 X 13 glass casserole dish with nonstick spray.
- Saute mushrooms in olive oil until they are softened but not completely cooked, about 5 minutes.
- Drain mushrooms if there is liquid in the pan, then spread evenly over bottom of casserole dish.
- Crumble feta over mushrooms.
- Beat eggs with cream, salt and pepper.
- Pour over mushrooms, then stir gently with a fork so that mushrooms and cheese are evenly distributed in the egg mixture.
- Bake 45 minutes, or until eggs are set and top is starting to brown.
Nutrition Facts : Calories 302.8, Fat 22.2, SaturatedFat 10.1, Cholesterol 513.4, Sodium 580.1, Carbohydrate 4.4, Fiber 0.6, Sugar 3.3, Protein 21.3
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