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Mushroom and Feta Breakfast Casserole

  • 10 min
    Prep Time
  • 55 min
    Total Time
  • 4 people


  • 10 egg
  • 1/2 cup Pacific Foods™ Organic Cream of Mushroom Condensed Soup
  • 2 tablespoons avocado oil
  • 2 cups mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup crumbled feta cheese
  • 1 spray of vegetable cooking spray(for greasing dish)


  • Preheat the oven to 350F and grease a 9¡Á13 casserole dish with oil ¨C I use spray oil Add 2 tbsp avocado oil to a frying pan over medium heat Add sliced mushrooms to the pan and cook over medium heat, tossing frequently for about 5 minutes Add salt, pepper, and dried thyme to the pan, mix into mushrooms and cook for an additional minute Remove the pan from the heat and allow the cooked mushrooms to cool Crack 10 eggs directly into the casserole dish and whisk them together Add the Cream of Mushroom Condensed Soup to the casserole dish and mix together with the eggs Pour cooked mushrooms and crumbled feta into the casserole dish and mix in with a spoon Place the casserole dish in the oven and bake for 45 minutes at 350F Remove the casserole from the oven, allow to cool slightly and then slice into 12 even squares