Skip to content

Mushroom and Feta Breakfast Casserole

  • 10 min
    Prep Time
  • 55 min
    Total Time
  • 6 people
  • 213 per 1 serving


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


  • Step 1

    Preheat the oven to 350°F and grease a 9x13-inch casserole dish with cooking spray.  

  • Step 2

    Add 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.  

  • Step 3

    Crack eggs directly into the casserole dish and whisk them together.  Add the 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.

  • Step 4

    Place the casserole dish in the oven and bake for 45 minutes at 350°F. Remove the casserole from the oven, allow to cool slightly and then slice into 12 even squares.

Calories 213
Total Fat 15 g
Sat. Fat 5.4 g
Trans Fat 0 g
Cholesterol 322 mg
Sodium 535 mg
Total Carb 3 g
Dietary Fiber 0 g
Sugar 1 g
Protein 13 g
Vitamin D 9 %DV
Calcium 9 %DV
Iron 10 %DV
Potassium 4 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.