Feta & Mushroom Brunch Squares
A delightful dish bringing vibrant flavors and a touch of comfort to your breakfast table with earthy mushrooms and creamy feta cheese.
Servings: 12 squares
Calories: 180kcal
Ingredients
Cheese & Dairy
- 1 cup crumbled feta cheese Creamy and tangy, adding richness.
- 1/2 cup cottage cheese Creamy and light, enhancing texture.
- 6 large eggs The binding ingredient, providing fluffiness and nutrition.
Vegetables
- 2 cups sliced mushrooms Earthy and savory, these are the stars of the dish.
- 1/2 cup chopped onion Sweetness and depth in every bite.
- 1 cup chopped fresh spinach A pop of color and added nutrients. (optional)
Fats & Oils
- 1 tablespoon olive oil For sautéing, bringing everything together beautifully.
Seasonings
- 1/2 teaspoon salt To enhance overall flavor.
- 1/4 teaspoon black pepper For a subtle kick.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a baking dish lightly with oil or cooking spray.
Cooking
- Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté until soft and translucent, about 3–5 minutes.
- Add sliced mushrooms and cook until they release their juices and soften, approximately another 5–7 minutes.
- Stir in chopped spinach (if using) and cook until wilted, then remove from heat.
- In a large bowl, whisk together eggs, cottage cheese, salt, and black pepper until fully combined.
- Add the sautéed mushroom mixture and crumbled feta cheese to the egg mixture, stirring until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes or until set and lightly golden.
- Let cool slightly before slicing into squares and serving.
Notes
Consider adding fresh herbs like dill, parsley, or basil for a bright finish. Leftovers can be stored in an airtight container for up to three days or frozen for up to three months.