Description
These Feta & Mushroom Brunch Squares are a savory and satisfying baked egg dish perfect for a weekend brunch or light breakfast. Packed with sautéed mushrooms, tangy feta cheese, and flavorful herbs, they offer a delightful combination of flavors and textures in each square.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 6 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped fresh parsley or spinach (optional)
- Cooking spray or butter for greasing the dish
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish using cooking spray or butter to prevent sticking.
- Sauté onion: In a skillet over medium heat, heat the olive oil and sauté the finely chopped onion until it becomes translucent, about 3 minutes.
- Cook mushrooms and garlic: Add the sliced mushrooms to the skillet and cook until they soften and their moisture evaporates, about 5 to 7 minutes. Stir in the minced garlic and cook for an additional minute. Remove from heat and let the mixture cool slightly.
- Mix eggs and seasonings: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano until everything is well combined.
- Add sautéed vegetables and cheese: Stir the cooled mushroom and onion mixture into the egg mixture along with the crumbled feta cheese, Parmesan (if using), and chopped parsley or spinach for added flavor and color.
- Transfer to baking dish: Pour the combined mixture into the prepared baking dish, smoothing the top evenly.
- Bake: Bake in the preheated oven for 30 to 35 minutes or until the center is set and the top turns lightly golden brown.
- Cool and serve: Allow the baked squares to cool for 5 to 10 minutes before slicing into 9 squares. Serve warm or at room temperature as a delicious brunch option.
Notes
- You can substitute fresh spinach for parsley to add a different flavor profile.
- Using whole milk results in a richer, creamier texture but you can use lower-fat milk if preferred.
- The Parmesan cheese is optional but adds a nice sharpness to complement the feta.
- Make sure to cook mushrooms thoroughly to release moisture, preventing a soggy texture in the final dish.
- Store leftovers in the refrigerator and reheat gently before serving.
