Feta & Mushroom Brunch Squares
Savory Feta & Mushroom Brunch Squares are packed with creamy feta, earthy mushrooms, and vibrant spinach, making them a delightful dish for brunch gatherings or cozy family breakfasts.
Servings: 8 squares
Calories: 180kcal
Ingredients
Main Ingredients
- 1 cup crumbled feta cheese Tangy and creamy, adds depth
- 2 cups sliced mushrooms Earthy and umami-packed, perfect for sautéing
- 1 tablespoon olive oil Heart-healthy fat that enhances flavor
- 1 cup chopped fresh spinach Optional, adds vibrant color and nutrients
- 6 large eggs Base that holds everything together, fluffy and rich
- 1/2 cup cottage cheese Adds moisture, creamy and light
- 1/4 teaspoon black pepper A hint of spice
- 1/2 teaspoon salt Enhances all the flavors
- 1/2 cup chopped onion Sweet and aromatic, building foundation of flavor
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Lightly grease a baking dish with olive oil or cooking spray.
- In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until soft and translucent.
- Add the sliced mushrooms and cook until they release their juices and soften, about 5-7 minutes.
- If using spinach, stir it in now and cook for 1-2 minutes until just wilted, then remove from heat.
- In a large bowl, whisk together the eggs, cottage cheese, salt, and pepper until well combined.
- Add the sautéed mushroom mixture and crumbled feta to the egg mixture and stir gently to combine.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes until the center is set and the top is lightly golden.
- Let cool for a few minutes before slicing into squares. Enjoy warm!
Notes
Always choose high-quality, fresh ingredients for the best flavor. Substitute spinach with other veggies like kale or bell peppers. Consider adding spices like paprika for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To freeze, wrap individual squares in plastic wrap and store them in a freezer-friendly container for up to 2 months.