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Low-Carb Mushroom, Green Pepper, and Feta Breakfast Casserole

Low-Carb Mushroom, Green Pepper, and Feta Breakfast Casserole
  • Meal

    Main Dish

  • Cusine



8-12 oz. sliced mushrooms

1 large green bell pepper, coarsely chopped

1-2 tsp. olive oil, to saute mushrooms and green peppers

1 cup crumbled feta

1 tsp. Spike Seasoning

fresh ground black pepper to taste

14 eggs

3 green onions, white and green parts, sliced


Preheat oven to 375F/190C. Spray 10 X 14 glass casserole dish with olive oil or non-stick spray. (Any dish that’s close to this size will work.)Wash mushrooms if needed and cut into thick slices. Cut out stem part of the green pepper and chop into pieces about 3/4 inch square.Heat non-stick frying pan to medium high, add small amount of olive oil, and saute mushrooms 4-5 minutes, until softened and starting to brown. Spread mushrooms in bottom of casserole dish.Add a bit more olive oil to frying pan if needed, and saute chopped green peppers until softened and partly cooked. Layer peppers over mushrooms.Crumble feta cheese over top of mushroom-pepper mixture. Season with Spike Seasoning (affiliate link) and black pepper. (Don’t add salt because Feta cheese is salty enough.) Sprinkle with sliced green onions if using.Beat the eggs until yolks and whites are well-combined and pour over mushrooms, peppers, and feta. Use a fork to gently stir the mixture so veggies and cheese are well-distributed in the eggs.Bake 35-45 minutes, or until casserole is firmly set and top is slightly browned.Serve hot. I like to eat it with a dollop of sour cream on top.