Growing up in an Italian kitchen, our brunches were always a delightful affair. My grandmother, though rooted in traditional Tuscan cooking, had a flair for experimenting with ingredients she’d find fresh at the market. One morning, I watched her toss together some wild mushrooms and a block of feta into a pan with buttery eggs and herbs—what came out of the oven was a golden, fluffy square that became an instant family favorite. This recipe is inspired by her improvisation and has become a staple in my brunch rotation.
Why You’ll Love This Recipe
- Quick & Easy: Perfect for weekend brunch or even a simple weeknight dinner.
- Vegetarian-Friendly: A hearty, satisfying meatless dish.
- Make-Ahead Option: These squares keep well and can be served hot or cold.
- Customizable: Add spinach, sun-dried tomatoes, or swap feta for goat cheese.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups mushrooms, sliced (cremini or button work well)
- 6 large eggs
- ¾ cup whole milk
- ½ cup all-purpose flour
- 1 tsp baking powder
- Salt and pepper, to taste
- 1 tsp dried oregano (or fresh thyme)
- 1 cup crumbled feta cheese
- Optional: ½ cup chopped fresh spinach or parsley
Instructions
🧑🍳 Step-by-Step Method
- Preheat the Oven
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper. - Sauté the Veggies
In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent. Add the mushrooms and cook until tender and lightly browned, about 6-8 minutes. Remove from heat. - Mix the Batter
In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, and oregano. Stir until smooth. - Combine
Fold the sautéed mushroom mixture and crumbled feta into the egg mixture. Add optional greens if using. - Bake
Pour the mixture into the prepared baking dish. Bake for 30-35 minutes, or until the center is set and the top is golden brown. - Cool & Serve
Let it cool slightly before slicing into squares. Serve warm or at room temperature.
Serving Suggestions
- Pair with a crisp arugula salad with lemon vinaigrette.
- Serve alongside smoked salmon for a more indulgent brunch.
- Add a drizzle of hot honey or a dollop of Greek yogurt for a flavor twist.
Choosing the Right Type of Mushrooms and Feta
Best Mushroom Varieties for Flavor
Not all mushrooms are created equal, especially when it comes to baking. Some are too watery, others too mild. Here are your best bets:
- Cremini (baby bella): A classic choice. They’re firm, flavorful, and readily available.
- Portobello: Great for a meatier bite. Just be sure to remove the gills if using large caps.
- Shiitake: Adds a distinct, smoky flavor that elevates the entire dish.
- Oyster Mushrooms: Delicate texture with a subtle nutty flavor.
Avoid white button mushrooms if possible—they’re fine, but a little bland. And whatever you choose, make sure to cook them thoroughly before adding them to the egg mixture. Soggy mushrooms are a big no-no.
Selecting the Best Quality Feta
When it comes to feta, quality matters. The pre-crumbled stuff in plastic tubs? Not ideal. Instead, look for a block of feta packed in brine—it’s fresher, creamier, and more flavorful.
Go for:
- Greek Feta: Tangy, rich, and slightly crumbly.
- Bulgarian Feta: Creamier and slightly milder.
- French Feta: Smooth and mild—great if you want a less salty version.
Always taste your feta before adding it in. If it’s very salty, you might need to adjust the seasoning in the rest of the dish.
Frequently Asked Questions
1. Can I make feta & mushroom brunch squares the night before?
Yes! You can assemble the entire dish and refrigerate it overnight. Just bake it in the morning for a fresh and hot brunch option.
2. How long can I store leftovers?
Stored properly in the refrigerator, the squares last up to 5 days. They can also be frozen for up to 2 months.
3. Can I use other types of cheese besides feta?
Absolutely. Try goat cheese for creaminess, mozzarella for meltiness, or cheddar for a sharper flavor. Mix and match to suit your taste.
4. Is it possible to make this dish gluten-free?
Yes. Simply omit the pastry crust or use a gluten-free base like sweet potato slices or gluten-free pastry dough.
5. What’s the best way to reheat them?
For best results, reheat in the oven at 350°F for 10-15 minutes. If using a microwave, cover with a damp paper towel and heat in short bursts.
Conclusion
Feta & mushroom brunch squares aren’t just a dish—they’re a brunch revolution. Easy to prepare, packed with flavor, and flexible enough to accommodate almost any dietary need, this dish is your new go-to for any occasion. Whether you’re entertaining a crowd or meal-prepping for the week, these savory squares deliver warmth, comfort, and satisfaction with every bite.
With rich feta, earthy mushrooms, and a creamy egg base, every forkful offers a perfect balance of texture and taste. So grab your skillet, fire up the oven, and treat yourself (and your guests) to a brunch that’s anything but basic.
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Feta and Mushroom Brunch Squares
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
These Feta and Mushroom Brunch Squares are a savory, satisfying, and simple-to-make option for lazy weekend mornings or elegant brunch gatherings. Baked with sautéed mushrooms, tangy feta, and fluffy eggs, they’re perfect hot or cold—and totally crowd-pleasing!
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups mushrooms, sliced (cremini or button recommended)
- 6 large eggs
- ¾ cup whole milk
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp dried oregano (or fresh thyme)
- 1 cup crumbled feta cheese
- Salt and pepper, to taste
- Optional: ½ cup chopped spinach or parsley
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment.
- In a skillet, heat olive oil over medium. Sauté onion and garlic until soft. Add mushrooms and cook until browned. Remove from heat.
- In a large bowl, whisk eggs, milk, flour, baking powder, oregano, salt, and pepper until smooth.
- Fold in mushroom mixture and crumbled feta (plus spinach or parsley if using).
- Pour into baking dish and bake for 30–35 minutes, until center is set and top is golden.
- Cool slightly, cut into squares, and serve warm or at room temperature.
Notes
- These brunch squares freeze well—just cool, wrap, and store for up to 2 months.
- Try adding sun-dried tomatoes or swap feta for goat cheese for a twist.
- Best served with a side salad or smoked salmon.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baked
- Cuisine: Mediterranean-Inspired