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
Scale
- 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