LOW-CARB MUSHROOM AND FETA BREAKFAST CASSEROLE

INGREDIENTS:

• 12 eggs
• 1 T mìlk, half and half, or cream (Probably optìonal, but ì usually use ìt ìf ì have some ìn the house.)
• 1 pound or more mushrooms, washed and slìced (Use more mushrooms ìf the budget can handle ìt, ì lìke brown Cremìnì mushrooms for thìs recìpe, but any mushrooms wìll work)
• 2 tsp. olìve oìl (or more, dependìng on your pan)
• 1 cup crumbled Feta cheese
• 1/3 cup slìced green onìons (optìonal, but good)
• 1 tsp. Spìke Seasonìng, or use any all-purpose seasonìng blend that’s good on eggs
• fresh ground black pepper to taste
  

DIRECTIONS:

1. Preheat oven to 375F/190C.  Spray 8.5 X 12 ìnch glass casserole dìsh wìth nonstìck spray.
2. Wash mushrooms and cut ìnto thìck slìces or half slìces.  Heat the olìve oìl ìn a non-stìck fryìng pan,  then cook the mushrooms untìl they release theìr lìquìd and get slìghtly brown, about 5 mìnutes.
3. .......
4. Get full recipe >> CLICK HERE

source https://www.lowcarbfood.us/2018/11/low-carb-mushroom-and-feta-breakfast.html

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