MUSHROOM AND FETA BREAKFAST CASSEROLE

MUSHROOM AND FETA BREAKFAST CASSEROLE yield: 8 SERVINGS 12 eggs 1 T milk, half and half, or cream (Probably optional, but I usually use it if I have some in the house.) 1 pound or more mushrooms, washed and sliced (Use more mushrooms if the budget can handle it, see notes.) 2 tsp. olive oil (or more, depending on your pan) 1 cup crumbled Feta cheese (or more) 1/3 cup sliced green onions (optional, but good) 1 tsp. Spike Seasoning, or use any all-purpose seasoning blend that’s good on eggs fresh ground black pepper to taste Preheat oven to 375F/190C. Spray 8.5 X 12 inch glass casserole dish with nonstick spray. Wash mushrooms and cut into thick slices or half slices. Heat the olive oil in a non-stick frying pan, then cook the mushrooms until they release their liquid and get slightly brown, about 5 minutes. Layer the mushrooms, Feta, and green onions (if using) into the casserole dish. Beat eggs with milk until the yolks and whites are completely combined, pour over mushroom-Feta-onion mixture, then stir gently with a fork so that mushrooms. cheese, and onions are evenly distributed in the egg mixture. Season with pike Seasoning or other seasoning of your choice and fresh-ground black pepper. (I don’t add salt because Spike Seasoning and Feta both have it.) Bake 30-35 minutes, or until eggs are completely set and the top is starting to brown. Serve hot. This will keep for at least a week in the fridge and can be reheated in a microwave or in a covered pan on the stove. NOTES: I like brown Cremini mushrooms for this recipe, but any mushrooms will work.