Here’s a delicious and easy recipe for Feta & Mushroom Brunch Squares, perfect for a weekend brunch, potluck, or even a light dinner. These savory, cheesy squares feature earthy mushrooms, creamy feta, and tender eggs baked into a golden crust. They’re versatile, satisfying, and can be enjoyed warm or at room temperature.
🍄 Feta & Mushroom Brunch Squares
Servings: 9–12 squares
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
🧄 Ingredients
Base:
1 tablespoon olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms (cremini, white button, or mixed), sliced
1/2 teaspoon dried thyme or 1 tsp fresh thyme leaves
Salt and pepper to taste
Egg Mixture:
6 large eggs
1/3 cup milk (whole milk or half-and-half preferred)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
Add-ins:
3/4 cup crumbled feta cheese
1/2 cup shredded mozzarella or Swiss cheese (optional for extra gooeyness)
2 tablespoons chopped fresh parsley (or 1 tsp dried)
Optional: 1 cup baby spinach, roughly chopped
Crust (optional, for a more quiche-like texture):
1 sheet of puff pastry, crescent dough, or pie crust
OR 3 slices of bread, crusts removed and flattened into bottom of the pan
🍳 Instructions
Step 1: Preheat and Prepare Pan
Preheat oven to 375°F (190°C).
Lightly grease or line an 8x8-inch baking dish. If using a crust, lay the dough or flattened bread into the dish, pressing to cover the bottom evenly.
Step 2: Sauté the Mushrooms
In a skillet, heat oil or butter over medium heat.
Add onions and cook until soft, about 3–4 minutes.
Add garlic and sliced mushrooms, sautéing until mushrooms release moisture and brown slightly (about 5–7 minutes).
Stir in thyme, salt, and pepper. Remove from heat and let cool slightly.
Step 3: Mix the Egg Filling
In a large bowl, whisk together eggs, milk, salt, pepper, and paprika (if using).
Stir in sautéed mushrooms, feta, parsley, and spinach or mozzarella if using.
Step 4: Bake
Pour the egg mixture into the prepared baking dish