Name: Feta & Mushroom Brunch Squares
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American/Mediterranean
Ingredients: 1 cup mushrooms, sliced; 1/2 cup crumbled feta cheese; 4 large eggs; 1/2 cup milk or cream; 1 small onion, diced; 2 cloves garlic, minced; 2 tbsp olive oil or butter; Salt and pepper, to taste; 2 tbsp fresh herbs (parsley, thyme, or mix), chopped; Optional: 1/2 cup shredded mozzarella or cheddar cheese

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I make Feta & Mushroom Brunch Squares when I want a savory, satisfying dish that’s perfect for brunch or a light meal. These squares combine earthy mushrooms, tangy feta, and a fluffy egg base baked to golden perfection.

Why I’ll Love This Recipe

What I love most about this recipe is how easy it is to prepare yet how impressive it looks and tastes. The mushrooms add rich umami flavor, while the feta brings a creamy, salty bite. They’re great served warm or at room temperature and perfect for sharing with friends and family.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• mushrooms, sliced
• crumbled feta cheese
• eggs
• milk or cream
• onion, diced
• garlic, minced
• olive oil or butter
• salt and pepper
• fresh herbs (such as parsley or thyme)
• optional: shredded mozzarella or cheddar cheese

directions

I preheat the oven to 350°F (175°C) and grease a baking dish. I sauté diced onion and minced garlic in olive oil or butter until softened, then add sliced mushrooms and cook until browned and tender. In a large bowl, I whisk eggs with milk or cream, seasoning with salt, pepper, and fresh herbs. I stir in the sautéed mushrooms and onions along with crumbled feta. For extra cheesiness, I sometimes add shredded mozzarella or cheddar. I pour the mixture into the baking dish and bake for about 25–30 minutes until the squares are set and lightly golden on top. I let them cool slightly before cutting into squares.

Servings and timing

This recipe makes about 6–8 squares, serving 4 people. Prep and baking take roughly 40 minutes.

Variations

Sometimes I add spinach or kale for extra greens. Using goat cheese instead of feta changes the flavor profile. I’ve also mixed in sun-dried tomatoes or roasted red peppers for added sweetness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat the squares gently in the oven or microwave before serving.

FAQs

Can I use fresh or canned mushrooms?

I prefer fresh mushrooms for best texture, but canned can work if drained well.

Can I make these squares ahead of time?

Yes, they keep well and taste great reheated.

Can I freeze leftover squares?

I freeze them wrapped tightly for up to 2 months.

How do I prevent the squares from drying out?

I avoid overbaking and use a good balance of milk or cream in the egg mixture.

Can I add other vegetables?

Definitely—bell peppers, zucchini, or asparagus work well.

Conclusion

Feta & Mushroom Brunch Squares are one of my favorite easy, savory dishes that bring together creamy cheese and earthy mushrooms in a versatile baked egg dish. They’re perfect for brunch, light dinners, or meal prep.