Name: Feta & Mushroom Brunch Squares Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion (diced); 2 cups mushrooms (sliced); 2 cloves garlic (minced); 6 large eggs; ½ cup whole milk; ½ teaspoon dried oregano; Salt and black pepper to taste; ½ cup crumbled feta cheese; ¼ cup chopped fresh parsley; Nonstick spray or butter for greasing

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Imagine a brunch dish that’s equal parts elegance and comfort, bursting with savory flavor yet beautifully simple to pull together: enter Feta & Mushroom Brunch Squares. This recipe champions earthy mushrooms, tangy feta, and aromatic herbs baked into golden, fluffy squares perfect for gatherings or quiet weekend treats. Whether you’re gathering loved ones around the table or elevating your meal-prep game, Feta & Mushroom Brunch Squares are destined to become a new favorite in your repertoire.

Feta & Mushroom Brunch Squares Recipe - Recipe Image

Ingredients You’ll Need

The magic of Feta & Mushroom Brunch Squares comes from just a handful of fresh, vibrant ingredients, each one adding its own special note to the final dish. With every bite, you’ll taste the combination of savory mushrooms, creamy eggs, and bright herbs—all things that make brunch irresistible.

Olive oil: Use a good quality olive oil to sauté the veggies; it lends subtle richness and helps everything cook evenly.
Yellow onion: Adds a gentle sweetness and aromatic base that deepens the squares’ overall flavor.
Mushrooms: Their earthy bite makes these squares hearty and satisfying—cremini or button work great here.
Garlic: A couple cloves, minced, brighten the entire bake and round out the mushrooms’ woodsy notes.
Eggs: Provide structure, fluffiness, and richness, binding all the lovely flavors together.
Whole milk: Keeps the squares tender with just the right creamy texture.
Dried oregano: Brings a fragrant Mediterranean lift—essential for next-level brunch squares.
Salt and black pepper: Season generously for bold, balanced flavors in every bite.
Crumbled feta cheese: Tangy, creamy, and a little salty—feta is the star that makes these brunch squares unforgettable.
Fresh parsley: Adds bright color and a pop of freshness during baking and as a final flourish.
Nonstick spray or butter: Greasing the pan ensures easy release and picture-perfect squares every time.

How to Make Feta & Mushroom Brunch Squares

Step 1: Prep Your Oven and Pan

Preheat your oven to 375°F (190°C) so it’s ready for baking. While it heats, lightly grease an 8×8-inch baking dish with nonstick spray or a pat of butter. This small step is key for perfectly golden edges and effortlessly neat squares.

Step 2: Sauté the Veggies

Heat up your olive oil in a skillet over medium. Toss in the diced onion and let it soften for about three minutes, stirring occasionally—by the time it’s translucent and fragrant, you’ll be smiling. Next, add in the sliced mushrooms and minced garlic, continuing to sauté for another five to seven minutes. Make sure the mushrooms brown and any excess liquid cooks off. This creates big, savory flavor and ensures you won’t end up with watery squares.

Step 3: Whisk Up the Eggs

While the vegetables cool off for a moment, grab a large bowl and whisk together the eggs, whole milk, dried oregano, salt, and pepper. This base is what gives Feta & Mushroom Brunch Squares their fluffy texture and rich, comforting finish.

Step 4: Combine Everything

Fold the cooked mushroom mixture into the egg base, then gently stir in the crumbled feta and chopped parsley. You’ll notice the batter looks creamy and flecked with green and white—that’s exactly what you want for maximum flavor in every bite.

Step 5: Pour and Bake

Pour the mixture into your prepared baking dish, using a spatula to smooth out the top. Slide it into the oven and bake for 25 to 30 minutes, or until the center is set and the top turns a gorgeous golden hue. The aroma wafting through your kitchen will be your signal that brunch is almost ready!

Step 6: Cool and Slice

Let your freshly baked squares cool for at least five minutes. This little pause makes them easier to slice cleanly and helps all the flavors settle beautifully together. Cut into neat squares and get ready to serve.

How to Serve Feta & Mushroom Brunch Squares

Garnishes

Once sliced, sprinkle a handful of extra chopped fresh parsley over the top, or add a dusting of cracked black pepper for a little kick. If you have it, a few crumbles of extra feta make the squares irresistible and instantly brunch-worthy.

Side Dishes

Pair your Feta & Mushroom Brunch Squares with a simple green salad, fresh fruit, or warm, crusty bread—whatever makes your morning feel special! They also work beautifully with roasted potatoes or a side of smoked salmon for a heartier spread.

Creative Ways to Present

If you’re having fun with presentation, stack a couple of squares and top with a dollop of Greek yogurt and a sprinkle of chives. Or, cut them into smaller cubes and serve as a canapé for a brunch party—watch them disappear!

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover squares in an airtight container in the refrigerator. They’ll stay fresh for up to four days, making Feta & Mushroom Brunch Squares a fabulous make-ahead breakfast, snack, or lunch box hero.

Freezing

To freeze, wrap individual squares tightly in plastic wrap or foil, then store them in a sealed freezer bag. They’ll keep for about two months—just what you need for effortless, nourishing meals on busy mornings.

Reheating

To reheat, simply pop a square in the microwave for 30 to 45 seconds, or warm them in a 325°F (160°C) oven for 8 to 10 minutes until heated through. The texture remains wonderfully tender, and they taste just as delicious as fresh!

FAQs

Can I add spinach or other vegetables to Feta & Mushroom Brunch Squares?

Absolutely! A generous handful of baby spinach, chopped bell peppers, or even sun-dried tomatoes all make delicious additions. Just be sure to sauté any extra veggies first to remove excess moisture.

Can I make Feta & Mushroom Brunch Squares dairy-free?

You can! Substitute the feta with a dairy-free cheese alternative and use unsweetened non-dairy milk. The texture will be slightly different, but the flavor will still shine through.

Are Feta & Mushroom Brunch Squares gluten-free?

Yes, this recipe contains no flour or breadcrumbs, making it naturally gluten-free. Always check your feta and other packaged ingredients to ensure there are no hidden additives if you’re extra sensitive.

Can I double the recipe for a crowd?

Definitely! Simply double all ingredients and bake in a 9×13-inch dish. You may need to extend the baking time slightly—just check that the center is fully set before slicing.

Do Feta & Mushroom Brunch Squares taste good cold?

Surprisingly, yes! These squares are just as tasty cold or at room temperature, making them perfect for packed lunches or picnic spreads as well as warm, cozy brunches.

Final Thoughts

If you’re searching for a dish that brings effortless flavor and flair to your mornings, look no further than Feta & Mushroom Brunch Squares. They’re simple to prepare, endlessly adaptable, and always a crowd-pleaser—give them a try and see just how quickly they become the star of your brunch table!

Feta & Mushroom Brunch Squares Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 40 minutes
Yield: 9 squares 1x
Diet: Vegetarian, Gluten-Free

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Description

These Feta & Mushroom Brunch Squares are a delicious and easy-to-make breakfast or brunch option. Packed with savory mushrooms, creamy feta cheese, and fresh herbs, these squares are perfect for a weekend morning treat.

Ingredients

Scale

For the Squares:

1 tablespoon olive oil
1 small yellow onion (diced)
2 cups mushrooms (sliced)
2 cloves garlic (minced)
6 large eggs
½ cup whole milk
½ teaspoon dried oregano
Salt and black pepper to taste
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
Nonstick spray or butter for greasing

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
Sauté the vegetables: In a skillet over medium heat, heat the olive oil and sauté the onion until soft. Add the mushrooms and garlic, cooking until browned. Remove from heat and cool slightly.
Prepare the egg mixture: In a bowl, whisk eggs, milk, oregano, salt, and pepper. Stir in the mushroom mixture, feta, and parsley.
Bake: Pour the mixture into the baking dish and bake for 25-30 minutes until set and golden. Let cool before slicing.