Mushroom, Green Pepper, and Feta Breakfast Casserole

This Mushroom, Green Pepper, and Feta Breakfast Casserole is great for making on the weekend and eating all week, and it’s Low-Carb and Gluten-Free. This reheats well and will keep in the fridge for about a week.

Ingredients:
8-12 oz. sliced mushrooms
1 large green bell pepper
1-2 tsp. olive oil, to saute mushrooms and green peppers
1 cup crumbled feta
1 tsp. Spike Seasoning
fresh ground black pepper to taste
14 – 18 eggs
3 green onions, white and green parts, sliced

View the full recipe at Kalyn’s Kitchen →