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Breakfast recipe · from the recipe book

Mushroom Onion Feta Egg Bake with Thyme

Savory browned mushrooms and sweet caramelized onion in a tender, custardy egg bake with salty pockets of feta and a toasty bread base.

Mushroom Onion Feta Egg Bake with Thyme

Ingredients

  • 8 large400 gEggs
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 2 medium220 gYellow onionthinly sliced
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • 4 slices128 gWhole-wheat breadcut into 1-inch cubes
  • ¾ cup (180 ml)180 gMilk, 2%
  • 1 tbsp15 gOlive oil
  • 2 cloves6 gGarlicminced
  • 1 tsp1 gDried thyme
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C) and lightly grease an 8-inch square baking dish with a little of the olive oil.
  2. Heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, until soft and golden, about 10 minutes.
  3. Add the mushrooms to the skillet and cook until their liquid evaporates and they brown, about 7 minutes. Stir in the garlic and thyme for 30 seconds, then take the pan off the heat.
  4. Spread the bread cubes in the baking dish, then scatter the mushroom and onion mixture over them, followed by half of the feta.
  5. In a bowl, whisk the eggs with the milk, salt and black pepper until smooth.
  6. Pour the egg mixture evenly over the bread and vegetables, pressing the bread down so it soaks. Scatter the remaining half of the feta on top.
  7. Bake 30 to 35 minutes, until puffed, set in the center and 160°F (71°C) inside.
  8. Rest 5 minutes, sprinkle with the parsley, and cut into 4 pieces.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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