Feta & Mushroom Brunch Squares

Hey, friend! Let’s whip up a savory, crowd-pleasing dish that’s perfect for your next brunch: Feta & Mushroom Brunch Squares! These golden, cheesy squares combine earthy mushrooms, tangy feta, and fluffy eggs in a buttery, flaky crust that’s as easy to make as it is delicious. They’re ideal for lazy weekend mornings, holiday gatherings, or when you want to impress your brunch crew without spending hours in the kitchen. Inspired by recipes like those on Pillsbury and Kalyn’s Kitchen, this dish is a riff on classic breakfast casseroles but with a focus on the unbeatable combo of mushrooms and feta. Serve them warm with a fresh fruit salad or a mimosa, and watch everyone go back for seconds. Ready to make your brunch table shine? Let’s get baking!

Why You’ll Love This Recipe

• Flavor-packed: Earthy mushrooms and salty feta create a savory, umami-rich bite that’s brunch perfection.
• Easy to make: Uses store-bought crescent dough for a quick, flaky crust, ready in under an hour.
• Crowd-pleaser: Perfect for feeding a group, from picky eaters to foodies, at brunches or potlucks.
• Make-ahead friendly: Prep the night before and bake in the morning for stress-free hosting.
• Versatile: Serve as a main dish, appetizer, or cut into smaller squares for a buffet spread.
• Customizable: Swap veggies, cheeses, or add herbs to suit your taste or what’s in your fridge.
• Reheats beautifully: Leftovers stay tasty, making it great for meal prep or quick breakfasts.

Ingredients You’ll Need

• Crescent roll dough: Store-bought for a buttery, flaky base—Pillsbury works great.
• Cremini mushrooms: Sliced for a meaty, earthy flavor; baby bella or white button work too.
• Feta cheese: Crumbled for tangy, salty pops—use block feta in brine for the best melt.
• Eggs: Large eggs to bind the filling and create a custardy texture.
• Milk: Whole or 2% for a creamy egg mixture; half-and-half works for extra richness.
• Green onions: Sliced for a mild oniony kick without overpowering the dish.
• Garlic: Minced fresh for aromatic depth—don’t skip it!
• Butter: For sautéing mushrooms and adding richness to the filling.
• Dried thyme: A pinch for herby warmth that pairs perfectly with mushrooms.
• Salt and pepper: To season the mushrooms and egg mixture just right.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Feta & Mushroom Brunch Squares (Step-by-Step Instructions)

Step 1: Preheat and Prep

Preheat your oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray. Unroll one 8-ounce can of crescent roll dough and press it into the bottom of the dish, pinching seams together to form an even crust. Bake for 5–7 minutes until lightly golden. Set aside to cool slightly. Pro tip: Pre-baking the crust prevents a soggy bottom—don’t skip this step!

Step 2: Sauté the Mushrooms

In a large skillet over medium heat, melt 2 tablespoons butter. Add 8 ounces sliced cremini mushrooms, 1 minced garlic clove, 2 sliced green onions, ½ teaspoon dried thyme, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Cook, stirring occasionally, for 5–7 minutes until the mushrooms are soft, browned, and the liquid has evaporated. Set aside to cool slightly. Note: Thinly sliced mushrooms cook evenly and caramelize better—use a mandolin or sharp knife for best results.

Step 3: Mix the Egg Filling

In a medium bowl, whisk together 6 large eggs, ¾ cup milk, ¼ teaspoon salt, and ⅛ teaspoon black pepper until smooth. Stir in ¾ cup crumbled feta cheese and the cooled mushroom mixture. Heads-up: Let the mushrooms cool slightly before adding to the eggs to avoid scrambling them prematurely.

Step 4: Assemble the Squares

Pour the egg-mushroom-feta mixture evenly over the pre-baked crescent crust, spreading it with a spatula to ensure an even layer. Sprinkle an additional ¼ cup crumbled feta over the top for extra tang and a pretty finish. Tip: Don’t overfill the dish—keep the filling level to ensure it sets properly.

Step 5: Bake

Bake uncovered for 25–30 minutes, until the eggs are set, the top is golden, and a knife inserted in the center comes out clean. The internal temperature should reach 160°F. If the edges brown too quickly, cover with foil. Pro tip: Check at 25 minutes—ovens vary, and overbaking can make the eggs rubbery.

Step 6: Cool and Cut

Let the brunch squares cool for 5–10 minutes in the pan to set. Cut into 12 squares (3×4 grid) for brunch portions or smaller pieces for appetizers. Serve warm or at room temperature. Note: A sharp knife or pizza cutter makes clean cuts—wipe the blade between slices for neat squares.

Step 7: Serve and Enjoy

Serve the squares with a side of fresh fruit, a green salad, or crispy bacon for a complete brunch spread. Garnish with extra green onions or a sprinkle of fresh thyme for a pop of color. Pair with coffee, orange juice, or a mimosa for that perfect brunch vibe. Tip: For a buffet, cut into bite-sized pieces and serve with toothpicks for easy grabbing.

Helpful Tips

• Meal prep it: Assemble the night before, cover tightly with foil, and refrigerate. Bake in the morning, adding 5–10 minutes if cold. Alternatively, prep mushrooms and egg mixture separately and assemble before baking.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze baked squares in a freezer-safe container for up to 2 months—wrap tightly to prevent freezer burn. Thaw in the fridge overnight.
• Reheating: Reheat in a 350°F oven for 10–15 minutes to keep the crust crisp, or microwave individual squares for 30–60 seconds (crust may soften).
• Perfect pairings: Serve with a fruit salad, roasted potatoes, or a spinach salad with vinaigrette. Pair with mimosas, Bloody Marys, or iced coffee for brunch flair.
• Creative twists:
• Swap mushrooms for spinach, zucchini, or roasted red peppers for variety.
• Use goat cheese, cheddar, or mozzarella instead of feta for a different flavor.
• Add cooked sausage, bacon, or ham for meat lovers—just reduce mushrooms slightly.
• Stir in fresh dill, parsley, or basil for an herby boost.
• Sprinkle red pepper flakes for a spicy kick.
• Avoid watery squares: Cook mushrooms until all liquid evaporates, and don’t skip cooling them before mixing with eggs. Pre-baking the crust also helps keep it crisp.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Yes! Assemble up to 12 hours ahead, cover, and refrigerate. Bake fresh in the morning, adding a few extra minutes if cold. Or prep components (mushrooms, egg mixture) separately and assemble before baking.

Can I freeze brunch squares?
Absolutely! Cool completely, cut into squares, and freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven for 10–15 minutes.

What if I don’t have crescent roll dough?
Use puff pastry or a pie crust for a similar flaky base, or make a crustless version in a greased dish for a low-carb option. Adjust baking time as needed—crustless may take 20–25 minutes.

Can I make this vegetarian or gluten-free?
It’s already vegetarian! For gluten-free, use a gluten-free crescent dough or skip the crust for a crustless casserole. Double-check feta and seasonings for gluten-free certification.

Why are my squares watery?
Excess liquid from mushrooms or underbaking can cause this. Ensure mushrooms are cooked until dry, and bake until the eggs are fully set (160°F internally). Let cool slightly before cutting to help the squares hold shape.

I’m totally hooked on these Feta & Mushroom Brunch Squares—they’re my go-to for brunches or when I want a savory breakfast that feels fancy but is super easy. Given your love for bold, comforting dishes like the Homemade Chicago Italian Beef Sandwich and Spicy Sausage Pizza, I bet you’ll vibe with these cheesy, earthy squares. I love serving them with a fresh fruit platter and a fizzy mimosa for a laid-back morning. Give them a try for your next brunch or lazy weekend, and let me know in the comments how they turn out—I’d love to hear if you added a spicy twist or kept it classic!

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