Savory, cheesy, and just a little fancy—Feta & Mushroom Brunch Squares are the kind of dish that feels at home at a holiday brunch, a potluck, or even a casual weekend breakfast with friends. They’re golden on the outside, tender inside, and packed with the earthy richness of mushrooms, the tangy creaminess of feta, and just the right amount of herby goodness.

Easy to slice and serve, these squares are perfect for feeding a crowd without a lot of fuss. They’re equally delicious warm from the oven or at room temperature, which makes them a stress-free addition to any brunch spread.

Why You’ll Love Feta & Mushroom Brunch Squares

This recipe isn’t just about the ingredients—it’s about creating moments. Like watching your guests go back for seconds… and thirds.

• Crowd-pleasing flavor – Savory mushrooms + creamy feta = irresistible.
• Make-ahead friendly – Bake, chill, and reheat when needed.
• Portable – Perfect for potlucks, picnics, and brunch buffets.
• No-fuss presentation – Easy to cut into neat squares for serving.

Chef’s Pro Tips for Perfect Results

Want to nail this dish on your very first try? Here are some insider secrets…

• Sauté mushrooms until golden – This removes excess moisture and concentrates flavor.
• Use a mix of mushrooms for more depth—cremini, button, or even shiitake.
• Crumbled feta works best – It distributes evenly without clumping.
• Let it rest before cutting – This keeps the squares intact and tidy.

Ingredients

Here’s what you’ll need to whip up these savory brunch bites:

1. For the Filling:

• 2 tbsp olive oil or butter
• 8 oz mushrooms, cleaned and sliced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tsp dried oregano (or 1 tbsp fresh)

2. For the Egg Mixture:

• 6 large eggs
• 1/2 cup milk or half-and-half
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella or cheddar (optional, for extra meltiness)
• 2 tbsp chopped fresh parsley

3. For the Base:

• 1 sheet puff pastry, thawed (or crescent roll dough, pressed into the pan)

Instructions

1. Preheat the oven
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal later.

2. Prepare the puff pastry base
Roll out the puff pastry so it fits snugly into the bottom of the dish. Gently press it into place, then use a fork to prick holes all over—this keeps it from puffing up too much while baking.

3. Cook the mushrooms
In a large skillet, heat olive oil over medium-high heat. Add the mushrooms and cook for 6–7 minutes, stirring occasionally, until golden brown and most of their moisture has evaporated. Add the onion and cook until softened, about 2–3 minutes. Stir in the garlic, oregano, salt, and pepper, cooking for another minute. Remove from heat and let cool slightly.

4. Whisk the eggs
In a large mixing bowl, whisk together the eggs and milk until well combined and smooth. Stir in the feta, mozzarella (if using), parsley, and the cooked mushroom mixture.

5. Assemble the dish
Pour the egg mixture evenly over the puff pastry base, spreading it out to cover every corner.

6. Bake to perfection
Place in the preheated oven and bake for 25–30 minutes, or until the eggs are set and the top is lightly golden.

7. Rest and serve
Allow the squares to rest for 5–10 minutes before slicing. Serve warm for a cozy brunch or at room temperature for a make-ahead option.

Texture & Flavor Secrets

The flaky pastry base gives a light, buttery crunch, while the mushroom and feta filling brings a creamy, savory bite with just the right tang. The eggs bind everything together into tender layers that hold their shape beautifully when sliced.

How to Serve Feta & Mushroom Brunch Squares

These are versatile and work in so many settings:

• As part of a brunch buffet with fruit salad, pastries, and coffee
• Paired with a crisp green salad for a light lunch
• As a savory snack for parties or picnics
• Alongside roasted potatoes for a heartier meal

Creative Leftover Transformations

Don’t let leftovers go to waste! You can…

• Pack for lunch – Tuck a square into a lunchbox with some fresh veggies.
• Turn into breakfast wraps – Roll a square in a tortilla with extra greens.
• Serve on toast – Top with arugula and a drizzle of hot honey for a twist.

Additional Tips

Here are some extra tips…

• Make it gluten-free – Use a gluten-free pastry or skip the crust entirely.
• Add greens – Spinach or kale can be sautéed with the mushrooms.
• Switch the cheese – Goat cheese or ricotta salata work beautifully.

Make It a Showstopper (Presentation Ideas)

Want to wow your guests?

• Garnish each square with a small parsley sprig or edible flower.
• Serve on a wooden board for a rustic brunch feel.
• Sprinkle with extra feta crumbles just before serving.

FAQ’s

1. Can I make these ahead?

Yes! Bake, cool, and store in the fridge. Reheat in the oven before serving.

2. Can I freeze them?

Yes—wrap tightly and freeze for up to 2 months. Reheat from frozen at 325°F until warmed through.

3. Can I skip the puff pastry?

Absolutely. You can bake it crustless in a greased dish for a frittata-like texture.

4. What other herbs can I use?

Basil, thyme, or dill all complement mushrooms and feta nicely.

5. Can I use other cheeses?

Yes—Gruyère, Swiss, or cheddar all work well for different flavor profiles.

Conclusion

Feta & Mushroom Brunch Squares are everything you want in a brunch dish—savory, satisfying, and simple to make. They’re elegant enough for guests but easy enough for a lazy Sunday at home. With a flaky crust, hearty filling, and creamy cheese, these squares are guaranteed to become a go-to recipe in your brunch rotation.

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