Mushroom and Feta Breakfast Casserole

Mushroom and Feta Breakfast Casserole(Makes about 10 servings)

18 eggs
2T half and half or milk
1 pound mushrooms, washed and sliced
2-3 tsp. olive oil (depending on your pan)
1 1/2 cups crumbled Feta cheese(or 3/4 cups feta and 3/4 cups of another white cheese)
2 tsp. Spike seasoning
salt to taste
fresh ground black pepper to taste

Preheat oven to 375. Spray 9 X 13 glass casserole dish with nonstick spray. Saute mushrooms in olive oil until they're softened and slightly browned, about 5 minutes. Drain mushrooms if there's any liquid in the pan, then spread evenly over bottom of casserole dish. Crumble feta over mushrooms. Beat eggs with half and half or milk, Spike Seasoning, salt (if using) and pepper. Pour over mushroom-feta mixture, then stir gently with a fork so that mushrooms and cheese are evenly distributed in the egg mixture. Bake 45 minutes, or until eggs are set and top is starting to brown.