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Preheat oven to 375F/190C. Spray 9″ X 11″ casserole dish with nonstick spray.
Heat a little olive oil in a non-stick pan over medium-high heat. Cut each piece of sausage in half or thirds, then brown sausage lightly in frying pan.
Put sausage into casserole dish, rinse the frying pan if you need to, then add a little more olive oil if needed and cook mushrooms until they’re softened and starting to brown.
Put cooked mushrooms over the sausage, then add crumbled feta cheese and green onions.
Beat eggs with the milk or half and half or cream, then pour eggs over the other ingredients and season with Spike Seasoning (affiliate link), and black pepper if desired. I like to take a fork and stir slightly so all ingredients are evenly distributed throughout the dish.
Bake 30 minutes or slightly longer, until eggs are well set and barely starting to brown on top. (I baked the one in these photos for about 36 minutes.) Serve hot.
This will keep in the fridge for at least a week and can be quickly reheated in a microwave. (Don’t reheat for too long or the eggs will get rubbery.