Real Recipes From Real Home Cooks ®

cheddar and mushroom breakfast squares

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

A great brunch solution for Easter, bridal showers, graduations and other spring-time parties. Can even be made ahead of time!

(1 rating)
yield 9 Servings
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For cheddar and mushroom breakfast squares

  • 2 tsp
    butter
  • 2 c
    sliced white button mushrooms
  • 1/2 c
    sliced green onion, including green tops
  • 6 slice
    country style bread, cubed (divided)
  • 2 c
    shredded, reduced fat cheddar cheese (divided)
  • 2 c
    at free or low fat milk
  • 2 c
    egg substitute
  • 1 tsp
    red or green hot pepper sauce
  • 1/4 tsp
    salt (optional)

How To Make cheddar and mushroom breakfast squares

  • 1
    Spray an 8 x 8-inch square glass or ceramic baking dish with cooking spray; set aside. In a medium skillet over medium heat, melt butter and add mushrooms. Cook mushrooms about 5 minutes or until softened and brown at edges. Stir in green onion; set aside.
  • 2
    Place 1/2 of the bread cubes in prepared baking dish. Scatter 1/2 of the mushroom mixture and 1/2 of the cheese over bread cubes. Layer remaining bread cubes and mushroom mixture; set aside.
  • 3
    In a large bowl, beat milk, egg substitute, pepper sauce and salt, if desired, until well blended. Pour milk mixture over bread cubes and top with the remaining cheese.
  • 4
    Preheat oven to 350 degrees F. Bake, covered for 45 minutes. Remove foil and bake an additional 15 minutes or until top is puffed up and cheese is browned at edges. Let cool for 5 minutes; cut into squares to serve.
  • 5
    Note: Make ahead suggestion: cover dish with foil and refrigerate for 8-10 hours before baking. Create your own variations by using other vegetables.
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