cheddar and mushroom breakfast squares
(1 rating)
A great brunch solution for Easter, bridal showers, graduations and other spring-time parties. Can even be made ahead of time!
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(1 rating)
yield
9 Servings
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For cheddar and mushroom breakfast squares
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2 tspbutter
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2 csliced white button mushrooms
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1/2 csliced green onion, including green tops
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6 slicecountry style bread, cubed (divided)
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2 cshredded, reduced fat cheddar cheese (divided)
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2 cat free or low fat milk
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2 cegg substitute
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1 tspred or green hot pepper sauce
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1/4 tspsalt (optional)
How To Make cheddar and mushroom breakfast squares
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1Spray 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.
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2Place 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.
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3In 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.
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4Preheat 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.
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5Note: Make ahead suggestion: cover dish with foil and refrigerate for 8-10 hours before baking. Create your own variations by using other vegetables.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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