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Cheddar and Mushroom Breakfast Squares

Russ Myers


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


★★★★★ 1 vote

9 Servings
20 Min
1 Hr


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2 tsp
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


  • 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.
  • 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.
  • 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.
  • 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.
  • 5Note:
    Make ahead suggestion: cover dish with foil and refrigerate for 8-10 hours before baking.

    Create your own variations by using other vegetables.

Printable Recipe Card

About Cheddar and Mushroom Breakfast Squares

Main Ingredient: Eggs
Regional Style: American
Other Tag: Healthy

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