cheesy ham, mushroom and corn breakfast squares

How To Make cheesy ham, mushroom and corn breakfast squares

• 1

  Preheat oven to 375 degrees F. Unroll both cans of crescent rolls into 4 long rectangles. In a 15 x 10 baking pan, place crescent rectangles crosswise. Firmly press over bottom to seal perforations and allow 3/4 " of rolls up sides of pan.
• 2

  Sprinkle crescent rolls with chopped ham, shredded cheese, drained corn and drained mushrooms evenly over the dough.
• 3

  In a bowl, beat egg with milk, salt and pepper until well mixed. Pour evenly over ham mixture. Bake for 35-40 minutes or until crust is golden brown and egg mixture is set. Test with a knife inserted into the center -- it should come out clean. Allow casserole to cool for 5 minutes and then cut into squares.
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