Cheesy Ham, Mushroom and Corn Breakfast Squares

Cheesy Ham, Mushroom And Corn Breakfast Squares Recipe

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A great brunch or breakfast casserole.


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20 Min
40 Min


  • 2 can(s)
    8-oz. cans refrigerated crescent rolls
  • 2 c
    cooked ham, chopped
  • 1 1/2 c
    monterey jack cheese, shredded
  • 1 1/2 c
    swiss cheese, shredded
  • 1 can(s)
    11-oz. can mexicorn, drained
  • 1 jar(s)
    4.5 oz. jar sliced mushrooms, drained
  • 6
  • 1 c
  • 1/2 tsp
  • 1/4-1/2 tsp

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.

Printable Recipe Card

About Cheesy Ham, Mushroom and Corn Breakfast Squares

Course/Dish: Meat Breakfast
Main Ingredient: Eggs
Regional Style: American

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