cheesy ham, mushroom and corn breakfast squares
A great brunch or breakfast casserole.
No Image
prep time
20 Min
cook time
40 Min
method
Bake
yield
10 serving(s)
Ingredients
- 2 cans 8-oz. cans refrigerated crescent rolls
- 2 cups cooked ham, chopped
- 1 1/2 cups monterey jack cheese, shredded
- 1 1/2 cups swiss cheese, shredded
- 1 can 11-oz. can mexicorn, drained
- 1 jar 4.5 oz. jar sliced mushrooms, drained
- 6 - eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon pepper
How To Make cheesy ham, mushroom and corn breakfast squares
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Step 1Preheat 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.
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Step 2Sprinkle crescent rolls with chopped ham, shredded cheese, drained corn and drained mushrooms evenly over the dough.
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Step 3In 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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