Cheddar and Mushroom Breakfast Squares

Name: Cheddar and Mushroom Breakfast Squares
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 9
Ingredients: Butter; Button Mushrooms; Scallions (Green Onion); Country-Styled Bread; Shredded Reduced-Fat Cheddar Cheese; Fat-Free Milk (Skim Milk); Egg Substitute; Hot Green Pepper Sauce; Salt

20min

Prep time

60min

Cook time

Servings

Cheddar and Mushroom Breakfast Squares

20min

Prep time

60min

Cook time

Servings

Ingredients:

2 teaspoons butter

2 cups button mushrooms, sliced

1/2 cup scallions (green onion), including green tops

6 slices country-styled bread, cubed

2 cups shredded reduced-fat cheddar cheese

2 cups fat-free milk (skim milk), or low-fat lactose-free milk

2 cups egg substitute

1 teaspoon hot green pepper sauce, or red pepper

1/4 teaspoon salt, optional

Directions:

Spray 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.
Place 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.
In 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. Make ahead suggestion: cover dish with foil and refrigerate for 8-10 hours before baking.
Preheat oven to 350 degrees Fahrenheit. 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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Cheddar and Mushroom Breakfast Squares

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