Super Saver Recipes

Cheddar and Mushroom Breakfast Squares

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

Customer Rating: Recipe Rated Three Stars

1 Ratings    0 Comments

Yield: 9 servings

Preparation Time: 20 min; Cook Time: 1 hour


Nutrition Facts

Yield: 9 servings

Approximate Nutrient Content per serving:

Calories: 210
Calories From Fat: 72
Total Fat: 8g
Saturated Fat: 4.5g
Cholesterol: 20mg
Sodium: 310mg
Total Carbohydrates: 18g
Dietary Fiber: 1 g
Protein: 17g

Calcium: 30% Daily Value

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


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.

Preheat 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.

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

Create your own variations by using other vegetables.

Recipe and image compliments of The Midwest Dairy Association,

Please note that some ingredients and brands may not be available in every store.

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