Cheddar And Mushroom Breakfast Squares Recipes

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HAM AND CHEDDAR BREAKFAST SANDWICHES



Ham and Cheddar Breakfast Sandwiches image

Breakfast for a crowd has never been easier! The trick to these ingenious breakfast sandwiches is baking the eggs and ham together in your 13x9 dish. Top with cheese, and serve with Pillsbury™ Grands!™ Buttermilk Biscuits.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 12

Number Of Ingredients 7

1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
12 eggs
1/4 cup heavy whipping cream
3/4 teaspoon salt
1/4 teaspoon pepper
6 oz sliced deli ham, chopped (about 1 cup)
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • Heat oven to 375°F. Make biscuits as directed on bag.
  • Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In large bowl, beat eggs, cream, salt and pepper with whisk. Stir in ham. Pour egg mixture into baking dish. Bake 25 to 28 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle cheese over top. Bake 4 to 6 minutes or until cheese is melted.
  • Cut baked eggs into 4 rows by 3 rows to make 12 squares. Split biscuits, and fill each with 1 egg square.

Nutrition Facts : Calories 370, Carbohydrate 25 g, Cholesterol 220 mg, Fat 3 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 0 g

CHEDDAR AND MUSHROOM BREAKFAST SQUARES



Cheddar and Mushroom Breakfast Squares image

This egg dish is baked to perfection, swirled with melted reduced-fat Cheddar cheese and speckled with mushrooms. Cheddar is an aged, natural cheese that contains a minimal amount of lactose, making this recipe a friendly option for those who are lactose intolerant.

Provided by Allrecipes Member

Time 1h20m

Yield 9

Number Of Ingredients 9

2 teaspoons butter
2 cups sliced white button mushrooms
½ cup sliced green onion, including green tops
6 slices country-style bread, cubed
2 cups shredded reduced-fat Cheddar cheese
2 cups fat-free or low-fat lactose-free milk
2 cups egg substitute
1 teaspoon red or green hot pepper sauce
¼ teaspoon salt

Steps:

  • 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 fat-free or low-fat lactose-free milk, egg substitute, pepper sauce and salt, if desired, until well blended. Pour fat-free or low-fat lactose-free 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.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 15.1 g, Cholesterol 9.3 mg, Fat 5 g, Fiber 0.8 g, Protein 17.5 g, SaturatedFat 2.2 g, Sodium 484.5 mg, Sugar 4.1 g

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