Quick Corn and Mushroom Brunch Squares |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I like serving this for brunch to my family. Its a little different then your ordinary egg casserole with the addition of corn. I like to serve this with muffins of choice and fruit. Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls |
2 cups chopped cooked ham |
6 ounces shredded monterey jack cheese |
6 ounces shredded swiss cheese |
1 (11 ounce) can mexicorn, drained |
4 1/2 ounces sliced mushrooms, drained |
6 eggs |
1 cup milk |
1/2 teaspoon salt, if desired (optional) |
1/4 teaspoon pepper |
Directions:
1. Heat oven to 375.
2. Unroll both cans of dough into 4 long rectangles.
3. Place crosswise in ungreased 15x10x1 inch baking pan; press firmly over bottom and 3/4 inch up sides to form crust.
4. Press edges and perforations to seal.
5. Sprinkle ham, Monterey jack cheese, swiss cheese, corn and mushrooms evenly over crust.
6. In medium bowl, beat eggs, milk, salt and pepper until well blended.
7. Pour evenly over ham, cheeses and vegetables.
8. Bake at 375 for 35 to 40 minutes or until crust is deep golden brown, egg mixture is set and knife inserted in center comes out clean.
9. Cool 5 minutes.
10. Cut into squares.
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