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Cheddar and Mushroom Breakfast Squares

Cheddar and Mushroom Breakfast Squares

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
National Dairy Council

National Dairy Council

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 484 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Spray an 8 x 8-inch square glass or ceramic baking dish with cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Reviews

lutzflcat
1

lutzflcat

5/30/2013

I baked this for an additional 15 minutes, and although the egg substitute was cooked, it was still a little too runny and, therefore, difficult to cut into squares. This had a total of 4 cups of liquid added to an 8" casserole which seemed like a lot to me, but first time through, I try to follow the recipe as written. Next time, I will use 1-1/2 cups milk and see how that works. I used cremini mushrooms that I had on hand, and added a small chopped mini red bell pepper for a little more color. On the positive side, the taste was fantastic, full of flavor, and nutritionally, this breaks down very well. Definitely will be making this one again.

Smilin.SarahK
0

Smilin.SarahK

4/6/2014

This is a fantastic and easy breakfast!!! I did substitute 2 cups of real eggs instead of egg substitute, and extra sharp cheddar, instead of reduced fat cheddar. I don't usually like to substitute the first time I try a new recepie, but I had to go with what I had in my fridge. I will definitely be making this recipe again!

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