and for this one too
----- Original Message ----- 
From: "Sherri Crum" <[email protected]>
To: <[email protected]>
Sent: Saturday, January 17, 2009 6:24 AM
Subject: [RecipesAndMore] Cheddar and Mushroom Breakfast Squares


> 
> Cheddar and Mushroom Breakfast Squares
> 
> Makes 9 servings (2 1/2 x 2 1/2 inch squares)
> Prep time: 20 minutes
> Bake time: 1 hour
> 
> Ingredients
> 
> 2 teaspoons butter
> 2 cups sliced white button mushrooms
> 1/2 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 lowfat milk
> 2 cups egg substitute
> 1 teaspoon red or green hot pepper sauce
> 1/4 teaspoon salt (optional)
> 
> Directions
> 
> Spray an 8-inch by 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 half of the bread cubes in prepared baking dish.  Scatter half
> of the mushroom mixture and half 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.
> 
> Note: Create your own variations by using other vegetables.
> 
> Nutrition Facts per serving
> 
> Calories: 210
> Total Fat: 8 g
> Saturated Fat: 4.5 g
> Cholesterol: 20 mg
> Sodium: 310 mg
> Calcium: 30% Daily Value
> Protein: 17 g
> Carbohydrates: 18 g
> Dietary Fiber: 1 g
> 
> >

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