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Quick Corn and Mushroom Brunch Squares Recipe

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This recipe for Quick Corn and Mushroom Brunch Squares, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jan Duke/Pillsbury

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (8 oz) Pillsbury Crescent Rolls
2 cups chopped cooked ham
1-1/2 cups shredded Monterey Jack cheese (6 oz)
1-1/2 shredded Swiss cheese
1 can Green Giant Mexicorn whole kernel corn, drained.
1 jar (4.5 oz) sliced mushrooms, drained
6 eggs
1 cup milk
1/2 tsp. salt
1/4 tsp. black pepper

Directions:
Directions:
Unroll both cans of rolls into 4 long rectangles (You can use the Crescent Creations, if you want.) Place crosswise in ungreased 15x10x1 inch pan; press firmly over bottom and 3/4 inch up sides to form crust. Press edges and perforations to seal. Heat oven to 375 degrees F. Sprinkle ham, Monterey Jack cheese, Swiss cheese, corn and mushrooms evenly over crust. In medium bowl, beat eggs, milk, salt and pepper until well blended. Pour evenly over ham, cheese and vegetables. Bake 35-40 minutes or until crust is deep golden brown, egg mixture is set and knife inserted in center comes out clean. Cool 5 minutes. Cut into squares

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Just add fresh fruit and a beverage for a full meal.

 

 

 

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