Cheesy Ham Mushroom And Corn Breakfast Squares Recipes

HAM 'N' CHEESE SQUARES

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat eggs until thickened and lemon-colored; fold into ham mixture. Transfer to a greased 8-in. square baking dish. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

CHEESY HAM AND MUSHROOM STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F.
• Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

CHEESY HAM, MUSHROOM AND CORN BREAKFAST SQUARES

Steps:

• 1. Preheat oven to 375 degrees F. Unroll both cans of crescent rolls into 4 long rectangles. In a 15 x 10 baking pan, place crescent rectangles crosswise. Firmly press over bottom to seal perforations and allow 3/4 " of rolls up sides of pan.
• 2. Sprinkle crescent rolls with chopped ham, shredded cheese, drained corn and drained mushrooms evenly over the dough.
• 3. In a bowl, beat egg with milk, salt and pepper until well mixed. Pour evenly over ham mixture. Bake for 35-40 minutes or until crust is golden brown and egg mixture is set. Test with a knife inserted into the center -- it should come out clean. Allow casserole to cool for 5 minutes and then cut into squares.

CHEESY CORN SQUARES

Steps:

• In a large bowl, combine the first seven ingredients. Stir in eggs, corn, ricotta, onion, Parmesan, oil and 1-1/2 cups of mozzarella; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with paprika and remaining mozzarella. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Cut into small squares.

CHEESY BAKED HAM OMELET SQUARES

Steps:

• Set oven to 375 degrees F.
• Butter a 13 x 9-inch baking dish.
• Sprinkle 1-1/2 cups cheddar cheese, mushrooms and ham on the bottom of the baking dish; set aside.
• Melt butter in a skillet over medium heat; add in onion and green bell pepper and cook until softened (about 3-4 minutes) then sprinkle the mixture on top of the ham in the baking dish.
• In a bowl whisk the eggs with baking powder cream, salt, pepper and Tabasco until well blended; pour over the ingredients in the dish (do not stir).
• Bake uncovered for 25-30 minutes or until the eggs are no longer runny and the center is set and top is slightly browned.
• Sprinkle top of the casserole with 1-1/2 cups cheddar cheese, you may stick the pan back in the oven for a couple of minutes to melt the cheese or the cheese will still melt is sprinkled on right our of the oven.
• Cool then cut into squares.

CHEESY CORN SQUARES

Steps:

• In a large bowl, combine first 7 ingredients. Stir in eggs, corn, ricotta, onion, Parmesan. oil, and 4 oz. mozzarella; mix well.
• Pour into a greased 13x9 baking dish. Sprinkle with remaining mozzarella, and paprika.
• Bake, uncovered, at 350, for 30-35 minutes or until golden brown. Cut into squares.