Bake-Off® Contest 33, 1988
Conroe, Texas

Quick Corn and Mushroom Brunch Squares

Here's a "company's coming" brunch main dish you can put together in 20 minutes. Just add fresh fruit and a beverage for a complete meal.

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  • prep time 20 min
  • total time 60 min
  • ingredients 10
  • servings 12
 

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
2
cups chopped cooked ham
1 1/2
cups shredded Monterey Jack cheese (6 oz)
1 1/2
cups shredded Swiss cheese (6 oz)
1
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
1
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
6
eggs
1
cup milk
1/2
teaspoon salt, if desired
1/4
to 1/2 teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F.
  • 2 If using crescent rolls: Unroll both cans of dough into 4 long rectangles. 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. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press firmly over bottom and 3/4 inch up sides to form crust.
  • 3 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, cheeses and vegetables.
  • 4 Bake 35 to 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.
  • 1 Heat oven to 375°F.
  • 2 If using crescent rolls: Unroll both cans of dough into 4 long rectangles. 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. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press firmly over bottom and 3/4 inch up sides to form crust.
  • 3 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, cheeses and vegetables.
  • 4 Bake 35 to 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
190),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
10g,
10%
Trans Fat
2g
2%
),
Cholesterol
145mg
145%;
Sodium
900mg
900%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
25%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.