Quick Corn and Mushroom Brunch Squares

  • Prep 20 min
  • Total 60 min
  • Ingredients 10
  • Servings 12

Ingredients

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
190
Total Fat
22g
33%
Saturated Fat
10g
48%
Trans Fat
2g
Cholesterol
145mg
49%
Sodium
900mg
37%
Potassium
190mg
5%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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