Cheddar and Mushroom Breakfast Squares

• 2 tsp buttery spread
• 2 cup sliced white button mushrooms
• 1/2 cup sliced green onion, including green tops
• 6 slices country-style bread, cubed
• 2 cup shredded, reduced-sodium, reduced-fat Cheddar cheese
• 2 cup fat-free milk
• 2 cup egg substitute
• 1 tsp red or green hot pepper sauce
• 1 cooking spray

Directions:

Spray an 8 x 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 1/2 of the bread cubes in prepared baking dish. Scatter 1/2 of the mushroom mixture and 1/2 of the cheese over bread cubes. Layer remaining bread cubes and mushroom mixture; set aside.
In a large bowl, beat milk, egg substitute, and hot pepper sauce until well blended. Pour milk mixture over bread cubes and top with the remaining cheese. Cover with baking dish cover or foil.
Preheat oven to 350ºF. Bake, covered for 45 minutes. Uncover 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.
9 servings