CHEESY HAM, MUSHROOM AND CORN BREAKFAST SQUARES

Cheesy Ham, Mushroom and Corn Breakfast Squares image

Provided by Daily Inspiration S

Time 1h

Number Of Ingredients 10

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2 can(s) 8-oz. cans refrigerated crescent rolls
2 c cooked ham, chopped
1 1/2 c monterey jack cheese, shredded
1 1/2 c swiss cheese, shredded
1 can(s) 11-oz. can mexicorn, drained
1 jar(s) 4.5 oz. jar sliced mushrooms, drained
6 eggs
1 c milk
1/2 tsp salt
1/4-1/2 tsp pepper

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.