Cheddar and Mushroom Breakfast Squares Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: May 30, 2013
I baked this for an additional 15 minutes, and although the egg substitute was cooked, it was still a little too runny and, therefore, difficult to cut into squares. This had a total of 4 cups of liquid added to an 8" casserole which seemed like a lot to me, but first time through, I try to follow the recipe as written. Next time, I will use 1-1/2 cups milk and see how that works. I used cremini mushrooms that I had on hand, and added a small chopped mini red bell pepper for a little more color. On the positive side, the taste was fantastic, full of flavor, and nutritionally, this breaks down very well. Definitely will be making this one again.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Apr. 6, 2014
This is a fantastic and easy breakfast!!! I did substitute 2 cups of real eggs instead of egg substitute, and extra sharp cheddar, instead of reduced fat cheddar. I don't usually like to substitute the first time I try a new recepie, but I had to go with what I had in my fridge. I will definitely be making this recipe again!
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Photo by Sarah Kelly

Cooking Level: Intermediate

Home Town: Albany, New York, USA
Living In: Dallas, Texas, USA

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Reviewed: Jul. 19, 2015
I used 3 eggs, 2 cups milk, and 1/4 cup sour cream. For spice I added thyme, rosemary, paprika and mustard. I did not preheat the oven and only let it sit 15 minutes after preparing it. Nevertheless it was light, puffy and delicious. It's a good basic recipe to alter according to whatever you have.
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