This hearty, country breakfast entrée is good for breakfast, brunch, or on-the-go.
Preparation Time: 20 mins
Cooking Time: 1 hr
Yield: 9 x squares
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 in preheated oven, 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.
Create your own variations by using other vegetables. If desired, season with salt.
Serving suggestion is not included in the nutritional analysis.
Make ahead suggestion: cover dish (such as with foil) and refrigerate for 8 to 10 hours before baking.