Sausage Cheese Squares Recipe

5 2 1
Sausage Cheese Squares Recipe
Sausage Cheese Squares Recipe photo by Taste of Home
Publisher Photo

Sausage Cheese Squares Recipe

Read Reviews
5 2 1
Publisher Photo
My grandsons tried these savory morsels for the first time as youngsters and loved them. Though they're all grown up now, the boys still request the squares - and I'm happy to comply! —Helen McFadden, Sierra Vista, Arizona.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 package (8 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices
  • 2 cups shredded Monterey Jack cheese
  • 4 large eggs
  • 3/4 cup milk
  • 2 tablespoons chopped green pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Unroll dough; place in an ungreased 13x9-in. baking dish. Press onto bottom and 1/2 in. up sides to form a crust. Top with sausage and cheese. Beat eggs in a bowl; add remaining ingredients. Carefully pour over cheese.
Bake, uncovered, at 425° for 20-25 minutes or until a knife inserted in the center comes out clean. Cut into small squares. Yield: 12 servings.
Originally published as Sausage Cheese Squares in Country Woman May/June 1999, p40

Nutritional Facts

1 piece: 252 calories, 19g fat (8g saturated fat), 92mg cholesterol, 570mg sodium, 9g carbohydrate (3g sugars, trace fiber), 11g protein.

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 package (8 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices
  • 2 cups shredded Monterey Jack cheese
  • 4 large eggs
  • 3/4 cup milk
  • 2 tablespoons chopped green pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Unroll dough; place in an ungreased 13x9-in. baking dish. Press onto bottom and 1/2 in. up sides to form a crust. Top with sausage and cheese. Beat eggs in a bowl; add remaining ingredients. Carefully pour over cheese.
  2. Bake, uncovered, at 425° for 20-25 minutes or until a knife inserted in the center comes out clean. Cut into small squares. Yield: 12 servings.
Originally published as Sausage Cheese Squares in Country Woman May/June 1999, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSausage Cheese Squares

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
t1ina User ID: 1469451 49889
Reviewed Apr. 7, 2013

"This was absolutely fantastic and I don't even care for sausage that much!"

MY REVIEW
meatluver User ID: 1006356 29429
Reviewed Aug. 12, 2011

"My husband of 52 years thought this was delicious, but next time I will make a few changes. Use only 1 1/2 cup (6 oz.) Monterey Jack cheese, Five (5) eggs, and only 1/2 cup milk. The cheese melted, of course, but made the inside seem like it wasn't done. Kept in oven extra time, but still looked raw inside. Think between too much cheese and too much milk it made it hard to finish cooking."

Loading Image