Sausage Quiche Squares
Having done some catering, I especially appreciate interesting, appetizing finger foods. I'm constantly asked to make these popular squares to serve at parties. They're almost like a zippy, crustless quiche. -Linda Wheeler, Middleburg, Florida
Ingredients
- 1 pound bulk pork sausage
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup finely chopped onion
- 1 can (4 ounces) chopped green chiles
- 1 tablespoon minced jalapeno pepper, optional
- 10 large eggs
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
Reviews
These are delicious and so easy to make. My husband loved it!
I like to have breakfast block parties and have egg casserole this was ideal easy to fix Thanks for sharing I made copies of recipe all were taken I will make this often~~Raz
Easy to make and everyone loved it at work. I did bake it 10 minutes longer than stated for completely done center. Would definitely make again!
Love this! I use spicy sausage and no salt as the other ingredients have plenty already. I have made these a few times. Always a hit!The spices clump together when mixed with the eggs, so next time I'll mix the spices separately and sprinkle over the casserole before pouring on the eggs.
This is a hit with young and old. I have made this for family, friends and caterings. It is great for a party appetizer or a brunch buffet.
I made this two more times with two different kinds of sausage, and I actually like it best with the ham I used originally.
This was excellent. I substituted ham for the sausage(using up leftovers!) and cut it into dinner serving-sized pieces. I imagine it would be just as good as an appetizer.
I mix all the ingredients together instead of layering them. Sometimes I bake it in muffin tins to make individual servings.
Very good. Really enjoyed. Although had to cook a little longer than stated - center was still undercooked and had to nuke a bit after baking to firm up. but flavor was great!
I made this as an appetizer for a tea I was helping cater, but found that it also served great as a weekend brunch item. Will use this one again and again.