Sausage and Cheddar Breakfast Squares

These Sausage and Cheddar Breakfast Squares are warm, cheesy, and packed with savory breakfast flavor. Made with seasoned breakfast sausage, fluffy eggs, cheddar cheese, and a soft baked base, they are perfect for busy mornings, weekend brunch, meal prep, or feeding a hungry family.

The casserole bakes until golden around the edges with a tender center and plenty of melted cheese throughout. Once cooled slightly, it slices easily into neat squares that are convenient to serve and store.

Why You’ll Love This Recipe

• Easy make-ahead breakfast
• Loaded with sausage and cheddar
• Perfect for meal prep
• Great for brunch and holidays
• Simple everyday ingredients
• Easy to slice and serve
• Freezer-friendly

Ingredients

For the Sausage Mixture

• 1 pound breakfast sausage
• ½ cup finely diced onion
• ½ teaspoon garlic powder
• ½ teaspoon black pepper

For the Egg Mixture

• 8 large eggs
• 1 cup whole milk
• ½ cup sour cream
• ½ teaspoon salt
• ½ teaspoon paprika

For the Casserole

• 2 cups shredded sharp cheddar cheese
• 2 cups baking mix, such as Bisquick
• ½ cup melted butter
• ½ cup milk
• 2 tablespoons chopped fresh parsley or chives, optional

How to Make Sausage and Cheddar Breakfast Squares

Step 1: Preheat the Oven

Preheat the oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.

Step 2: Cook the Sausage

Place a large skillet over medium heat.

Add the breakfast sausage and diced onion. Cook for about 7–9 minutes, breaking the sausage into small crumbles as it cooks.

Continue cooking until the sausage is fully browned and reaches a safe internal temperature of 160°F (71°C).

Drain excess grease and stir in the garlic powder and black pepper.

Step 3: Prepare the Baking Mixture

In a medium bowl, combine the baking mix, melted butter, and ½ cup milk.

Stir just until a soft batter forms. Avoid overmixing.

Step 4: Prepare the Egg Mixture

In a separate large bowl, whisk together the eggs, 1 cup milk, sour cream, salt, and paprika until smooth and evenly combined.

Step 5: Assemble the Casserole

Spread the baking mixture evenly across the bottom of the prepared baking dish.

Scatter the cooked sausage mixture evenly over the top.

Sprinkle 1½ cups of shredded cheddar cheese over the sausage.

Slowly pour the egg mixture evenly over everything.

Finish with the remaining ½ cup cheddar cheese.

Step 6: Bake

Bake uncovered for 30–35 minutes, or until the center is set and the top is golden brown.

The eggs should be fully cooked and reach an internal temperature of 160°F (71°C).

Step 7: Rest Before Cutting

Remove the casserole from the oven and let it rest for about 10 minutes.

This resting time helps the casserole firm up and makes it easier to slice cleanly.

Step 8: Slice and Serve

Cut into 12 squares and garnish with fresh parsley or chives if desired.

Serve warm.

Tips for the Best Breakfast Squares

• Drain the sausage well: Too much grease can make the casserole heavy.
• Use freshly shredded cheese: It melts more smoothly than many pre-shredded varieties.
• Do not overbake: Remove the casserole once the center is set.
• Let it rest: Waiting 10 minutes before slicing gives cleaner squares.
• Use full-fat dairy: Whole milk and sour cream create a richer, softer texture.

Easy Variations

Bacon Breakfast Squares

Replace half of the sausage with cooked, crumbled bacon.

Spicy Sausage Version

Use hot breakfast sausage and add diced jalapeños or Pepper Jack cheese.

Vegetable Breakfast Squares

Add sautéed bell peppers, mushrooms, spinach, or green onions.

Three-Cheese Version

Use a blend of cheddar, Monterey Jack, and mozzarella cheese.

Ham and Cheese Version

Replace the sausage with diced cooked ham for a milder breakfast casserole.

What to Serve with Breakfast Squares

• Fresh fruit
• Hash browns
• Roasted breakfast potatoes
• Toast
• Fresh biscuits
• Yogurt
• Simple green salad for brunch

Make-Ahead Instructions

You can assemble the casserole the night before, cover it tightly, and refrigerate it overnight.

The next morning, remove it from the refrigerator while the oven preheats. Bake as directed, adding approximately 5 extra minutes if the casserole is still very cold.

Storage

Refrigerator

Store leftover breakfast squares in an airtight container in the refrigerator for up to 4 days.

Freezer

Allow the squares