Sausage Squares (sallye)

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sallye bates


This is my version of a recipe that was printed on the back of some Lucerne shredded cheese.

It has all the right things for a delicious healthy (fairly) breakfast treat.


☆☆☆☆☆ 0 votes

Yield 36+ squares
15 Min
45 Min


  • 1 lb
    bulk hot or regular sausage (italian or pork)
  • 1 medium
    white onion
  • 1 medium
    red bell pepper
  • 4-6 large
  • 1
    sleeve ritz crackers (approx 18)
  • 1/2 c
    shredded parmesan cheese
  • 1 tsp
    dried basil
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    ground black pepper
  • 1 tsp
    garlic powder( or granulated)
  • 1 pkg
    frozen chopped spinach (7-10 oz size)
  • 1 c
    italian blend shredded cheese



  1. Preheat oven to 325º

    Lightly butter or spray 9" x 13" baking dish and set aside.

    Thaw spinach and drain. Squeeze or pat dry.

    Place ritz crackers in ziplock bag and crush using mallet until finely crushed; set aside

    Peel and quarter onion.

    Remove stem, seeds and veins of pepper and cut into quarters.

    Place onion & pepper in food processor and pulse until finely minced.
  2. Heat heavy skillet to medium high, crumble sausage into heated pan, add onion & peppes and saute until all pink is gone from sausage. Stir frequently to prevent overcooking.

    Remove from heat, drain fat and set aside.
  3. In medium bowl, whisk eggs briskly until frothy.

    Stir in all other ingredients except italian blend cheese and mix well.

    Pour into prepared baking dish; smooth out top evenly.

    Bake in preheated oven for 25 minutes, remove from oven and sprinkle italian blend cheese on top.

    Return to oven and bake 15 more minutes until cheese is browned and bubbly.
  4. Cut into 1-1/2" squares.

    May be refrigerated or frozen. Reheat at 325º for 10 minutes.

Printable Recipe Card


Main Ingredient: Eggs
Regional Style: American

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