Sausage and Cheese Breakfast Squares

Summer is here in full force.  The kids are out of school but still have lots of activities that keep them busy and in need of a quick, healthy breakfast so they can get outside as soon as possible.  I have found that these breakfast squares are a hit with them, and I appreciate that they are eating healthy breakfasts before heading out the door.  As usual, these are quick and easy to make, freeze well if you have any leftover and taste terrific!

I keep the homemade, gluten-free baking mix in my pantry almost all year.  In the heat of the summer, I try to make the baking mix and use it quickly since it is harder to work with if you refrigerate or freeze it.   I also try to do most of my gluten-free baking in the evening or first thing in the morning, before the heat of the day can attack my kitchen.  These breakfast squares are great warmed slightly in the microwave but my kids enjoy them just as well at room temperature.  Sometimes it is hard to get them to sit down and eat breakfast as these squares are an easy handheld breakfast.   When I get them to sit down, the squares are served with fresh salsa–yum!  But on the fly this breakfast is just fine it is.

As always, I’m happiest when I make the food we eat as I can control the ingredients, such as sugar, and know that everything is healthy and gluten-free.  I also enjoy knowing that I get at least two breakfasts out of the effort of making these.  That means that tomorrow I can do something else in the cool of the morning!  Give this recipe at try–I bet your family with enjoy it too!

Happy gluten-free summer!

Sausage & Cheese Breakfast Squares–Using Homemade GF Baking Mix
  • 1½ cup homemade, gluten-free baking mix
  • 1½ cup milk
  • 5 eggs
  • 1 teaspoon salt
  • 8oz breakfast sausage
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded Monterey Jack
  • 2 cans chopped green chilies, drained--as hot as your family likes (4 ounce can)
  • 1 jar sliced pimento, drained (4 ounce jar)
  1. Brown sausage in medium frying pan until no longer pink. Drain and set aside.
  2. Preheat oven to 350 degrees F and spray a 9X12-inch baking pan with cooking spray. Set aside.
  3. In a large bowl mix baking mix, milk, eggs, and salt. Stir in sausage, cheeses, chilies and pimento. You can also add a couple of dashes of hot sauce, if your family likes food spicy.
  4. Pour batter into the prepared baking dish.
  5. Bake for 45 minutes, or until golden brown. I often turn my baking pan around about half way through as my oven browns more at the back.
  6. Allow to cool for about 15 minutes before slicing. Serve hot or at room temperature. Also freezes well.
Here is the recipe to make homemade, gluten-free baking mix: