Freshly baked sausage squares in the pan
Remove from the oven and let the pan rest for at least 10 minutes so the cheesy filling can set slightly; this makes it much easier to cut into neat squares.
Using a sharp knife, cut into 16 squares (4 rows by 4 rows). Serve warm on a white plate so the golden brown edges and gooey cheddar really stand out.
Close-up of a cut cheesy sausage square
Variations & Tips
For picky eaters, choose mild sausage and a mild or medium cheddar so the flavor is more gentle. If your family likes a little heat, use hot breakfast sausage or a mix of half mild and half hot. You can also switch up the cheese: try Colby Jack for a creamier melt or pepper jack for a spicy twist—just keep it to one type of cheese so you still only use three ingredients.
If you don’t have a 9×13-inch pan, you can use a slightly smaller one, but the squares will be thicker and may need an extra minute or two in the oven; watch for that rich golden brown color on top. For make-ahead prep, you can brown the sausage and stir in the cheese earlier in the day, then keep it covered in the fridge until you’re ready to assemble and bake.
For food safety, always cook the sausage until there is no pink remaining and it reaches an internal temperature of 160°F (71°C); drain off excess grease to avoid splattering and soggy crust. Refrigerate any leftovers within 2 hours and reheat in a 325°F (165°C) oven until warmed through so the crust crisps back up instead of turning rubbery in the microwave.
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