These 3-ingredient sausage cheddar breakfast squares are loaded with savory breakfast sausage, sharp cheddar cheese, and a tender biscuit-style filling. Baked until golden brown, they’re an easy breakfast that comes together with just three simple ingredients.
The combination of juicy sausage and melted cheese creates rich, delicious flavor in every bite. The biscuit baking mix holds everything together, giving the squares a soft center and lightly crisp edges.
This is the kind of breakfast recipe that’s perfect for busy mornings, weekend brunch, or making ahead for the week. There’s no need to prepare a separate biscuit dough or cook the sausage before assembling. Just mix, press into a baking dish, and let the oven do the rest.
WHY YOU’LL LOVE THESE SAUSAGE CHEDDAR BREAKFAST SQUARES
These cheesy sausage squares have everything you want in a hearty breakfast without requiring a long list of ingredients.
ONLY THREE INGREDIENTS: Breakfast sausage, cheddar cheese, and biscuit baking mix are all you need. No eggs, milk, or additional seasonings are necessary.
EASY TO PREPARE: Everything mixes together in one bowl before going into the oven. There’s no rolling dough or shaping individual sausage balls.
GREAT FOR BUSY MORNINGS: Bake a batch ahead of time and store the leftovers in the refrigerator for a quick breakfast during the week.
PERFECT FOR SHARING: Cut the finished bake into small squares for breakfast gatherings, brunch buffets, or an easy appetizer.
The best part is the texture. The tops turn golden with little pockets of melted cheddar, while the inside stays tender with plenty of sausage throughout.
You’ll get a little bit of everything in each square.
3-INGREDIENT SAUSAGE CHEDDAR BREAKFAST SQUARES INGREDIENTS
You only need three ingredients to make this easy breakfast recipe.
You’ll need:
- 1 pound of bulk breakfast sausage (uncooked): Regular pork breakfast sausage gives these squares their savory flavor and provides the moisture needed to bring the mixture together.
- 2 cups of shredded sharp cheddar cheese: Sharp cheddar adds plenty of cheesy flavor and melts throughout the sausage mixture. Freshly shredded cheese works especially well.
- 2 cups of all-purpose biscuit baking mix (such as Bisquick): This creates the tender, biscuit-like texture and helps the sausage and cheese hold together.
That’s it! Three everyday ingredients make a filling breakfast that can be sliced into individual portions.
WHAT KIND OF SAUSAGE WORKS BEST?
Regular bulk pork breakfast sausage is an excellent choice for this recipe.
It contains enough fat to help moisten the baking mix as everything cooks. The seasonings already in the sausage provide flavor, so there’s no need to add salt or pepper.
You can use mild or hot breakfast sausage depending on your preference.
Choose loose sausage rather than fully cooked sausage links or patties. If your sausage comes in casings, remove them before mixing.
PRO TIP:
Don’t brown the sausage before adding it to the mixture. This recipe uses raw breakfast sausage so the moisture and fat released during baking can help create the biscuit-style texture.
CAN I USE PRE-SHREDDED CHEDDAR?
Yes, packaged shredded cheddar cheese will work.
However, freshly grated cheddar usually melts more smoothly because it doesn’t contain the same anti-caking ingredients often found in packaged shredded cheese.
For the best flavor, use sharp or extra-sharp cheddar. The stronger cheese flavor balances the seasoned pork sausage without getting lost in the biscuit mixture.
HOW TO MAKE 3-INGREDIENT SAUSAGE CHEDDAR BREAKFAST SQUARES
These breakfast squares take about 15 minutes to prepare before baking.
The most important step is mixing the ingredients thoroughly so the biscuit mix is evenly distributed and the sausage cooks consistently.
STEP ONE: PREHEAT THE OVEN
Preheat your oven to 375°F.
Line a 9×9-inch square baking dish with parchment paper, leaving some hanging over two sides. Lightly grease any exposed areas of the pan.
The parchment paper makes removing the finished squares much easier.
You can also grease the entire pan if you don’t have parchment paper.
STEP TWO: PREPARE THE BREAKFAST SAUSAGE
Place the uncooked breakfast sausage in a large mixing bowl.
Break it into smaller pieces using clean hands or a sturdy spoon.
This helps distribute the sausage evenly throughout the biscuit mixture instead of leaving large clumps in the finished squares.
If your sausage has been refrigerated, allow it to sit at room temperature for about five minutes while you prepare the other ingredients. Don’t leave raw sausage unrefrigerated for extended periods.
STEP THREE: ADD THE CHEDDAR CHEESE
Add the two cups of shredded sharp cheddar cheese to the bowl.
Mix it into the sausage until the cheese is distributed throughout.
Try to separate any large clumps of shredded cheese.
You want the cheddar spread evenly so every square has plenty of cheesy flavor.
STEP FOUR: MIX IN THE BISCUIT BAKING MIX
Gradually add the biscuit baking mix to the sausage and cheese.
Use your hands or a sturdy spoon to combine everything.
The mixture will look crumbly at first. Keep working it together until the dry baking mix is incorporated.
The raw sausage provides the moisture needed to bind the ingredients, although the mixture will be much thicker than traditional biscuit dough.
PRO TIP:
Don’t stop mixing when the ingredients first look dry. Continue gently squeezing and folding the mixture until it holds together when pressed.
Avoid adding milk or water unless you’re intentionally changing the recipe.
STEP FIVE: PRESS INTO THE BAKING DISH
Transfer the sausage mixture to your prepared baking pan.
Using your hands or the back of a large spoon, press it into an even layer.
Pay special attention to the corners so the thickness stays consistent.
You want the mixture firmly packed but not compressed so tightly that the finished squares become dense.
Smooth the surface as much as possible.
Small pieces of cheddar and sausage will still be visible on top. These create delicious browned spots as the squares bake.
STEP SIX: BAKE UNTIL GOLDEN BROWN
Place the baking dish on the middle rack of your preheated oven.
Bake for 35 to 40 minutes, checking toward the end of the baking time.
The top should develop a golden-brown color, with melted cheese bubbling around some of the edges.
Because this recipe contains raw pork sausage, check the center with a meat thermometer.
The internal temperature must reach at least 160°F.
If the top browns before the center is fully cooked, loosely cover the pan with aluminum foil and continue baking.
STEP SEVEN: ALLOW THE SQUARES TO REST
Remove the pan from the oven and place it on a cooling rack.
Let the breakfast bake rest for about ten minutes before cutting.
This gives the melted cheese time to settle and helps the squares hold their shape.
Cutting immediately can cause the soft interior to crumble.
STEP EIGHT: CUT AND SERVE
Use the parchment paper to carefully lift the bake from the pan.
Transfer it to a cutting board and slice into 16 squares.
Serve warm while the cheddar is still soft and melted.
The outside should have lightly crisp, golden edges, while the inside is tender with savory sausage and cheese throughout.
TIPS FOR THE BEST SAUSAGE CHEDDAR BREAKFAST SQUARES
A few simple techniques can make a big difference in the texture of these cheesy breakfast bites.
USE REGULAR BREAKFAST SAUSAGE: Very lean sausage may not release enough moisture to properly bind the baking mix. Regular pork breakfast sausage generally produces a more tender result.
SHRED THE CHEESE YOURSELF: Block cheddar melts nicely and adds creamy pockets of cheese throughout the squares.
MEASURE THE BAKING MIX CORRECTLY: Spoon the baking mix into the measuring cup and level it off. Packing it down can add too much dry mix and make the finished squares crumbly.
PRESS THE MIXTURE EVENLY: An even layer helps the center cook through without drying out the edges.
CHECK THE INTERNAL TEMPERATURE: Golden-brown cheese doesn’t always mean the sausage is cooked. A thermometer is the most reliable way to check doneness.
LET THEM COOL BEFORE SLICING: Ten minutes of resting helps keep the squares intact and gives you cleaner portions.
WHY ARE MY BREAKFAST SQUARES DRY?
Dry squares usually happen when there’s too much biscuit baking mix or the sausage is especially lean.
Overbaking can also make the edges dry and crumbly.
Make sure you’re using the correct measurements, and begin checking the baking dish near the end of the recommended cooking time.
The center should be completely cooked but still tender.
HOW DO I GET A GOLDEN-BROWN TOP?
Bake the squares uncovered so the cheese on top can brown naturally.
Using sharp cheddar helps create those golden spots across the surface.
If the top needs a little more color once the sausage is fully cooked, you can place it under the broiler briefly.
Watch carefully. Cheese can go from golden to burned very quickly.
SAUSAGE CHEDDAR BREAKFAST SQUARES SUBSTITUTIONS AND ADDITIONS
The original recipe uses only three ingredients, but there are several ways to change the flavor.
SAUSAGE: Mild pork sausage gives these breakfast squares a classic savory taste. Hot sausage adds extra spice without requiring additional ingredients.
Turkey breakfast sausage is another option, although the lower fat content may produce a drier texture. When using poultry sausage, cook the center to 165°F.
CHEESE: Mild cheddar, Colby Jack, or Monterey Jack can replace sharp cheddar. Pepper Jack is a good choice if you prefer a little heat.
BISCUIT MIX: You can use a different all-purpose biscuit baking mix in place of Bisquick. Avoid plain flour, which doesn’t contain the leavening and other ingredients needed for this recipe.
GREEN ONIONS: Add two tablespoons of finely chopped green onions for a mild onion flavor.
JALAPEÑOS: Mix in two tablespoons of finely diced jalapeños for spicy breakfast squares.
GARLIC POWDER: Add ½ teaspoon of garlic powder if you’d like a stronger savory flavor.
Any additional ingredients turn this into a variation of the original three-ingredient recipe.
WHAT TO SERVE WITH SAUSAGE CHEDDAR BREAKFAST SQUARES
These sausage and cheese squares are hearty enough to enjoy on their own, but they also pair well with your favorite breakfast sides.
For a complete breakfast, serve them with scrambled eggs and fresh fruit.
The light sweetness of strawberries, blueberries, or orange slices is a nice contrast to the rich sausage and cheddar.
If you’re preparing a weekend brunch, pair the squares with crispy hash browns or breakfast potatoes.
You can also add a bowl of fresh fruit salad and a pitcher of orange juice for an easy breakfast spread.
BREAKFAST DIPPING SAUCES
Although the squares are delicious without anything extra, dipping sauces are a simple way to change how you serve them.
Maple syrup creates a sweet and savory combination that works especially well with breakfast sausage.
Country gravy is another option if you enjoy biscuits and gravy.
For a little heat, serve them with hot sauce or your favorite salsa.
Small squares are especially convenient for a breakfast buffet. Arrange them on a platter and serve the dipping sauces separately so everyone can choose their favorite.
HOW TO STORE SAUSAGE CHEDDAR BREAKFAST SQUARES
One of the best things about this recipe is how easy it is to prepare ahead of time.
The squares reheat well, making them convenient for busy weekday breakfasts.
MAKE AHEAD
You can combine the three ingredients and press the mixture into the prepared baking dish up to 24 hours before baking.
Cover tightly and refrigerate immediately.
When you’re ready to cook, remove the covering and bake as directed.
Since the mixture will be cold, it may need a few extra minutes in the oven. Always check the center for doneness.
IN THE FRIDGE
Allow the cooked squares to cool briefly before transferring them to an airtight container.
Refrigerate within two hours of baking.
Store in the refrigerator for up to three to four days.
Place parchment paper between stacked layers to keep the squares from sticking together.
IN THE FREEZER
These breakfast squares are also freezer-friendly.
Once baked and cooled, arrange the individual portions on a parchment-lined baking sheet.
Freeze until firm, then transfer them to an airtight freezer-safe container or freezer bag.
For the best texture, use within two months.
Freezing the squares individually makes it easy to remove only the portions you need.
REHEATING
OVEN: Place the refrigerated squares on a baking sheet and warm at 350°F for approximately 10 to 15 minutes.
MICROWAVE: Heat one refrigerated square in 20-second intervals until warmed through. The exact time depends on its size and your microwave.
AIR FRYER: Reheat at 325°F for approximately four to six minutes, checking frequently.
Reheat leftovers until the center reaches 165°F.
The oven or air fryer will give you a slightly crisper outside, while the microwave is a convenient option when you’re short on time.
FREQUENTLY ASKED QUESTIONS
Can I make these breakfast squares without eggs?
Yes. This recipe doesn’t require eggs.
The sausage provides moisture and fat, while the biscuit baking mix holds the ingredients together as they bake.
The melted cheddar also contributes to the texture.
Do I need to cook the sausage before baking?
No. Use uncooked bulk breakfast sausage.
The sausage cooks in the oven along with the cheese and baking mix.
Be sure the center reaches 160°F before serving. Cooking the sausage beforehand would change the moisture content and could leave the biscuit mixture too dry.
Can I make these in a 9×13-inch baking dish?
Yes, but the mixture will spread into a thinner layer.
Begin checking for doneness after approximately 20 to 25 minutes, as the squares may cook more quickly.
For thicker, tender breakfast squares like those pictured, a 9×9-inch baking dish is the better choice.
Can I use homemade biscuit mix?
Yes, provided your homemade mix contains the ingredients normally found in an all-purpose biscuit baking mix, including flour, leavening, salt, and fat.
Plain all-purpose flour alone won’t give the same result.
Why are my sausage squares falling apart?
The mixture may not have been combined thoroughly, or the baking dish may have been sliced before the cheese had time to settle.
Mix until the ingredients hold together when pressed.
Let the squares rest for ten minutes after baking, then cut them with a sharp knife.
Can I serve these at room temperature?
These squares taste best warm, but they can be served at room temperature for a short period.
For a breakfast gathering, don’t leave them sitting out for more than two hours.
Keep them warm at 140°F or above if you’re serving them over a longer period.
Are these good for meal prep?
Absolutely. You can bake the entire batch, divide it into individual portions, and refrigerate or freeze the squares.
Reheat only what you need for a quick breakfast without preparing a fresh batch every morning.
3-INGREDIENT SAUSAGE CHEDDAR BREAKFAST SQUARES RECIPE
Equipment
- 9×9-inch baking dish
- Large mixing bowl
- measuring cups
- Parchment paper
- meat thermometer
Ingredients
- 1 pound uncooked bulk pork breakfast sausage
- 2 cups shredded sharp cheddar cheese
- 2 cups all-purpose biscuit baking mix such as Bisquick
Instructions
- Preheat the oven to 375°F. Line a 9×9-inch baking dish with parchment paper and lightly grease any exposed areas.
- Place the uncooked breakfast sausage into a large mixing bowl. Break it into smaller pieces.
- Add the shredded cheddar cheese and mix until evenly distributed.
- Gradually add the biscuit baking mix. Continue mixing until all the dry ingredients are incorporated and the mixture holds together when pressed.
- Transfer the mixture to the prepared baking dish and press it into an even layer.
- Bake for 35 to 40 minutes, or until the top is golden brown and the internal temperature in the center reaches at least 160°F.
- Remove from the oven and allow the bake to rest for ten minutes.
- Lift from the pan, slice into 16 squares, and serve warm.
Notes
- Use regular breakfast sausage for the best moisture and texture.
- Do not precook the sausage for this version of the recipe.
- Freshly shredded sharp cheddar provides excellent flavor and melting.
- Avoid packing the biscuit baking mix when measuring.
- If the top browns too quickly, cover loosely with foil until the center is cooked.
- Store leftovers in the refrigerator for up to four days or freeze for up to two months for best quality.
- Reheat cooked leftovers to 165°F before serving.
