Sausage Quiche Squares

1 Tube (8 oz.) Refrigerated Crescent Rolls
1 lb. Pork Sausage, chopped and browned
¼ Cup Onion, chopped
6 Eggs
¾ Cup Milk
2 Tablespoons Green Bell Pepper, chopped
½ Teaspoon Oregano
½ Teaspoon Black Pepper
1/8 Teaspoon Salt
1 Cup Mozzarella Cheese, Grated


Preheat oven to 375°.  Lightly grease a 13” X 9” pan with cooking spray.

Unroll the crescent rolls placing them in the pan to make a crust. Press the seams and holes together to seal and make one continuous crust. Bake at 375° for 6 minutes or until golden brown.

In a large skillet brown the sausage and chopped onion. Cook the sausage until it is no longer pink, drain and set aside. In a small bowl mix the eggs, milk, raw bell pepper, oregano, black pepper and salt. Mix with a whisk until well combined then pour over the hot crust. Spread the browned sausage over the eggs. Bake for 15 – 20 minutes.

Remove from oven and sprinkle the mozzarella over the quiche then bake for an additional 5 minutes or until the cheese is melted and slightly brown. Serve warm with fresh fruit.


Sometimes the crust floats when the egg mixture is added to the cooked crust. This is not a problem.

For variety substitute the following for the sausage and bell peppers:

Sausage (original or hot) and Green Chilies
Cooked Chicken (marinated in salsa or your choice of herbs) and Green Chilies
Ham and Bell Peppers
Ham and Green Chilies