Sausage Breakfast Bars

While I love cream cheese just as much as the next person it’s not something that I always have in my fridge (probably because I would consume insane amounts of it if it was available) What I do always have on hand is goat cheese. If you go to your grocery store and buy the specialty flavored goat cheese they will charge you insane amounts however if you shop around for plain bulk cheese you can usually find more reasonable options. I get mine at Costco, the Kirkland cheese tastes great for a reasonable price per ounce. I like the mild tang as well as the lower fat content and the additional protein.

Dairy Product (serving sizes)
Calories Fat (g) Carbs (g) Protein (g)
    Goat Cheese (1.5 oz.) 114 9 0.4 7.9
    Cream Cheese (1.5 oz.) 148.4 14.8 1.1 3.2

While I was fairly confident I could successfully substitute goat for cream there was still the chance that bad things could happen. I think that these did not turn out quite as fluffy however they where flavorful and just as good as my original recipe.

Below you see from far right to bottom the steps of this creation, the Mix and Chop works great to break up the hash-browns and then I used the back of a scraper to press them in the pan. I could have made this an even healthier recipe by not using the breakfast sausage but you know, sometimes you just need some pork sausage in your diet. 🙂


Sausage and Cheese Breakfast Squares

Modified from Ham and Cheese Brunch Squares


1 teaspoon vegetable oil
2 cups (8 ounces) grated Cheddar
1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)
6 ounces goat cheese
12 eggs
½ teaspoon coarsely ground black pepper
8 ounces ground breakfast sausage
4-5 green onions with tops, divided (1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)

Preheat oven to 450°F. Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush. Grate cheese using
Ultimate Mandoline. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese
evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.
Meanwhile, in Classic Batter Bowl, break up goat cheese with a knife or fork. Add eggs and
black pepper; whisk until smooth. . Slice green onions, reserving ¼ cup of the tops for garnish.

Place sausage and remaining green onions into (8-in.) Sauté Pan; cook and stir
over medium heat until sausage is browned. Stir sausage mixture into egg mixture using Small Mix ‘N Scraper®
Remove bar pan from oven to Stackable Cooling Rack. Pour egg mixture over crust. Return bar pan to oven; bake
6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds
and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with
additional black pepper, if desired. Cut into squares and serve using Mini-Serving Spatula.