Having done some catering, I especially appreciate interesting, appetizing finger foods. I'm constantly asked to make these popular squares to serve at parties. They're almost like a zippy, crustless quiche. -Linda Wheeler, Middleburg, Florida
Peppers (Hot)
Ingredients
- 1 pound bulk pork sausage
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup finely chopped onion
- 1 can (4 ounces) chopped green chiles
- 1 tablespoon minced jalapeno pepper, optional
- 10 large eggs
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
Directions
- Preheat oven to 375°. In a large skillet, cook and crumble sausage until no longer pink; drain. Place in a greased 13x9-in. baking dish. Layer with cheeses, onion, green chiles and, if desired, jalapeno. In a bowl, beat eggs and seasonings. Pour over cheese layer.
- Bake, uncovered, until a knife inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes; cut into 1-in. squares.
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