These Egg and Sausage Breakfast Squares are prefect for weekend brunch-or a convenient weekday breakfast. They are the perfect last minute breakfast option.

Makes 8 servings

For these Egg and Sausage Breakfast Squares, you can use reduced fat crescent rolls or my homemade biscuit dough. My homemade biscuit dough is similar to the Two Ingredient Dough ( which is equal portions of non fat Greek yogurt and self rising flour), however, I like to add a large egg and reduce the non fat Greek yogurt amount which makes the dough less sticky and easier to work with. If you do use reduced fat crescent rolls, you’ll use 8oz. tube-and the point value is 4 points per serving.

Preheat oven to 375 degrees.

In a large mixing bowl, combine eggs, unsweetened almond milk, oregano, sausage crumbles, garlic powder, crushed red pepper flakes, cooked onions, salt and pepper.

Stir until well combined.

In a large bowl, add non fat Greek yogurt, egg, and self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.

Flour your hands and work surface and begin kneading. 

Knead until you can easily form a small ball. 

Place at the bottom of the 9x 13 baking dish.

Using your hands or small spatula spread the dough evenly into the bottom of the prepared baking dish. 

Cook for 8-10 minutes or until lightly brown.

Meanwhile, spray a skillet with non stick cooking spray. Cook onion over medium heat until onions are soft and translucent.

Remove from heat.

Pour egg mixture over the top of the crust. 

Bake for 15-18 minutes or until eggs are completely cooked.

Using a knife, cut into 8 even slices. 

Makes 8 servings

 

Ingredients:

• 1 cup self rising flour
• 1 large egg
• 1/2 cup non fat Greek Yogurt 
• 2 cups Jimmy Deans turkey sausage crumbles
• 6 eggs, lightly beaten
• 3/4 cup unsweetened almond milk
• 1/3 cup onion, chopped
• 1-2 tsp crushed red pepper flakes, to your heat/spice preference
• 1/4 tsp garlic powder 
• 1/4 tsp salt 
• 1/2 tsp oregano  

Directions:

1. Preheat oven to 375 degrees.
2. Spray a 9 x 13 baking dish with non stick cooking spray.
3. In a large bowl, add non fat Greek yogurt, egg, and self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
4. Flour your hands and work surface and begin kneading. Knead until you can easily form a small ball. Place at the bottom of the 9x 13 baking dish. Using your hands or small spatula spread the dough evenly into the bottom of the prepared baking dish. Pressing down around all the sides and corners. 
5. Cook for 8-10 minutes or until lightly brown.
6. Meanwhile, spray a skillet with non stick cooking spray. Cook onion over medium heat until onions are soft and translucent.
7. Remove from heat. 
8. In a large mixing bowl, combine eggs, unsweetened almond milk, oregano, sausage crumbles, garlic powder, pepper flakes, cooked onions, salt and pepper. Stir until well combined.
9. Pour egg mixture over the top of the crust. 
10. Bake for 15-18 minutes or until eggs are completely cooked.
11. Using a knife, cut into 8 even slices. 

Notes:

1. These can be stored in an air tight container in the fridge for 7 days or in the freezer for a month. To thaw, refrigerate overnight and reheat in the microwave or air fryer.
2. The overall point value doesn’t change if you use unsweetened almond or skim milk. 

Makes 8 servings

4 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.