Introduction
Monterey Sausage Pie is a savory, satisfying dish that combines spiced sausage, eggs, cheese, and a flaky crust into a hearty bake. Perfect for breakfast, brunch, or even a light dinner, this dish is flavorful, filling, and easy to prepare. The rich blend of sausage and Monterey Jack cheese gives it a creamy, slightly tangy taste, while the pie base ties it all together in one delicious slice.
Ingredients
1 lb (450 g) pork sausage (mild or spicy, depending on preference)
1 medium onion, chopped
1 medium bell pepper, chopped (optional)
2 cups shredded Monterey Jack cheese (or a mix of Monterey Jack and cheddar)
3 large eggs
1 cup milk
½ cup biscuit baking mix (such as Bisquick)
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
Fresh parsley or green onions, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
In a skillet, cook sausage over medium heat until browned and crumbly. Add onion (and bell pepper, if using) and sauté until softened. Drain any excess fat.
Spread the sausage mixture evenly into the prepared pie dish. Sprinkle shredded Monterey Jack cheese over the sausage.
In a medium bowl, whisk together eggs, milk, biscuit mix, garlic powder, paprika, salt, and pepper until smooth.
Pour the egg mixture evenly over the sausage and cheese.
Bake uncovered for 30–35 minutes, or until golden on top and a knife inserted in the center comes out clean.
Let rest 5 minutes before slicing. Garnish with parsley or green onions.
Description
Monterey Sausage Pie is creamy, cheesy, and savory, with a golden top and fluffy egg base that holds everything together. The sausage provides a hearty, spiced bite, while the cheese melts into gooey layers of flavor. It’s simple yet indulgent—an all-in-one dish that works for any mealtime.
Tips
Use spicy sausage if you prefer a kick of heat.
For lighter texture, use half-and-half instead of milk.
Make ahead: Prepare the mixture, refrigerate overnight, and bake fresh in the morning.
Let it rest after baking—this keeps slices neat when cutting.
Serve with salsa or sour cream on the side for extra flavor.
Variations
Southwestern Style: Add diced green chiles, jalapeños, or salsa to the mixture.
Vegetable Boost: Include spinach, mushrooms, or zucchini for extra nutrition.
Cheese Twist: Replace Monterey Jack with pepper jack for spice or Gruyère for richness.
Crust Option: For a firmer pie, line the dish with a refrigerated pie crust before adding the sausage mixture.
Mini Pies: Bake in muffin tins for individual servings.
Correction
A common mistake is not draining the sausage, which can make the pie greasy—always drain well.
Avoid overbaking, as the pie can turn rubbery. Check for doneness at 30 minutes.
Don’t overload with cheese; too much can make it soggy in the center.
Enjoy
Slice into this warm, cheesy Monterey Sausage Pie and enjoy it as a comforting breakfast, brunch centerpiece, or even a cozy dinner. Each slice is packed with savory sausage and melty cheese—perfect served with a light salad, fruit, or crusty bread.