Monterey Sausage Pie
Introduction
Monterey Sausage Pie is a hearty and comforting dish, perfect for breakfast, brunch, or a casual dinner. Packed with savory sausage, melty cheese, and a flaky crust, it’s a crowd-pleaser that combines rich flavors and satisfying textures. Quick to prepare and perfect for feeding a family, this pie is a modern twist on a classic savory pie.
Ingredients
For the crust:
- 1 refrigerated pie crust (or homemade, 9-inch)
For the filling:
- 1 lb (450 g) ground sausage (mild or spicy)
- 1 small onion, finely chopped
- 1 bell pepper, diced (optional)
- 3 large eggs
- 1 cup milk
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust into a 9-inch pie pan. Trim excess edges and crimp if desired. Pre-bake for 5–7 minutes.
- In a skillet over medium heat, cook the sausage until browned. Drain excess fat. Add onions and bell pepper, sauté until softened, about 3–4 minutes. Remove from heat.
- In a mixing bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until smooth.
- Spread the cooked sausage mixture evenly over the pre-baked crust. Sprinkle both cheeses on top. Pour the egg mixture over the filling.
- Bake in the preheated oven for 30–35 minutes, or until the center is set and the top is golden brown.
- Let the pie cool for 5–10 minutes before slicing. Garnish with chopped parsley if desired.
Description
This savory pie combines the rich, meaty flavor of sausage with the creamy, melty texture of Monterey Jack and cheddar cheeses. The lightly spiced custard binds all the ingredients together, creating a satisfying dish that’s both hearty and flavorful. The flaky crust adds the perfect balance, making each bite delightful.
Tips
- Try adding pepper jack for a spicier kick.
- Mushrooms, spinach, or zucchini can be added for extra nutrition.
- Assemble the pie the night before and refrigerate; bake the next morning for a convenient meal.
- If short on time, a biscuit or crescent roll crust can be used instead.
Corrections / Adjustments
- Ensure the sausage is fully cooked and drained to avoid a greasy pie.
- Avoid overbaking, as the egg mixture can become rubbery. Test with a toothpick in the center; it should come out clean.
- If your crust browns too quickly, cover the edges with foil during baking.
Enjoy
Serve your Monterey Sausage Pie hot or warm, paired with a fresh green salad or roasted vegetables. Perfect for sharing with family or taking to brunch gatherings—this pie is sure to disappear fast!
