Monterey Sausage Pie
Introduction
This Monterey Sausage Pie is a hearty, savory dish perfect for breakfast, brunch, or even a light dinner.
It combines seasoned sausage, sautéed vegetables, and a mix of Monterey Jack and sharp Cheddar cheeses,
baked in a creamy egg custard for the ultimate comfort food. Shared by tinsuf, this recipe is simple to prepare,
deeply satisfying, and guaranteed to impress your family or guests.
Recipe Details
- Author
- tinsuf
- Yield
- 6–8 servings
- Advertisement
- Prep time
- Cook time
- Total time
- Cuisine
- American
- Category
- Breakfast, Brunch
Ingredients
- 1 pound bulk sausage
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp Cheddar cheese
- ½ cup finely chopped onion
- ½ cup finely chopped green bell pepper (optional)
- 4 large eggs
- ⅔ cup half-and-half or heavy cream
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- Green onions or chives, for garnish
Instructions
- In a large skillet over medium heat, cook the sausage, crumbling it as it browns. Drain on paper towels.
- In the same skillet, sauté the onion until softened. Add bell pepper if using and cook until tender.
- Grease a pie dish. Spread sausage evenly on the bottom, top with cheeses, then add the sautéed vegetables.
- In a mixing bowl, whisk eggs with half-and-half until smooth. Whisk in flour, baking powder, salt, and pepper until lump-free.
- Preheat oven to 350°F (175°C). Pour egg mixture over the sausage and cheese layers.
- Bake for 35–40 minutes, until golden and set. A toothpick inserted should come out clean.
- Cool 5–10 minutes before slicing. Garnish with chopped green onions or chives before serving.
Troubleshooting & Consistency Tips
- If the top browns too quickly, cover loosely with foil during baking.
- Make sure to drain sausage well to prevent excess grease in the pie.
- Whisk the egg mixture thoroughly to avoid flour clumps.
- Let the pie rest before cutting to ensure clean slices.
Storage & Make-Ahead
This pie can be made ahead and refrigerated for up to 3 days. Reheat slices in a 350°F oven until warmed through.
For freezing, wrap slices tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Why This Recipe Works
The blend of two cheeses creates a perfect balance of creaminess and sharpness, while the egg custard binds everything together.
Sausage adds richness, and sautéed vegetables bring freshness. This layering technique ensures every bite is flavorful and satisfying.
Expert Tips
- Use a deep-dish pie plate for best results.
- Try spicy sausage for extra kick.
- Substitute heavy cream for an even richer texture.
- Add mushrooms or spinach for more vegetables.
