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My hearty Monterey Sausage Pie has turned into our family's weekend brunch staple. You'll fall for the mix of tasty sausage, gooey cheese, and soft egg base that makes a filling meal for any time. This crowd-pleaser brings homestyle comfort that'll win over everyone at your table.
I came up with this sausage pie when friends showed up at my door one weekend morning. Using just what I had in my fridge and pantry, I put together something that got rave reviews with hardly any work. Now it's the most asked-for dish at our family get-togethers.
Ingredients
- Bulk pork sausage: a pound gives you that rich base and plenty of protein goodness
- Monterey Jack cheese: a cup fresh-grated makes everything creamy and smooth
- Sharp cheddar cheese: a cup fresh-grated adds just enough zing to cut through the richness
- Large eggs: four eggs hold everything together with their custardy magic
- Half and half: two cups make the filling smooth without going overboard
- Onion: half cup diced fine brings that sweet background flavor
- Green bell pepper: half cup diced fine adds a pop of color and crunch
- All-purpose flour: one cup thickens everything so you can cut neat slices
- Baking powder: half teaspoon makes the filling airy and less dense
- Salt and pepper: just enough to make all the flavors pop
- Green onions or chives for garnish: they give a fresh finish to each piece
Step-by-Step Instructions
- Brown the Sausage:
- Get a big skillet hot over medium-high heat and toss in your pork sausage. Break it up as it cooks until it's all browned, around 7-8 minutes. You don't want any pink spots left. Drain it on paper towels but keep about a spoonful of the fat in the pan for cooking veggies.
- Sauté the Vegetables:
- Put the pan back on medium heat with that bit of sausage fat. Throw in your diced onion and green pepper. Cook them until they're soft and the onion looks clear, about 5 minutes. Don't let them brown. Set them aside to cool off a bit.
- Prepare the Baking Dish:
- Get your oven warming to 350°F. Grease a 9-inch pie dish all over, bottom and sides. This stops everything from sticking and makes serving way easier. Make sure your dish is deep enough for all the good stuff.
- Layer the Base Ingredients:
- Spread your cooked sausage across the bottom of the dish. This makes your base layer. Sprinkle the cooked veggies on top of the sausage. Then scatter both cheeses over everything, which helps keep the egg mix from making the bottom soggy.
- Make the Custard Mixture:
- Grab a big bowl and beat those eggs until they're foamy. Pour in the half and half and mix well. Add your flour, baking powder, salt, and pepper and whisk like crazy until it's smooth as can be. It should look like thin pancake batter with no flour lumps anywhere.
- Assemble and Bake:
- Slowly pour your egg mixture over everything in the pie dish. It'll sink down through the layers. Tap the dish on the counter a few times to get rid of air bubbles. Put the pie dish on a baking sheet and bake for 35-40 minutes, until it's golden on top and doesn't jiggle in the middle.
- Rest and Serve:
- Let it sit for at least 5 minutes before cutting. This waiting time is key for getting clean slices. If you want, sprinkle some fresh chives or green onions on top before serving. It should be warm but not super hot when you dig in.
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What really makes this dish special is grating your own cheese instead of using the pre-shredded stuff. I learned early on that fresh-grated cheese melts way better and gives you that awesome stretchy pull when you take a slice. My husband teases that this sausage pie is the real reason he asked me to marry him!
Make-Ahead Magic
You can put this whole pie together the night before you need it. Just wrap it tight with plastic and stick it in the fridge overnight. In the morning, take it out while your oven heats up, then bake it like normal but add about 5 more minutes since everything's cold to start. This trick is a lifesaver during holidays when you'd rather hang out with your family than spend all morning cooking.
Customization Options
Think of this basic recipe as your starting point for tons of tasty changes. Try it with Italian sausage for that herby kick, or go with breakfast sausage if you like things slightly sweet. Don't eat meat? No problem. Swap in a veggie sausage or add extra veggies like mushrooms, spinach, or sweet red peppers. If you like things spicy, throw in some red pepper flakes or use pepper jack instead of regular Monterey Jack. The egg base stays the same no matter what you mix in.
Serving Suggestions
For breakfast or brunch, this pie goes great with some fresh fruit, a yogurt parfait, or a small green salad with light dressing. When you serve it for dinner, add some roasted veggies or a crisp garden salad on the side. It also tastes amazing with a bowl of tomato soup for lunch. Try a spoonful of sour cream or salsa on top for extra zip. If you're having people over, cut it into little squares as finger food that tastes good even at room temp.
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Frequently Asked Questions
- → Can I make this pie ahead of time?
Absolutely! Prep the sausage, vegetables, and even the cheeses the night before, keeping them in separate containers in the fridge. In the morning, layer everything and whip up the egg custard fresh before baking it. If you'd rather make it entirely ahead, bake the pie, chill it after cooling, and reheat slices in a 325°F oven when ready to eat.
- → What pairs well with this dish?
For morning meals, fresh fruit, yogurt, or a simple salad are great. At dinner, roasted veggies, a bigger salad, or crusty bread complement it well. Tomato soup makes a cozy side dish too!
- → Can I freeze leftover slices?
Yes, this dish freezes like a dream. Let the pie cool, wrap individual portions in plastic wrap first and then foil. Freeze up to 2 months! To reheat, thaw in the fridge overnight and warm in the oven at 325°F or use the microwave.
- → Can I use something instead of pork sausage?
Totally! Bacon bits, diced ham, or chicken sausage are great swaps. Going meatless? Try plant-based sausage or extra sautéed mushrooms and peppers.
- → What kind of dish should I bake it in?
A 9-inch pie plate with slightly sloped sides is ideal. You can use a round cake pan or even an 8x8 square dish. Just make sure it’s around 1.5 inches deep to fit everything in comfortably.
- → How do I know it’s ready to come out of the oven?
When the top has turned golden and the middle is set, it’s done! Slide a knife into the center. It should come out clean, meaning the custard's fully cooked. It'll rise during baking and settle once it’s out. Let it sit for about 5–10 minutes before slicing for neat portions.