Monterey Sausage Pie

Monterey Sausage Pie

A savory, cheesy pie of seasoned sausage and melted Monterey Jack that works for breakfast, dinner, or a crowd-pleasing potluck.

Ingredients

• 1 lb bulk pork sausage

• 3 tsp minced garlic

• 2½ cups shredded Monterey Jack cheese, divided

• 1⅓ cup milk

• 3 eggs

• ¾ cup biscuit or baking mix

• ¾ tsp rubbed sage

• ¼ tsp black pepper

• Grease for the pie plate

Instructions

1. Preheat oven to 400°F and grease a 9-inch deep-dish pie plate.

2. In a large skillet over medium heat, cook the sausage until no pink remains. Add garlic and cook 1 minute. Drain excess fat.

3. Stir 2 cups of the shredded cheese into the hot sausage. Press the mixture evenly into the prepared pie plate.

4. In a bowl, whisk together milk, eggs, biscuit mix, sage, and pepper until smooth.

5. Pour the milk-egg mixture over the sausage and cheese in the pie plate.

6. Bake 20–25 minutes until a knife inserted near the center comes out clean.

7. Sprinkle the remaining ½ cup cheese on top and bake 1–2 minutes more until melted.

8. Let the pie stand 10 minutes before slicing and serving.

Tips & Variations

• Use turkey sausage or spicy Italian sausage to change the flavor.

• Fold in ½ cup diced green pepper or chopped spinach into the sausage layer for extra veggies.

• Substitute cheddar or pepper jack for a sharper, bolder cheese.

• For a crispier top, broil 1–2 minutes while watching closely.

Time Yield and Storage

• Prep time: 10 minutes.

• Cook time: 20–27 minutes.

• Yield: 6–8 servings.

• Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 350°F oven until warmed through.