Monterey Sausage Pie Layers

Category: Dinner Ideas That Actually Work

Monterey sausage pie features a savory combination of browned pork sausage, sautéed onion, and bell pepper layered beneath Monterey Jack and sharp cheddar cheeses. These ingredients are enveloped in a creamy egg and half-and-half custard, with flour for structure and just the right touch of baking powder and seasoning. The dish is baked until golden and puffed, then briefly rested for clean slicing. Versatile and hearty, it's fitting for breakfast, lunch, or dinner, and pairs nicely with a green salad. Garnish with chives or green onion for color and freshness, and enjoy warm straight from the oven or reheated the next day.

Clare Recipes
Created By Lily Chen
Updated on Sun, 17 Aug 2025 19:22:37 GMT
A slice of Monterey Sausage Pie. Save
A slice of Monterey Sausage Pie. | lilicooks.com

Monterey Sausage Pie is the answer when you need a meal that feels like a cozy embrace any time of day. Hearty sausage layered with sautéed veggies and two kinds of cheese, all wrapped in a tender, creamy custard, make this pie the kind of dish everyone goes back for seconds. It has saved many of my weekend brunches and given me reliable leftovers for busy weeknights.

My family always comes running for seconds when this is in the oven. Leftovers are rare in my house—the flavors seem to get even better the next day.

Ingredients

  • Bulk pork sausage: Brings classic comfort and hearty flavor Look for good quality sausage with minimal additives for best results
  • Monterey Jack cheese: Melts smoothly and adds creaminess Freshly shredding ensures the best texture
  • Sharp cheddar cheese: Offers tang and depth Use a sharp or extra-sharp aged variety for bold flavor
  • Eggs: Bind the whole pie and create the custard Look for large and fresh eggs
  • Half-and-half: Makes the custard creamy and rich Use real half-and-half instead of lighter alternatives for best texture
  • Onion: Adds sweetness and depth Choose firm and heavy onions with no soft spots
  • Green bell pepper: Optional Adds color and freshness Pick a glossy and firm bell pepper
  • Green onions or chives: Optional finish for visual appeal and a gentle bite Fresh, crisp stalks are best
  • All-purpose flour: Sets the custard and gives body Make sure your flour is fresh smelling and free of lumps
  • Baking powder: Lends slight lift and tenderness Use an unopened or recently purchased container
  • Salt and black pepper: Season every layer Freshly ground pepper gives a brighter taste

Step-by-Step Instructions

Brown the Sausage:
Start by heating a large skillet over medium heat Cook the bulk pork sausage breaking it apart and stirring for seven to eight minutes until fully browned and crumbly Transfer to paper towels to drain excess fat but keep about a spoonful of drippings in the pan
Sauté the Veggies:
Keeping the pan at medium heat add the chopped onion and green bell pepper if using Cook gently for about five minutes until the onion is translucent and veggies are soft Stir regularly so nothing burns Set aside once done
Prepare the Pie Dish:
Preheat your oven to 350 degrees Fahrenheit Grease a nine inch pie dish all over with butter or cooking spray Pay extra attention to the sides to help the slices come out clean
Layer the Pie:
First spread the drained sausage along the bottom of your prepared pie dish Top evenly with sautéed onions and peppers Scatter all the shredded Monterey Jack and cheddar cheese on top for full coverage and even melt
Make the Custard:
Crack the eggs into a large bowl and beat them very well Add the half-and-half and whisk again until fully mixed Sprinkle in the flour baking powder salt and pepper Continue whisking until you have a smooth mixture with no bits of flour left The finished batter should pour easily
Pour and Settle:
Pour the custard over the prepared ingredients aiming for an even coat so it seeps through all the layers Gently rap the dish on the counter a couple times to remove trapped air bubbles Put the pie dish on a baking sheet just in case of overflow
Bake to Perfection:
Slide the whole thing into your hot oven Bake for thirty-five to forty minutes until the top is golden and a knife poked in the center pulls out clean The pie may look puffy at first but settles down as it cools
Rest and Serve:
Let the pie sit for at least five minutes out of the oven so the custard can firm up Garnish with chives or green onions for a fresh hit Slice into wedges and serve warm alongside a salad or as a brunch star
A slice of Monterey Sausage Pie. Save
A slice of Monterey Sausage Pie. | lilicooks.com

When I first tried mixing two cheeses in this pie it made all the difference in creaminess and flavor My favorite part is peeling off a golden cheesy crust from the edge and getting that first bite of sausage and custard together It brings back the best kitchen table memories every time

Storage Tips

Once the pie is completely cooled slice and store leftovers in an airtight container in the fridge It keeps well for up to three days Gently reheat individual slices in the microwave or a low oven for best texture You can also freeze slices tightly wrapped for up to two months Thaw overnight in the fridge before reheating

Ingredient Substitutions

Feel free to swap sausage for cooked bacon or diced ham if you prefer turkey or chicken sausage those work well too For extra flavor add a pinch of dried thyme sage or rosemary into the custard If you are out of half-and-half try equal parts milk and heavy cream as a substitute

Serving Suggestions

This pie is hearty enough for dinner but it shines at brunch Serve it warm with a crispy green salad or a fruit salad For a simple weekday breakfast pack slices to go or tuck them into a lunchbox It pairs especially well with a side of roasted potatoes

A slice of Monterey Sausage Pie. Save
A slice of Monterey Sausage Pie. | lilicooks.com

Cultural Context

Monterey Sausage Pie belongs to a long tradition of American comfort casseroles blending breakfast and brunch favorites in one dish Its roots draw from classic quiche but bring in a homestyle sausage element that keeps it approachable and crowd-pleasing Passing down this recipe reminds me of old-fashioned Sunday brunches and church potlucks

Recipe FAQs

→ Can I substitute the pork sausage with another meat?

Yes, feel free to use crumbled bacon or diced ham instead of sausage. Cook thoroughly and continue as directed for delicious results.

→ How do I know when the pie is fully baked?

The top will turn golden and set. Insert a knife into the center—if it comes out clean, your pie is ready to enjoy.

→ What’s the best way to reheat leftovers?

Warm slices in a 300°F oven until heated through, or briefly microwave individual servings for a quick meal.

→ Can I make this dish ahead of time?

Absolutely! Assemble and bake, then cool and refrigerate. Reheat before serving for best texture and flavor.

→ Are there gluten-free options for this pie?

Substitute a gluten-free all-purpose flour blend for the flour portion to accommodate gluten sensitivities.

→ What can I serve alongside this savory pie?

A simple green salad, roasted potatoes, or fresh fruit make excellent accompaniments for a balanced meal.

Monterey Sausage Pie

Tender sausage, sautéed vegetables, and two cheeses in a creamy egg base—ideal for breakfast or brunch.

Preparation Time
15 min
Cooking Time
45 min
Overall Time
60 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Beginner-Friendly

Cuisine Type: American

Output: 8 Serves

Dietary Options: ~

Ingredients

→ Meat & Dairy

01 1 pound bulk pork sausage
02 1 cup Monterey Jack cheese, freshly shredded
03 1 cup sharp cheddar cheese, freshly shredded
04 4 large eggs
05 2 cups half-and-half

→ Vegetables

06 1/2 cup onion, finely chopped
07 1/2 cup green bell pepper, finely chopped (optional)
08 2 tablespoons green onions or chives, chopped (for garnish, optional)

→ Dry Ingredients

09 1 cup all-purpose flour
10 1/2 teaspoon baking powder
11 1/2 teaspoon salt
12 1/4 teaspoon freshly ground black pepper

Steps

Step 01

Heat a large skillet over medium-high heat. Add the bulk pork sausage and cook until thoroughly browned, breaking it up with a wooden spoon as it cooks (about 7-8 minutes). Drain the cooked sausage on paper towels, reserving about 1 tablespoon of drippings.

Step 02

Return the skillet with the reserved drippings to medium heat. Add the finely chopped onion and green bell pepper. Sauté until softened and onions are translucent, about 5 minutes. Remove from heat and set aside.

Step 03

Preheat oven to 350°F (175°C). Grease a 9-inch pie dish with butter or cooking spray, coating the sides and bottom generously.

Step 04

Spread the cooked and drained sausage evenly across the bottom of the prepared pie dish. Distribute the sautéed onions and peppers over the sausage. Sprinkle the shredded Monterey Jack and sharp cheddar cheese evenly over the vegetables.

Step 05

In a large mixing bowl, whisk the eggs until well beaten. Add the half-and-half and whisk to combine. Add the flour, baking powder, salt, and pepper, whisking until smooth. Ensure the mixture is free of lumps.

Step 06

Carefully pour the custard mixture over the layered ingredients in the pie dish, allowing it to seep through. Gently tap the dish to remove air bubbles. Place the pie dish on a baking sheet and transfer to the oven.

Step 07

Bake for 35-40 minutes or until the top is golden and the center is set. Test doneness by inserting a knife into the center; it should come out clean. Let the pie rest for at least 5 minutes before slicing.

Step 08

Optional: Garnish with chopped green onions or chives before serving for added color and flavor. Serve warm with a green salad or as part of a brunch spread.

Tips

  1. This versatile dish is suitable for any time of the day and reheats well. Feel free to substitute sausage with bacon or ham for variety. For additional flavor, add 1/2 teaspoon of herbs like thyme or rosemary.

Required Tools

  • 9-inch pie dish
  • Large skillet
  • Mixing bowl
  • Whisk
  • Baking sheet
  • Measuring cups and spoons

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy, eggs, and gluten. Ensure all ingredients are verified for allergens.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 320.5
  • Fats: 24 g
  • Carbohydrates: 12 g
  • Proteins: 15 g