Monterey Sausage Pie (Print Format)
Tender sausage, sautéed vegetables, and two cheeses in a creamy egg base—ideal for breakfast or brunch.
# 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:
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.
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.
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.
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.
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.
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.
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.
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:
01 -
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.