Monterey Sausage Pie is the ultimate comfort food that brings together savory sausage, melty cheese, and a golden crust in one delicious dish. This hearty pie has become a staple in my household for those evenings when we crave something substantial yet easy to prepare.
Inspired by classic Midwest casseroles but with a California twist thanks to the Monterey Jack cheese, this sausage pie delivers incredible flavor in every bite. The combination of spiced sausage, fluffy eggs, and creamy cheese creates a satisfying meal that works for breakfast, brunch, or dinner.
Why You’ll Love This
- Ready in just 45 minutes from start to finish – perfect for busy weeknights
- Uses simple ingredients you likely already have in your refrigerator
- Versatile recipe that can be customized with your favorite vegetables or herbs
- Makes excellent leftovers that taste even better the next day
- Kid-friendly while still sophisticated enough for adults to enjoy
Ingredients
- 1 pound bulk pork sausage
- 1 cup Monterey Jack cheese, freshly shredded
- 1 cup sharp cheddar cheese, freshly shredded
- 4 large eggs
- 2 cups half-and-half
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, finely chopped (optional)
- 2 tablespoons green onions or chives, chopped (for garnish, optional)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 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 to remove excess grease, but reserve about 1 tablespoon of the drippings in the skillet for cooking the vegetables.
- Return the skillet with the reserved drippings to medium heat. Add the finely chopped onion and green bell pepper (if using). Sauté until the vegetables have softened and the onions are becoming translucent, about 5 minutes. Remove from heat and set aside.
- Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish with butter or cooking spray to prevent sticking, making sure to coat the sides as well as the bottom.
- Spread the cooked and drained sausage evenly across the bottom of the prepared pie dish. Next, distribute the sautéed onions and peppers over the sausage. Sprinkle the shredded Monterey Jack and sharp cheddar cheeses evenly over the vegetables to create a nice, even layer.
- In a large mixing bowl, whisk the eggs until well beaten. Add the half-and-half and continue whisking to combine. Add the flour, baking powder, salt, and pepper to the egg mixture and whisk until smooth. Make sure there are no lumps of flour remaining – the mixture should have the consistency of a thin pancake batter.
- Carefully pour the custard mixture over the layered ingredients in the pie dish, allowing it to seep down through the layers. Gently tap the dish on the counter a few times to remove any air bubbles. Place the pie dish on a baking sheet (to catch any potential overflow) and carefully transfer to the preheated oven.
- Bake for 35-40 minutes, or until the top is golden brown and the center is set. You can test for doneness by inserting a knife into the center – it should come out clean with no wet custard clinging to it. The pie will be slightly puffed when you first remove it from the oven but will settle as it cools.
- Allow the pie to rest for at least 5 minutes before slicing. This resting time helps the custard set up properly for cleaner slices. If desired, garnish with chopped fresh chives or green onions just before serving for a pop of color and fresh flavor. Serve warm, either as a main dish with a simple green salad or as part of a brunch spread.
Tips & Variations
- Substitute the Italian sausage with breakfast sausage, chorizo, or even ground turkey for a lighter option
- Add mushrooms, spinach, or zucchini for extra vegetables
- Try different cheese combinations like cheddar, Swiss, or pepper jack for varied flavor profiles
- Make it crustless for a low-carb, gluten-free option – just grease the pie dish well
- Prepare the filling a day ahead and assemble just before baking to save time
- For a spicier version, add a diced jalapeño or a dash of hot sauce to the egg mixture
Serving Suggestions
Serve this Monterey Sausage Pie with a simple green salad dressed with a light vinaigrette to balance the richness of the dish. The fresh, crisp greens provide the perfect contrast to the warm, savory pie.
For brunch, pair with fresh fruit and mimosas. If serving for dinner, roasted vegetables or garlic bread make excellent accompaniments. A dollop of sour cream or a sprinkle of hot sauce on top adds a nice finishing touch for those who enjoy extra flavor.
Notes
- The pie is done when a knife inserted in the center comes out clean and the top is golden brown
- Store leftovers covered in the refrigerator for up to 3 days
- Reheat individual slices in the microwave for 1-2 minutes or in a 350°F oven for 10 minutes
- This pie freezes well for up to 2 months – thaw overnight in the refrigerator before reheating
FAQs
Can I make this pie without a crust?
Yes! Simply grease your pie dish well and pour the filling directly in. The cooking time may be slightly shorter, so start checking for doneness around 30 minutes.
Can I use pre-cooked sausage?
Absolutely. If using pre-cooked sausage, chop it into small pieces and sauté briefly with the vegetables to blend the flavors.
How do I prevent a soggy bottom crust?
You can blind-bake the crust for 10 minutes before adding the filling, or try brushing the unbaked crust with a beaten egg white before adding the filling.
Can I prepare this the night before?
Yes! Assemble everything up to the point of baking, cover with plastic wrap, and refrigerate overnight. Add an extra 5-10 minutes to the baking time when cooking from cold.
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