Delicious Monterey Sausage Pie

My weekend family brunch tradition has become this tasty Monterey Sausage Pie. You'll fall in love with how the rich sausage, gooey cheese, and soft egg filling come together in a dish that works for breakfast, lunch, or dinner. This crowd-pleaser brings warmth and comfort to any table when you need something that'll make everyone happy.

I threw this sausage pie together one weekend when friends showed up without notice. I just grabbed what I had in the fridge and pantry, but it turned out so good that my family asks for it at practically every get-together now. Sometimes the best dishes come from those spur-of-the-moment cooking sessions!

Ingredients

• Bulk pork sausage: a pound gives you that meaty base and tons of flavor
• Monterey Jack cheese: grate one cup fresh for that smooth, melty goodness
• Sharp cheddar cheese: one cup freshly grated adds a nice zip against the meaty sausage
• Large eggs: four eggs build the custardy base
• Half and half: two cups makes everything smooth without being too rich
• Onion: half cup chopped fine brings a sweet background note
• Green bell pepper: half cup chopped fine adds a pop of color and crunch
• All-purpose flour: one cup helps everything set up so you can slice it nicely
• Baking powder: half teaspoon makes the filling a bit fluffier
• Salt and pepper: brings all the flavors together
• Green onions or chives for garnish: sprinkle on top for a fresh finish

Step-by-Step Instructions

Brown the Sausage:

Put a large skillet on medium-high heat and throw in your pork sausage. Keep breaking it up with a spoon while it cooks for about 7-8 minutes until it's fully browned with no pink spots left. Drain it on some paper towels but save about a tablespoon of the drippings in your pan.

Sauté the Vegetables:

Put your pan with the saved drippings back on medium heat. Toss in your chopped onion and green pepper. Let them cook until they're soft and the onions look clear, around 5 minutes. Don't let them brown. Set them aside to cool a bit.

Prepare the Baking Dish:

Turn your oven on to 350°F. Grab a 9-inch pie dish and grease it really well, getting the sides too. This will stop everything from sticking and make your life easier when serving. Make sure the dish is deep enough to hold everything.

Layer the Base Ingredients:

Spread your cooked sausage across the bottom of your greased dish. Layer the cooked veggies on top of that. Then sprinkle both types of cheese over everything. The cheese helps stop the egg mix from making the bottom soggy.

Make the Custard Mixture:

In a big bowl, beat those eggs until they're foamy. Pour in the half and half and keep mixing. Then add the flour, baking powder, salt, and pepper and whisk like crazy until it's completely smooth. It should look like thin pancake batter with no flour lumps.

Assemble and Bake:

Slowly pour your egg mixture over everything in the pie dish. The liquid will sink down through all the layers. Tap the dish on your counter a few times to get rid of air bubbles. Put the dish on a baking sheet and bake for 35-40 minutes, until it's golden on top and firm in the middle.

Rest and Serve:

Let your pie sit for at least 5 minutes before cutting into it. This wait time lets everything set up so you get nice clean slices. If you want, sprinkle some fresh chives or green onions on top right before you serve it. It should be warm but not super hot when you eat it.

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I've learned that grating your own cheese makes all the difference in this dish. When I first started making it, I noticed freshly grated cheese melts way better and gives you those amazing cheese pulls when you take a slice. My hubby always jokes he only married me for this sausage pie!

Make-Ahead Magic

You can put this whole pie together the night before you need it. Just cover it tight with plastic wrap and stick it in the fridge overnight. Next morning, take it out while your oven heats up, then bake it like normal. Just add about 5 extra minutes since everything's cold. This works great for holidays when you'd rather hang out with family than spend all morning cooking.

Customization Options

Think of this basic recipe as your starting point. Try swapping in Italian sausage for an herby twist, or use breakfast sausage for a hint of maple sweetness. Don't eat meat? No problem – use a veggie sausage or just add more veggies like mushrooms, spinach or roasted red peppers. If you like spicy food, throw in some red pepper flakes or use pepper jack instead of plain Monterey Jack. The egg mixture stays the same no matter what fillings you pick.

Serving Suggestions

For breakfast, serve this pie with some fresh fruit, a yogurt parfait, or a simple green salad with light dressing. At dinner, it goes great with roasted veggies or a garden salad. It also pairs really well with tomato soup for a cozy lunch combo. Try adding a spoonful of sour cream or salsa on top for extra brightness. When you have company over, cut it into small squares as a room-temperature appetizer that everyone can grab.

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Recipe FAQs

→ Can I make Monterey Sausage Pie in advance?

Definitely! You can get everything ready a day early - cook the sausage, soften the veggies, and grate your cheese. Keep them in separate containers in the fridge. Just mix up the egg mixture fresh before you put it all together and bake. Or you can cook the whole pie ahead and warm up slices later at 325°F until they're heated through.

→ What goes well with Monterey Sausage Pie?

For morning meals, try fresh fruit, a scoop of yogurt, or a small green salad. When serving for dinner, go with a bigger salad, some roasted veggies, or a chunk of crusty bread. A bowl of tomato soup makes a great partner for an evening meal too.

→ Can I freeze my leftover pie?

You sure can. Let it cool completely, then wrap each piece tightly in plastic and foil. They'll keep in the freezer for about 2 months. When you want some, let it thaw in the fridge overnight and warm it up in a 325°F oven or pop it in the microwave until it's hot.

→ What can I use instead of pork sausage?

Lots of options! Try cooked bacon pieces, chopped ham, or even chicken sausage. Want to skip meat entirely? Go with a fake meat sausage or just toss in extra cooked veggies like mushrooms and colorful peppers.

→ What kind of dish should I bake this in?

A 9-inch pie dish works really well, but a round cake pan or even an 8×8 square dish will do the trick too. Just make sure whatever you use is at least 1.5 inches deep so everything fits without spilling over.

→ How can I tell when my pie is ready?

Look for a golden brown top and firm middle. Stick a knife in the center and it should come out clean without any wet stuff on it. The pie will puff up while it's cooking and then settle down as it cools. Let it sit for 5-10 minutes before cutting so your slices come out nice and neat.