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Monterey Sausage Pie

Golden, savory, and melt-in-your-mouth, this Monterey Sausage Pie brings together seasoned sausage, tender veggies, creamy eggs, and a blanket of Monterey Jack for the ultimate brunch-to-dinner comfort bake. It’s weeknight-easy, potluck-worthy, and reheats like a dream. 

 

Why You’ll Love This Recipe

• Fast & fuss-free: One skillet, one dish, straightforward steps.
• Flexible: Swap cheeses, boost veggies, add a little heat—make it yours.
• Meal-prep friendly: Holds beautifully for 4 days and freezes well.
• Any-meal star: Perfect at brunch with fruit or at dinner with a crisp salad.

Ingredients

• 1 lb (450 g) ground pork sausage (mild or spicy)
• 1 cup onion, finely chopped
• 1 cup green bell pepper, finely chopped
• 2 cups (200 g) shredded Monterey Jack (or half Jack, half cheddar)
• 4 large eggs
• 1½ cups (360 ml) milk
• ½ cup (60 g) all-purpose flour
• ½ tsp baking powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp butter or oil (for greasing)

Optional add-ins: ½ cup sliced mushrooms, ¼ tsp red pepper flakes, 2 tbsp chopped parsley or cilantro.

Step-by-Step Instructions

1) Brown the Sausage

Set a large skillet over medium heat. Cook the sausage, breaking it up, until browned and no pink remains. Add onion and bell pepper; sauté 4–5 minutes until tender. Drain excess fat and let cool 2 minutes.

2) Prep the Dish

Heat the oven to 375°F / 190°C. Grease a 9-inch (23 cm) deep pie dish or 9×9-inch (23×23 cm) baking dish with butter or oil.

3) Layer

Spread the sausage-veg mixture in the dish. Sprinkle cheese evenly over the top.

4) Make the Custard

Whisk eggs, milk, flour, baking powder, salt, and pepper until smooth (a few tiny lumps are fine). Pour gently over the filling so it seeps between the crumbles.

5) Bake

Bake 35–40 minutes until puffed, golden, and set in the center. A knife inserted in the middle should come out clean. Rest 5–10 minutes before slicing.

Serving Ideas

• Brunch: Serve with citrus fruit, crispy potatoes, and coffee.
• Light dinner: Pair with arugula salad, olive oil, and lemon.
• Salsa moment: Add pico de gallo or tomatillo salsa for a Monterey-meets-Baja vibe.

Recipe Tips

• Keep it balanced: Don’t overload with wet veggies; squeeze mushrooms dry after sautéing.
• Cheese choice matters: Monterey Jack melts silky; cheddar adds sharpness; pepper jack brings heat.
• Smooth custard: Whisk flour into eggs first, then add milk to reduce lumps.
• Golden top: Broil 1–2 minutes at the end if you want extra color (watch closely).

Variations

• Southwest: Use pepper jack, add corn and diced green chiles; finish with cilantro and lime crema.
• Herb Garden: Fold in chopped spinach and basil; swap in part-skim mozzarella.
• Veg-Forward: Replace ½ lb sausage with roasted zucchini and cherry tomatoes.
• Gluten-Free: Use a 1:1 GF baking blend or ¼ cup cornstarch instead of flour.
• Crusted: Line the dish with thawed hash browns (squeezed dry), brush with butter, bake 15 minutes, then add filling and bake to finish.

Make-Ahead, Storage & Reheating

• Make-ahead: Assemble up to 12 hours early; cover and refrigerate. Bake 5–10 minutes longer if going in cold.
• Store: Refrigerate slices airtight up to 4 days or freeze up to 2 months.
• Reheat: 350°F / 175°C for 10–12 minutes (or air fryer 325°F / 165°C for 6–8 minutes) until hot.

Frequently Asked Questions

Can I use breakfast sausage links? Yes. Remove casings and crumble in the skillet, or slice into coins and sauté.

Can I substitute ground turkey? Absolutely—brown with 1 tsp olive oil and add ½ tsp fennel and ½ tsp paprika for sausage-style flavor.

Does it need a crust? No crust required—the flour and eggs create a light “impossible pie” texture. See the hash-brown option if you want a base.

Nutrition Snapshot (Estimate per 1/8 pie)

~320–380 calories, 22–26 g protein, 8–12 g carbs, 20–24 g fat (varies by sausage and cheese). Use part-skim cheese and lean sausage to reduce fat.

At-a-Glance Recipe Card

Prep: 15 min   |   Bake: 35–40 min   |   Yield: 6–8 servings

1. Brown 1 lb sausage; sauté 1 cup onion + 1 cup green bell pepper. Drain.
2. Grease 9-inch pie dish; layer sausage mix, then 2 cups shredded Monterey Jack.
3. Whisk 4 eggs, 1½ cups milk, ½ cup flour, ½ tsp baking powder, ½ tsp salt, ¼ tsp pepper. Pour over.
4. Bake at 375°F / 190°C for 35–40 minutes until set and golden. Rest 5–10 minutes, slice, and serve.

Chef’s Note

For restaurant-level flavor, bloom ½ tsp smoked paprika in the sausage fat before adding the veggies and finish the baked pie with a sprinkle of chopped parsley and a light drizzle of hot honey—sweet heat against the savory custard is next-level. 

 

Serving & Pairing Ideas

This Monterey Sausage Pie is an incredibly versatile dish that fits seamlessly into many menus. Whether you’re hosting brunch, preparing a holiday spread, or simply making a quick weekday dinner, here are some excellent serving suggestions to elevate your meal:

• Brunch Buffet: Serve alongside fresh fruit salad, breakfast potatoes, and flaky croissants for a hearty mid-morning meal.
• Light Lunch: Pair with a crisp garden salad drizzled with lemon vinaigrette and a side of crusty bread.
• Family Dinner: Add roasted seasonal vegetables or a creamy soup as a starter.
• Holiday Table: Include it as a savory option on Easter or Christmas morning menus.

Tips for the Perfect Bake

• Room Temperature Ingredients: Bring eggs and milk to room temperature before mixing for a smoother custard texture.
• Even Cooking: Spread the sausage and vegetable mixture evenly across the dish to prevent uneven baking.
• Cheese Layering: Keep some cheese aside to sprinkle on top during the last 10 minutes for a gooey, golden finish.
• Resting Time: Let the pie rest for at least 5 minutes after baking to set the custard and make slicing easier.

Freezer-Friendly Instructions

One of the best things about this dish is how well it freezes. Perfect for meal prep or unexpected guests!

1. To Freeze Before Baking: Assemble the pie in a freezer-safe dish, wrap tightly with plastic wrap, and cover with aluminum foil. Freeze for up to 2 months. Bake directly from frozen, adding 15–20 extra minutes to the cooking time.
2. To Freeze After Baking: Let the baked pie cool completely. Slice into portions, wrap each slice individually, and freeze. Reheat in the oven or microwave when ready to serve.

Healthier Substitutions

• Lower Fat: Use turkey sausage or chicken sausage instead of pork.
• Reduced Sodium: Choose low-sodium cheese and avoid extra salt in the mixture.
• Gluten-Free: Replace all-purpose flour with a gluten-free blend or cornstarch.
• Dairy-Free: Swap milk with unsweetened almond milk and use dairy-free cheese alternatives.

Why You’ll Keep Coming Back

This recipe is one of those comforting, go-to meals that you’ll make again and again. Its simplicity, flavor, and adaptability make it a standout for busy weeknights, special gatherings, and everything in between. Plus, it’s budget-friendly and kid-approved, ensuring it will quickly become a household staple.

Final Thoughts

The Monterey Sausage Pie isn’t just another recipe—it’s a versatile dish that fits into countless situations, from a quiet Sunday breakfast to a festive holiday brunch. The perfect combination of savory sausage, creamy eggs, and melted cheese makes every bite unforgettable. Whether you customize it with different vegetables, make it ahead for meal prep, or freeze it for later, this dish offers a satisfying, homemade comfort food experience every time.

Make it once, and you’ll understand why it’s a timeless classic that families come back to year after year. Grab your skillet, preheat your oven, and get ready to serve a dish that everyone will request again and again!

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