Savory Monterey Sausage Pie

This savory Monterey Sausage Pie has become my weekend tradition for family brunches. The combination of seasoned sausage, melted cheese, and fluffy egg custard creates a satisfying meal that works any time of day. If you're looking for a versatile dish that pleases everyone at the table, this recipe delivers comfort food at its finest.

I first created this sausage pie when hosting an impromptu brunch for unexpected weekend visitors. With just pantry staples and basic refrigerator ingredients, I impressed everyone with minimal effort, and now it's requested at nearly every family gathering.

Ingredients

• Bulk pork sausage: one pound provides the hearty flavor foundation and plenty of savory protein
• Monterey Jack cheese: one cup freshly shredded melts beautifully and adds a mild creamy texture
• Sharp cheddar cheese: one cup freshly shredded brings tanginess that balances the rich sausage
• Large eggs: four provide structure and create the custard-like filling
• Half and half: two cups creates the perfect silky texture without being too heavy
• Onion: half cup finely chopped adds aromatic sweetness when sautéed
• Green bell pepper: half cup finely chopped adds color and freshness
• All-purpose flour: one cup helps thicken the custard and creates a slice-able texture
• Baking powder: half teaspoon gives the pie a slight lift for lighter texture
• Salt and pepper: season the custard perfectly
• Green onions or chives for garnish: add brightness to each serving

Step-by-Step Instructions

Brown the Sausage:

Heat a large skillet over medium-high heat and add the pork sausage. Break it apart with a wooden spoon while cooking until thoroughly browned, about 7 to 8 minutes. The sausage should be crumbly and show no pink spots. Drain on paper towels but reserve about a tablespoon of drippings in the pan for the next step.

Sauté the Vegetables:

Return the skillet with reserved drippings to medium heat. Add the chopped onion and green bell pepper. Cook until vegetables soften and onions become translucent, about 5 minutes. The vegetables should be tender but not browned. Set aside to cool slightly.

Prepare the Baking Dish:

Preheat your oven to 350°F. Thoroughly grease a 9-inch pie dish, making sure to coat both the bottom and sides well. This prevents sticking and makes serving much easier. The dish should have enough depth to hold all ingredients without overflowing.

Layer the Base Ingredients:

Spread the cooked sausage evenly across the bottom of the prepared pie dish. This creates the foundation layer. Distribute the sautéed vegetables over the sausage layer. Sprinkle both cheeses evenly over everything, creating a melty barrier that will help prevent the egg mixture from making the bottom soggy.

Make the Custard Mixture:

In a large bowl, whisk the eggs until well beaten and foamy. Add the half and half and continue whisking to combine. Add flour, baking powder, salt, and pepper to the egg mixture and whisk vigorously until completely smooth. The batter should resemble thin pancake batter with no lumps of flour remaining.

Assemble and Bake:

Pour the custard mixture slowly over the layered ingredients in the pie dish. The liquid should seep through the layers. Tap the dish gently on the counter a few times to remove air bubbles. Place the pie dish on a baking sheet and bake for 35 to 40 minutes, until golden brown on top and set in the center.

Rest and Serve:

Let the pie rest for at least 5 minutes before slicing. This crucial resting time allows the custard to set properly for clean slices. If desired, garnish with fresh chopped chives or green onions just before serving. The pie should be warm but not piping hot when served.

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The secret to this recipe's success is using freshly shredded cheese rather than pre-packaged. When I first started making this pie, I discovered that freshly grated cheese melts more evenly and creates that perfect stringy texture when you pull out a slice. My husband now jokes that he married me for this sausage pie alone!

Make-Ahead Magic

This pie can be assembled completely the night before serving. Simply cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from the refrigerator while preheating the oven, then bake as directed, adding about 5 extra minutes to the cooking time since you're starting with cold ingredients. The convenience of make-ahead preparation makes this perfect for holiday mornings when you want to spend time with family instead of cooking.

Customization Options

The basic recipe serves as a fantastic template for countless variations. Italian sausage adds a wonderful herb-infused flavor, while breakfast sausage brings maple sweetness. Vegetarians can substitute a plant-based sausage or simply add more vegetables like mushrooms, spinach, or roasted red peppers. For those who enjoy heat, add a pinch of red pepper flakes or use pepper jack cheese in place of the Monterey Jack. The custard base stays the same regardless of what fillings you choose.

Serving Suggestions

For breakfast or brunch, pair this savory pie with fresh fruit, yogurt parfaits, or a simple green salad dressed with light vinaigrette. When serving for dinner, accompany with roasted vegetables or a crisp garden salad. The pie also pairs wonderfully with a tomato soup for a comforting lunch. A dollop of sour cream or salsa on top adds brightness to each serving. For entertaining, cut into small squares as an appetizer that can be enjoyed at room temperature.

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Recipe FAQs

→ Can I prepare Monterey Sausage Pie ahead of time?

Yes! You can prepare the components the day before - brown the sausage, sauté the vegetables, and even shred the cheese. Store these separately in the refrigerator. In the morning, assemble the layers and prepare the egg mixture fresh before baking. Alternatively, you can bake the entire pie ahead, refrigerate, and reheat individual slices at 325°F until warmed through.

→ What can I serve with Monterey Sausage Pie?

For breakfast or brunch, pair with fresh fruit, yogurt, or a light green salad. For dinner, serve with a more substantial salad, roasted vegetables, or crusty bread. A simple tomato soup also makes an excellent accompaniment for dinner service.

→ Can I freeze leftover Monterey Sausage Pie?

Yes, this pie freezes well. Cool completely, then wrap individual portions tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 325°F oven or microwave until warmed through.

→ Can I substitute the pork sausage with something else?

Absolutely! Cooked and crumbled bacon, diced ham, or even chicken sausage work wonderfully as alternatives. For a vegetarian version, substitute with a plant-based sausage or add extra sautéed vegetables like mushrooms and bell peppers.

→ What type of baking dish works best?

A 9-inch pie dish with slightly sloped sides works best, but you could also use a 9-inch round cake pan or even a square 8×8 baking dish. The important thing is to use a dish that's at least 1.5 inches deep to accommodate all the ingredients and custard.

→ How do I know when the pie is done baking?

The pie is done when the top is golden brown and the center is set. Insert a knife into the middle - it should come out clean with no wet custard clinging to it. The pie will puff up while baking and settle as it cools. Let it rest 5-10 minutes before slicing for the cleanest portions.