Dive into the rich and savory world of Monterey Sausage Pie, a delightful dish that combines the heartiness of sausage with the smooth, melting goodness of Monterey Jack cheese. Nestled in a flaky crust and enriched with eggs and spices, this pie is a perfect blend of breakfast flavors and comfort food appeal. Whether you’re looking for a satisfying start to your day, a brunch centerpiece, or a hearty dinner option, the Monterey Sausage Pie promises to deliver on taste and comfort. Let’s embark on creating this savory pie that’s sure to become a favorite in your culinary repertoire.
Why You’ll Love Monterey Sausage Pie:
- Rich and Flavorful: Packed with savory sausage and creamy cheese for a satisfying meal.
- Versatile Meal Option: Ideal for breakfast, brunch, or dinner, fitting any mealtime.
- Customizable: Easily adaptable to include your favorite vegetables, cheeses, or spices.
- Simple Preparation: Straightforward ingredients and steps make this a hassle-free dish to prepare.
Ingredients
- 1 lb bulk pork sausage you can use mild or spicy according to preference
- 1 cup Monterey Jack cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1/2 cup onion finely chopped
- 1/2 cup green bell pepper finely chopped (optional)
- 4 large eggs
- 2 cups half-and-half or 1 cup milk and 1 cup heavy cream
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- Salt and black pepper to taste
- Green onions or chives for garnish optional
Instructions
Preheat Oven and Prepare Pie Dish:
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a deep pie dish.
Cook the Sausage:
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In a large skillet over medium heat, cook the sausage until it’s no longer pink, breaking it into crumbles as it cooks. Remove from heat and drain any excess fat.
Layer the Ingredients:
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Spread the cooked sausage evenly across the bottom of the prepared baking dish. Sprinkle the chopped onion and bell pepper (if using) over the sausage. Top with the shredded Monterey Jack and cheddar cheeses.
Make the Egg Mixture:
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In a medium bowl, whisk together the eggs, half-and-half, flour, baking powder, salt, and black pepper until smooth. Pour this mixture evenly over the cheese layer in the baking dish.
Bake:
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Bake in the preheated oven for 35-40 minutes, or until the mixture is set and the top is lightly golden.
Serve:
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Let the sausage pie cool for a few minutes before slicing. Garnish with green onions or chives if desired. Serve warm.
Ingredients Notes For Monterey Sausage Pie:
- Sausage: Choose a high-quality pork sausage for its flavor and fat content, which adds richness to the pie. You can also use turkey sausage for a lighter option.
- Monterey Jack Cheese: Known for its mild flavor and excellent melting properties, Monterey Jack cheese complements the sausage beautifully.
- Pie Crust: Use a pre-made pie crust for convenience, or prepare your own for an extra touch of homemade goodness.
- Eggs and Milk: These form the custard base of the pie, binding the ingredients together and adding creaminess.
- Vegetables: Bell peppers and onions are sautéed with the sausage, adding sweetness and depth.
- Seasonings: Garlic powder, salt, and pepper enhance the flavors of the sausage and cheese.
Recipe Steps:
- Prep the Sausage and Vegetables: In a skillet, cook the sausage over medium heat until browned. Add chopped onions and bell peppers, cooking until softened. Drain any excess grease.
- Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish, crimping the edges as desired.
- Assemble the Pie: Sprinkle half of the grated Monterey Jack cheese onto the bottom of the pie crust. Top with the sausage and vegetable mixture. Beat together the eggs and milk with garlic powder, salt, and pepper, then pour this over the sausage. Finish with the remaining cheese.
- Bake: Place the pie in the oven and bake for 35-40 minutes, or until the custard is set and the top is golden brown.
- Serve: Let the pie cool slightly before slicing. Serve warm, garnished with fresh herbs if desired.
Storage Options:
- Refrigerate: Cool the pie completely before covering and storing in the refrigerator for up to 3 days.
- Freeze: Wrap the cooled pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
