Monterey Sausage Pie

Name: Monterey Sausage Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 lb bulk sausage; 1 cup Monterey Jack cheese; 1 cup sharp Cheddar cheese; ½ cup onion; ½ cup bell pepper (optional); 4 eggs; ⅔ cup half-and-half; ½ cup all-purpose flour; ½ tsp baking powder; ½ tsp black pepper; ½ tsp salt; Green onions or chives for garnish

This Monterey Sausage Pie is hearty, cheesy, and perfect for breakfast, brunch, or even a light dinner. With a savory base of seasoned sausage, sautéed veggies, and a creamy egg custard baked with Monterey Jack and sharp Cheddar, it’s comfort food made simple. Easy enough for weeknights yet impressive enough for guests!

Why You’ll Love This Recipe

A complete meal in one dish — protein, veggies, and cheese.
Perfect for brunch, holidays, or potlucks.
Customizable with your favorite vegetables and seasonings.
Make-ahead friendly — reheats beautifully the next day.

Ingredients

1 pound bulk sausage
1 cup shredded Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
½ cup onion, finely chopped
½ cup green bell pepper, finely chopped (optional)
4 large eggs
⅔ cup half-and-half (or heavy cream)
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon black pepper
½ teaspoon salt
Green onions or chives, for garnish (optional)

Instructions

Sauté the Sausage and Vegetables: In a skillet over medium heat, cook sausage until browned. Drain on paper towels. In the same skillet, sauté onion until soft. Add bell pepper if using and cook until tender.
Assemble the Pie: Grease a pie dish. Spread cooked sausage in the bottom, top with cheeses, then add sautéed onions and peppers.
Make the Egg Mixture: In a bowl, whisk eggs and half-and-half. Slowly whisk in flour, baking powder, pepper, and salt until smooth.
Bake: Preheat oven to 350°F (175°C). Pour egg mixture over the filling. Bake 35–40 minutes until golden and set. A toothpick should come out clean.
Cool & Garnish: Rest 5–10 minutes before slicing. Garnish with green onions or chives if desired.

Chef Tips & Variations

Swap sausage with ground turkey or chicken for a lighter version.
Add spinach, mushrooms, or zucchini for extra vegetables.
Spice it up with jalapeños or crushed red pepper flakes.
Make it ahead: Bake, cool, and refrigerate up to 2 days. Reheat at 325°F until warmed through.

Storage

Refrigerator: Store covered for up to 3 days.
Freezer: Wrap slices individually and freeze up to 2 months.
Reheat: Microwave slices for a quick breakfast, or warm in the oven for best texture.

FAQs

Can I use pre-cooked sausage?
Yes! Pre-cooked sausage crumbles save time and work perfectly.

Do I need to blind-bake a crust?
No crust is required for this recipe — the flour in the egg mixture helps set the base like a crustless quiche.

Can I make this ahead of time?
Absolutely. Assemble the filling a day in advance, cover, and refrigerate. Just whisk the egg mixture and bake fresh the next day.