Cheesy Monterey Sausage Pie
This Monterey Sausage Pie is a savory, crustless brunch dish that feels like a cross between a quiche and a hearty pancake. The Monterey Jack cheese adds a mild, buttery melt that complements the earthy, peppery flavor of rubbed sage. Whisking the baking mix directly into the egg custard creates a “self-crusting” effect—simpler and often more satisfying than traditional pastry.
Monterey Sausage Pie
Ingredients
Protein & Cheese
| Ingredient | Amount |
|---|---|
| Bulk pork sausage | 1 lb |
| Monterey Jack cheese, shredded (divided) | 2½ cups |
| Minced garlic | 3 tsp |
Custard Base
| Ingredient | Amount |
|---|---|
| Milk | 1⅓ cups |
| Biscuit/baking mix (e.g., Bisquick) | ¾ cup |
| Eggs | 3 |
| Rubbed sage | ¾ tsp |
| Black pepper | ¼ tsp |
Instructions
Step 1: Cook the Sausage
Preheat oven to 400°F. In a large skillet over medium heat, brown the pork sausage until no pink remains. Add the minced garlic and cook for 1 more minute until fragrant. Drain excess grease completely to prevent the pie from being oily.
Step 2: Layer the Base
Stir 2 cups of shredded Monterey Jack cheese into the warm sausage. Transfer the mixture to a greased 9-inch deep-dish pie plate, spreading it evenly.
Step 3: Prepare the Batter
In a small bowl, whisk together milk, eggs, baking mix, rubbed sage, and black pepper until smooth. Pour the custard mixture over the sausage and cheese in the pie plate.
Step 4: Bake
Bake for 20–25 minutes, or until the top is golden and a knife inserted near the center comes out clean.
Step 5: Finish with Cheese
Sprinkle the remaining ½ cup of cheese on top. Return to the oven for 30–60 seconds, just until the cheese melts and bubbles.
Step 6: Rest Before Serving
Let the pie sit for 10 minutes before slicing. This allows the custard to firm up so you get clean, beautiful wedges.
