I always thought my aunt’s recipe was old-fashioned, but I tried it again—and it’s even more delicious than I remembered!
This hearty pie is a mix between a quiche and a deep-dish breakfast casserole. The creamy, buttery Monterey Jack cheese pairs perfectly with savory sausage and tender sautéed vegetables.
Cheesy Monterey Sausage Pie
Ingredients:
- Pre-made pie crust – 1
- Ground sausage – 1 lb
- Shredded Monterey Jack cheese – 1 cup
- Chopped onions – ½ cup
- Chopped bell peppers – ½ cup
- Large eggs – 3
- Milk – ½ cup
- Salt and black pepper – to taste
- Olive oil – 1 tbsp
Instructions:
1. Preheat and prepare crust:
Preheat oven to 375°F (190°C). Place the pie crust in a pie dish, pressing it gently along the bottom and sides.
2. Sauté vegetables:
Heat olive oil in a skillet over medium heat. Add the onions and bell peppers and cook until soft and translucent, about a few minutes.
3. Cook the sausage:
Add the ground sausage to the skillet with the vegetables. Brown the meat completely, breaking it into small pieces as it cooks. Drain any extra grease if needed.
4. Make the egg mixture:
In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth.
5. Assemble the pie:
Evenly layer the sausage and vegetable mixture in the prepared crust. Sprinkle the shredded Monterey Jack cheese on top, then pour the egg mixture over everything, letting it settle evenly.
6. Bake:
Bake 30–35 minutes, or until the center is set and the crust and cheese are golden brown.
7. Rest and serve:
Allow the pie to rest 5–10 minutes before slicing so the filling firms up and you get neat, perfect slices.
