Monterey Sausage Pie

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Monterey Sausage Pie – A Cheesy, Savory Breakfast Masterpiece!

Imagine a fluffy, golden-brown pie filled with spicy sausage, melty Monterey Jack cheese, and a creamy egg custard. This Monterey Sausage Pie is the ultimate dish for breakfast, brunch, or even dinner!

With its flaky crust and rich, hearty filling, this pie is satisfying enough to feed a crowd—yet easy enough for a weekday meal. Whether you’re hosting a holiday brunch, contributing to a potluck, or meal prepping for the week, this comforting classic will quickly become a family favorite.

Why You’ll Love This Recipe

Packed with Flavor – Spicy sausage, sautéed veggies, gooey cheese, and herbs.

Versatile – Perfect for breakfast, brunch, lunch, or a light dinner.

Great for Leftovers – Reheats beautifully the next day.

Customizable – Use your favorite sausage, cheese, or add more veggies.

Ingredients (Serves 6–8)

For the Crust:

  • 1 refrigerated pie crust (or homemade, 9-inch)

For the Filling:

  • 1 lb spicy ground sausage (or mild, if preferred)
  • 1 small onion, diced
  • 1 bell pepper, diced (red or green)
  • 4 large eggs
  • 1 cup half-and-half (or whole milk)
  • 1½ cups shredded Monterey Jack cheese
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Salt and pepper, to taste
  • 2 tbsp chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Roll out your pie crust into a 9-inch pie dish and press it gently into the bottom and sides. Crimp the edges as desired. Set aside.

2. Cook the Sausage Mixture

In a large skillet over medium heat, cook the ground sausage until browned and no longer pink, about 6–8 minutes. Add the diced onion and bell pepper; cook until softened, about 4–5 minutes. Drain any excess fat and remove from heat.

3. Whisk the Egg Custard

In a mixing bowl, whisk together the eggs, half-and-half, garlic powder, smoked paprika, salt, and pepper until smooth and fully combined.

4. Assemble the Pie

Spread the sausage and veggie mixture evenly into the bottom of the pie crust. Top with the shredded Monterey Jack cheese. Pour the egg mixture over everything, making sure it’s evenly distributed.

5. Bake

Place the pie on the middle rack of your oven and bake for 35–40 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out clean.

6. Cool and Serve

Allow the pie to cool for 10 minutes before slicing. Garnish with fresh parsley if desired. Serve warm and enjoy!

Tips and Variations

  • Make it vegetarian: Use plant-based sausage or swap with sautéed mushrooms and spinach.
  • Try other cheeses: Pepper Jack, sharp cheddar, or mozzarella all work well.
  • Spice it up: Add diced jalapeños or a pinch of cayenne to the egg mixture.

Storage & Reheating

  • Refrigerate: Store leftovers covered in the fridge for up to 4 days.
  • Reheat: Warm slices in the microwave or oven at 325°F until heated through.

Perfect For:

  • Weekend brunches
  • Holiday mornings
  • Potluck breakfasts
  • Easy make-ahead dinners

Meta Description :

This Monterey Sausage Pie is a hearty, cheesy breakfast favorite made with spicy sausage, eggs, Monterey Jack cheese, and veggies in a flaky crust. Perfect for brunch, holidays, or meal prep!

 

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