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This Monterey Sausage Pie is a rich and savory dish perfect for brunch or a comforting dinner. Its combination of browned sausage, sautéed vegetables, and a cheesy egg custard nestled in a flaky crust creates a satisfying meal that feels both homey and special.
I first tried this recipe on a lazy weekend morning. The whole family loved the melty cheese and flavorful sausage, and it quickly became a repeat request.
Ingredients
- One pound bulk pork sausage: the star protein and delivers rich flavor when browned
- One cup freshly shredded Monterey Jack cheese: adds creaminess and mild flavor
- One cup freshly shredded sharp cheddar cheese: gives a tangy, sharp bite that balances richness
- Four large eggs: provide structure and a smooth custard texture
- Two cups half-and-half: adds silkiness and richness
- Half cup finely chopped onion: builds the savory base and sweetness
- Half cup finely chopped green bell pepper: optional but adds brightness and texture
- Two tablespoons chopped green onions or chives: for a fresh garnish
- One cup all-purpose flour: helps set the custard and gives body
- Half teaspoon baking powder: lightens the custard for a tender texture
- Half teaspoon salt: enhances all the flavors
- Quarter teaspoon fresh ground black pepper: adds subtle heat
Step-by-Step Instructions
- Sear the Sausage:
- Heat a large skillet on medium-high and cook the bulk pork sausage, breaking it apart with a spoon. Cook until thoroughly browned, about 7 to 8 minutes. Drain excess fat but keep about one tablespoon of dripping in the pan.
- Sauté the Veggies:
- Return the pan with reserved drippings to medium heat. Add the finely chopped onion and green bell pepper. Cook gently until the onion is translucent and peppers soften, roughly 5 minutes. Remove from heat.
- Prep the Pie Dish:
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch pie dish generously with butter or cooking spray so the pie releases easily.
- Layer the Pie:
- Spread the browned sausage evenly in the pie dish. Layer the sautéed onion and pepper over the sausage. Sprinkle the shredded Monterey Jack and sharp cheddar cheese evenly on top of the vegetables.
- Mix and Pour the Custard:
- In a large bowl, whisk the eggs until smooth. Add half-and-half and continue whisking. Stir in the flour, baking powder, salt, and pepper until the mixture is lump-free and smooth. Pour this custard gently over the layered meat and cheese in the pie dish, letting it flow under the cheese. Tap the dish lightly to release any trapped air.
- Bake the Pie:
- Place the pie dish on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Look for a golden top and a fully set center. Check doneness by inserting a knife; it should come out clean. Let the pie rest for at least 5 minutes before cutting to allow it to firm up.
- Garnish and Serve:
- Top with chopped green onions or chives for a fresh contrast. This pie is lovely warm alongside a green salad or as part of a brunch table.
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My favorite part is the combination of Monterey Jack and sharp cheddar. The mild meltiness against the sharper cheddar really makes the dish sing. I remember making this for a family gathering and everyone kept going back for seconds, especially the kids who loved the cheese pull.
Storage Tips
Cool leftover pie completely before wrapping tightly in plastic wrap or foil. Store in the refrigerator for up to three days. Reheat gently in a low oven or microwave to keep the custard creamy.
Ingredient Substitutions
Swap bulk pork sausage with turkey or chicken sausage for a leaner pie. Use half milk and half cream in place of half-and-half if needed. Feel free to substitute cheddar with gouda or fontina for a twist.
Serving Suggestions
Serve slices topped with fresh greens dressed lightly with lemon vinaigrette. A side of roasted potatoes or fresh fruit pairs well to round out the meal.
Cultural Context
Sausage pies like this are staples in Southern and Midwestern kitchens, often appearing at family breakfasts or potlucks. They reflect a tradition of simple, hearty cooking that uses eggs and meat creatively.
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Frequently Asked Questions
- → What type of cheese works best in this pie?
Freshly shredded Monterey Jack and sharp cheddar provide rich flavor and melt beautifully, creating a creamy texture.
- → Can I use ground pork instead of bulk sausage?
Ground pork can work, but using sausage adds seasoning and fat that enhance the pie’s flavor and moisture.
- → How important is the sautéing of onions and bell peppers?
Sautéing softens the vegetables and develops their sweetness, bringing balance to the savory meat and cheese layers.
- → What ensures the custard sets properly in this dish?
The combination of beaten eggs, half-and-half, and flour creates a smooth custard that firms up as it bakes, holding the pie together.
- → How can I tell when the pie is fully baked?
The top should be golden and a knife inserted in the center will come out clean without wet custard clinging.
- → Are there any good garnish suggestions?
Chopped green onions or chives add a fresh, colorful finish that complements the rich flavors.