MelissaMonterey Sausage Pie – a cheesy, savory classic that’s perfect for either breakfast or dinner. It’s hearty enough to serve with a side salad for supper, but also feels right at home on a weekend brunch table. With eggs, sausage, and Monterey Jack cheese baked into a golden pie, this one always earns rave reviews.
Why You’ll Love This Recipe
- Cheesy & Satisfying – loaded with Monterey Jack for creamy, melty flavor.
- Quick & Easy – only about 30 minutes from start to finish.
- Versatile – enjoy it hot for dinner or as a make-ahead breakfast.
- One-Dish Wonder – everything bakes together in a single pie plate.
Ingredients
- 1 pound bulk pork sausage
- 3 teaspoons minced garlic
- 2 ½ cups shredded Monterey Jack cheese, divided
- 1 ⅓ cups milk
- 3 large eggs
- ¾ cup biscuit/baking mix
- ¾ teaspoon rubbed sage
- ¼ teaspoon black pepper
Instructions
- Cook the Sausage – In a large skillet, cook the sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups of cheese. Transfer mixture to a greased 9-inch deep-dish pie plate.
- Mix the Batter – In a small bowl, whisk together milk, eggs, biscuit mix, sage, and pepper until smooth. Pour over the sausage mixture.
- Bake – Bake at 400°F for 20–25 minutes, or until a knife inserted near the center comes out clean.
- Finish with Cheese – Sprinkle the remaining ½ cup of cheese on top. Bake 1–2 minutes longer, just until the cheese melts.
- Rest & Serve – Let stand 10 minutes before cutting into wedges.
Tips & Tricks
- Swap Monterey Jack with pepper jack for a little heat.
- Add sautéed bell peppers or mushrooms to the sausage mixture for extra flavor.
- This pie reheats beautifully – just warm a slice in the oven or microwave for a quick meal.
FAQ
Can I make it ahead of time?
Yes! Bake, cool, and refrigerate. Reheat covered with foil at 350°F until warmed through.
What’s the best way to serve it?
For breakfast, pair it with fruit and coffee. For dinner, serve alongside a green salad or roasted veggies.
