Monterey Sausage Pie

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A golden, cheesy crust layered over savory sausage, tender eggs, and bits of colorful peppers — the Monterey Sausage Pie is everything you want in a comforting, make-ahead breakfast. With its rich, melt-in-your-mouth texture and a medley of bold, hearty flavors, this dish is a guaranteed crowd-pleaser. It’s the perfect balance of creamy, meaty, and cheesy in every bite.

Whether you’re hosting a holiday brunch or looking to simplify your weekday mornings, this pie delivers both taste and convenience. It’s easy to prepare ahead of time and reheats beautifully, making it ideal for busy mornings. Add a sprinkle of fresh herbs on top before serving and you’ve got a show-stopping dish that feels like something straight out of a cozy diner.

Why You’ll Love This Monterey Sausage Pie

• It’s a one-dish wonder that’s both filling and flavorful.
• Easily prepared in advance for hassle-free mornings.
• Flexible enough to tweak ingredients to your liking (think veggie swaps or spice adjustments).
• Ideal for breakfast, brunch, or even a quick dinner.

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Preparation Phase & Tools to Use

To make Monterey Sausage Pie perfectly, you’ll need the following essential tools:

• Mixing Bowls: For combining eggs, cheese, and seasonings.
• Skillet: To brown and crumble the sausage evenly.
• Pie Dish (9-inch or deep dish): Provides the structure for baking the pie and allows even cooking.
• Whisk: Crucial for blending eggs and milk to a smooth consistency.
• Measuring Cups & Spoons: Ensures proper ratios of ingredients for consistent flavor.

Each tool plays a key role in making this dish come together smoothly — from evenly cooking the sausage to ensuring the custard-like filling sets just right in the oven.

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Preparation Tips

To get the best results, start by browning your sausage thoroughly and draining any excess fat — this helps avoid a greasy pie. Allow your cooked sausage and sautéed vegetables (if using) to cool slightly before mixing with eggs and cheese to prevent premature cooking. Grate your own cheese for a meltier texture, and don’t skip seasoning the egg mixture with salt, pepper, and a pinch of garlic powder for a more flavorful bite. Lastly, always preheat your oven so the pie starts cooking immediately and rises evenly.

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Ingredients for this Monterey Sausage Pie

• 1 pound ground pork sausage (mild or spicy, depending on preference)
• 1/2 cup chopped onion
• 1/3 cup chopped red bell pepper
• 1/3 cup chopped green bell pepper (optional)
• 1 1/2 cups shredded Monterey Jack cheese
• 1 1/2 cups shredded sharp cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Fresh parsley or thyme for garnish (optional)

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Step 1: Cook the Sausage and Vegetables

In a large skillet over medium heat, cook the sausage until browned and fully cooked. Break it into crumbles as it cooks. Once nearly done, add in the chopped onions and bell peppers. Continue cooking until the vegetables are soft and any excess moisture has evaporated. Drain the mixture and set it aside to cool slightly.

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Step 2: Prepare the Cheese Layer

In a medium-sized bowl, mix together the shredded Monterey Jack and cheddar cheeses. Reserve about 1/2 cup of the combined cheese to sprinkle on top of the pie later. Set the rest aside for the filling.

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Step 3: Make the Egg Batter

In a large mixing bowl, whisk the eggs thoroughly. Add the milk and whisk until smooth. In a separate small bowl, mix the flour, baking powder, salt, black pepper, and garlic powder. Gradually stir the dry mixture into the egg and milk until you have a smooth batter with no lumps.

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Step 4: Assemble the Pie

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or spray with non-stick cooking spray. Spread the sausage and vegetable mixture evenly across the bottom of the pie dish. Add the bulk of the shredded cheese mixture on top of the sausage. Pour the egg batter evenly over everything in the dish. Tap the pie dish lightly on the counter to release any air bubbles and ensure even distribution.

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Step 5: Bake to Perfection

Sprinkle the reserved 1/2 cup of cheese on top of the pie. Place the pie dish in the preheated oven and bake for 35 to 40 minutes, or until the center is set and the top is golden and slightly puffed. You can insert a knife in the center to check for doneness; it should come out clean.

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Step 6: Cool and Garnish

Let the Monterey Sausage Pie cool for 5 to 10 minutes before slicing. This allows the custard to firm up and makes cutting cleaner. Garnish with chopped parsley or fresh thyme for a pop of color and fresh aroma.

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Notes

For a flavor twist, you can mix in chopped green chilies, sautéed mushrooms, or even swap the sausage with turkey or plant-based sausage alternatives. If you’re short on time in the morning, this dish can be fully assembled the night before and baked fresh in the morning. Make sure to let it sit at room temperature for 15–20 minutes before baking if it’s been refrigerated overnight. Using freshly grated cheese instead of pre-shredded yields better melt and texture.

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Watch Out for These Mistakes While Cooking

• Overcooking the sausage: It can become too dry and crumbly; remove from heat as soon as it’s browned.
• Skipping the draining step: Excess fat will make the pie soggy.
• Using cold ingredients: This can slow down cooking and create uneven textures. Let ingredients come to room temperature.
• Not whisking the batter well enough: Flour clumps can ruin the smooth consistency of the filling.
• Overbaking: It may cause the eggs to curdle. Always test the center with a knife — it should come out clean.

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Storage Instructions

After baking, let the Monterey Sausage Pie cool completely before refrigerating. Store slices in an airtight container for up to 4 days. For longer storage, wrap individual portions tightly in foil or plastic wrap and freeze for up to 2 months. Reheat in a 350°F (175°C) oven or microwave until warmed through. Avoid reheating multiple times to maintain best texture and flavor.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 385
• Protein: 21g
• Fat: 30g
• Saturated Fat: 13g
• Carbohydrates: 7g
• Fiber: 0.5g
• Sugar: 2g
• Sodium: 610mg
• Cholesterol: 215mg

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Frequently Asked Questions

Can I make this Monterey Sausage Pie ahead of time?

Yes! You can assemble the pie the night before and bake it in the morning. Just let it sit out for about 20 minutes before baking to take the chill off.

Can I use a store-bought pie crust?

This recipe doesn’t need a crust — it forms its own while baking. But if you’d like a crust, you can press a premade one into the dish before adding the filling.

What type of sausage works best?

Pork sausage is traditional, but turkey sausage or plant-based crumbles also work great.

Can I make this dairy-free?

Yes, substitute the cheese with dairy-free alternatives and use unsweetened plant-based milk.

How do I know when the pie is done baking?

The center should be set, and a knife inserted into the middle should come out clean. The top will be golden and slightly puffed.

Can I double the recipe for a crowd?

Yes, just use a larger baking dish (like a 9×13-inch) and increase the baking time by 10–15 minutes. Watch for doneness as you go.

What other veggies can I add?

Spinach, mushrooms, zucchini, or even broccoli work well. Be sure to cook off any excess moisture before adding them to the pie.

Is this freezer-friendly?

Absolutely. Freeze the fully baked pie or individual slices. Reheat from frozen or thaw overnight before warming in the oven.

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Conclusion

Monterey Sausage Pie is a comforting, protein-packed breakfast bake that checks all the boxes: easy to make, full of bold flavor, and versatile for various diets and occasions. Whether you’re feeding a family or meal prepping for the week, this dish delivers hearty satisfaction every single time. Give it a go — it might just become your next go-to breakfast idea.

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