Monterey Sausage Pie

This Monterey Sausage Pie is a savory, crustless brunch dish that eats like a cross between a quiche and a savory pancake. The Monterey Jack cheese provides a mild, buttery melt that perfectly balances the earthy, peppery notes of the rubbed sage. Because the baking mix is whisked directly into the egg custard, it creates a “self-crusting” effect that is much easier—and often more satisfying—than traditional pastry.

Monterey Sausage Pie

Ingredients:

How To Make Monterey Sausage Pie:

Step 1: Sauté and Drain: Preheat your oven to 400°F. In a large skillet over medium heat, brown the pork sausage until no pink remains.1 Add the 3 teaspoons of minced garlic and cook for just 1 minute more until fragrant. Drain the excess grease thoroughly to keep the pie from becoming oily.

Step 2: Layer the Base: Stir 2 cups of the Monterey Jack cheese into the warm sausage. Transfer this cheesy meat mixture into a greased 9-inch deep-dish pie plate, spreading it into an even layer.

Step 3: Whisk the Batter: In a small bowl, whisk together the milk, eggs, baking mix, rubbed sage, and pepper. Continue whisking until the batter is smooth. Pour this mixture slowly over the sausage and cheese in the pie plate.

Step 4: Bake to Set: Bake for 20/25 minutes. You’ll know it’s ready when the top is golden and a knife inserted near the center comes out clean.

Step 5: The Final Melt: Sprinkle the remaining 1/2 cup of cheese over the top. Return the pie to the oven for 1/2 minutes, just until the cheese is bubbling and completely melted.

Step 6: The “Rest” Period: Important: Let the pie stand for 10 minutes before slicing. This allows the custard to firm up so you get clean, beautiful wedges when you serve.