Monterey Sausage Pie

This Monterey Sausage Pie is a hearty, “impossible-style” savory bake where the biscuit mix and eggs form a light, custard-like crust right around the meat. The combination of Monterey Jack—known for its superior meltability—and the earthy notes of rubbed sage gives this dish a flavor profile that sits somewhere between a classic breakfast casserole and a savory quiche. It’s a fantastic option for a weekend brunch or a “breakfast-for-dinner” weeknight win.

Monterey Sausage Pie

Ingredients:

How To Make Monterey Sausage Pie:

Step 1: Cook the Sausage: In a large skillet over medium heat, cook the bulk pork sausage until no longer pink, breaking it into small crumbles as you go. Add the minced garlic and cook for 1 additional minute until fragrant. Drain off the excess grease.

Step 2: Layer the Base: In a bowl, stir 2 cups of the shredded Monterey Jack into the cooked sausage. Transfer this mixture into a greased 9-inch deep-dish pie plate, spreading it into an even layer.

Step 3: Mix the Batter: In a separate small bowl, whisk together the milk, eggs, biscuit mix, rubbed sage, and pepper. Whisk until mostly smooth (a few tiny lumps from the biscuit mix are fine). Pour this liquid evenly over the sausage and cheese in the pie plate.

Step 4: Bake: Place in a preheated oven at 400°F. 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: Melt the Top: Sprinkle the remaining 1/2 cup of cheese over the top of the pie. Return it to the oven for 1/2 minutes, or just until the cheese is bubbling and melted.

Step 6: Rest and Serve: Let the pie stand for 10 minutes before slicing.

Tip: Don’t skip the resting period! This time allows the egg and biscuit structure to “set,” ensuring you get clean, beautiful slices rather than a loose scramble.