Grandma’s Secret Monterey Sausage Pie
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Some dishes carry the flavor of tradition, and Grandma’s Monterey Sausage Pie is one of them. Passed down through Midwestern and Southern kitchens, this recipe is southern hospitality wrapped in a flaky, golden crust. Savory sausage, melty Monterey Jack cheese, and a creamy egg custard come together in a pie that feels like a warm hug from Grandma herself.
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Unlike fussy quiches or layered casseroles, this one-dish wonder is quick to prepare—just 30 minutes of hands-on time—and emerges from the oven puffed, golden, and irresistibly cheesy. Whether you’re hosting brunch, setting out a holiday spread, or welcoming last-minute company, this pie is a reliable showstopper. And the best part? Grandma’s secret is simple, and now it’s yours.
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📝 Ingredients
Grandma’s Secret Monterey Sausage Pie
For the Crust
| Ingredient | Amount |
|---|---|
| Refrigerated pie crusts | 1 (14.1 oz) package (2 crusts) |
| Deep-dish pie crust (alternative) | 1 (9-inch) crust |
For the Filling
| Ingredient | Amount |
|---|---|
| Ground breakfast sausage (mild, hot, or maple) | 1 lb |
| Monterey Jack cheese, shredded | 1½ cups |
| Eggs | 4 large |
| Half-and-half or whole milk | 1 cup |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Optional | 2 green onions, finely sliced; 1 tsp fresh thyme |
🌶️ Grandma’s Secret Tip: A pinch of dry mustard or a dash of hot sauce in the custard wakes up the whole pie!
👩🍳 Step-by-Step Instructions
- Brown the Sausage
- In a skillet over medium heat, cook sausage until browned and crumbled (6–8 minutes).
- Drain excess fat and let cool slightly.
- Prep the Crust
- Preheat oven to 375°F (190°C).
- Press one pie crust into a 9-inch deep-dish pie plate (or 10-inch regular plate).
- 💡 For extra flakiness: prick the bottom with a fork and blind-bake for 8–10 minutes.
- Layer the Filling
- Spread cooked sausage evenly over the crust.
- Top with shredded Monterey Jack and green onions (if using).
- Make the Custard
- In a bowl, whisk eggs, half-and-half, garlic powder, onion powder, salt, and pepper until smooth.
- Pour gently over the sausage and cheese.
- Add the Top Crust (Optional but Traditional)
- Place the second crust over the filling. Crimp edges to seal.
- Cut 4–5 slits in the top to allow steam to escape.
- 🥧 Prefer open-faced? Skip the top crust for a quiche-like finish—just reduce bake time by 5 minutes.
- Bake to Golden Perfection
- Bake for 35–45 minutes, until the crust is deep golden and the center is set (no jiggle).
- ⏱️ Cover edges with foil if browning too quickly.
- Let rest 10–15 minutes before slicing—this helps the custard set.
🍴 Serving Suggestions
- Slice into wedges and serve warm with a side salad or fruit.
- Perfect for brunch buffets, holiday tables, or cozy weeknight dinners.
- Leftovers reheat beautifully—store covered in the fridge for up to 3 days.
