A cozy, cheesy classic with a savory twist—perfect for brunch, dinner, or anytime comfort food is calling.
I still remember the first time I made this Monterey Sausage Pie—it was one of those chilly Sunday mornings when you can practically hear the coffee pot humming and the windows are just slightly fogged up from the oven warming the kitchen. We had company over for brunch (my cousin Lisa and her two bottomless-pit teenage boys), and I knew I needed something hearty, cheesy, and guaranteed to disappear fast. This pie more than delivered.
You know how some recipes just wrap you up like a warm blanket? This one does that for me every single time. The smoky sausage, the sweet bell peppers, the gooey Monterey Jack cheese all tucked into a golden pie crust… it’s the kind of dish that makes everyone stop mid-bite and go, “Wait, what is this?!” I couldn’t wait to share it with you—because trust me, it’s that good.
Why You’ll Love This Monterey Sausage Pie?
- Flavor-packed & hearty: Each bite is loaded with savory sausage, melty cheese, and just the right amount of spice.
- Perfect texture: The flaky crust contrasts beautifully with the creamy, cheesy filling.
- Easy to prep ahead: Great for early mornings or busy weeknights—just assemble, refrigerate, and bake when ready!
- Crowd-pleaser: Whether it’s brunch, dinner, or a potluck, this pie never leaves leftovers.
Can I freeze this pie?
Absolutely! Bake it, let it cool completely, then wrap tightly in foil and freeze. Reheat in the oven at 350°F (still wrapped in foil) for about 30 minutes.
What if I don’t have Monterey Jack cheese?
You can sub in pepper jack for a spicier version, or even use a mild cheddar. Just avoid pre-shredded mixes with added starches—they don’t melt as well.
Can I make this crustless?
Yes! Just spray a pie dish well and follow the same steps without the crust. It becomes a delicious crustless quiche.
Ingredients:
Here’s everything you need to create your own Monterey magic:
- 1 deep-dish pie crust (store-bought or homemade—whatever works for you!)
- 1 pound pork breakfast sausage – I love using a sage-flavored variety, but spicy works too if you like a kick.
- 1/2 cup diced yellow onion – adds just the right sweetness.
- 1/2 cup diced red bell pepper – for color and a mild, fresh bite.
- 2 cloves garlic, minced – always makes everything better.
- 2 cups shredded Monterey Jack cheese – creamy, melty, and a little bit sharp.
- 3 large eggs
- 3/4 cup whole milk – helps the pie set into that custardy goodness.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika – optional, but I highly recommend it for a little smoky depth.
Instructions:
Step 1: Preheat and Prep
Start by preheating your oven to 375°F. Place your pie crust into a 9-inch deep-dish pie plate and crimp the edges if you’re feeling fancy. Pop it in the fridge while you prep the filling—it helps keep it flaky.
Step 2: Cook the Sausage Mixture
In a large skillet over medium heat, cook the sausage until it’s browned and crumbled. Drain excess grease, but leave just a touch for flavor. Add in the onion, bell pepper, and garlic, and cook for another 3–4 minutes, until everything’s soft and fragrant. Let it cool slightly.
Step 3: Layer the Goodness
Take your pie crust out of the fridge. Spread half of the shredded Monterey Jack cheese in the bottom. Top with the sausage-veggie mixture, then sprinkle the rest of the cheese on top.
Step 4: Make the Egg Custard
In a medium bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika. Pour this mixture evenly over the sausage and cheese in the pie crust. It might look a bit full—that’s okay! Just don’t fill it to the brim or you’ll have a lava flow in your oven.
Step 5: Bake It Up
Carefully place the pie on a baking sheet (just in case of drips) and bake for 35–40 minutes, or until the top is golden, the center is set, and a knife inserted in the middle comes out clean. Let it rest for 10 minutes before slicing. Trust me—it’s worth the wait.
Pro Tips for Success:
- Use freshly shredded cheese if you can—it melts better and gives that ooey-gooey texture we all love.
- Let the pie rest after baking so it sets properly. Cutting too soon will make it messy (though still delicious).
- Customize it! Add chopped spinach, mushrooms, or jalapeños to make it your own.
- Make ahead tip: You can fully assemble this the night before. Just cover it tightly and refrigerate, then bake in the morning (add 5–10 minutes to baking time if baking cold).
Storage and Serving Suggestions:
- Storing leftovers: Wrap cooled slices in foil or store in an airtight container. Keeps well in the fridge for 3–4 days.
- To reheat: Warm slices in a 325°F oven for about 10 minutes, or microwave for 1–2 minutes (the oven keeps it crispier!).
- Serving ideas: Serve with a simple green salad for dinner or fresh fruit and coffee for brunch. A little dollop of sour cream or salsa on top takes it to another level!
