Description
Monterey Sausage Pie is a hearty and flavorful breakfast casserole featuring browned sausage, a rich blend of cheeses, fresh bell peppers, and herbs baked in an egg custard. This savory pie is easy to prepare and perfect for a satisfying morning meal or brunch.
Ingredients
Scale
Sausage Layer
- 1 pound ground breakfast sausage
Egg Mixture
- 6 large eggs
- 1 cup half-and-half or milk
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Vegetables
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red bell pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish to prevent sticking.
- Cook Sausage: In a large skillet over medium heat, cook the ground breakfast sausage until it is fully browned. Drain any excess grease from the skillet, then evenly spread the cooked sausage in the prepared pie dish to form a base layer.
- Mix Egg Batter: In a mixing bowl, whisk together the eggs, half-and-half (or milk), all-purpose flour, baking powder, salt, and black pepper until the mixture is smooth and well combined.
- Add Cheese and Vegetables: Stir the shredded Monterey Jack cheese, shredded cheddar cheese, chopped red bell pepper, and fresh parsley into the egg mixture until everything is evenly incorporated.
- Assemble Pie: Pour the prepared egg and cheese mixture over the sausage layer in the pie dish. Use a spatula to smooth the top evenly.
- Bake: Place the pie dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the filling is set firmly.
- Cool and Serve: Allow the pie to cool for 5 to 10 minutes before slicing. Serve warm for a delicious breakfast or brunch option.
Notes
- You can substitute heavy cream for half-and-half for a richer custard.
- Use turkey sausage for a lower-fat alternative.
- Add other vegetables like spinach or mushrooms for extra flavor.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- Letting the pie rest after baking helps it to set and slice more cleanly.
