This Sunday-Table Monterey Sausage Pie is a comforting, family-style dish perfect for slow mornings or relaxed dinners. Packed with savory sausage, creamy eggs, and melty Monterey Jack cheese in a tender crust, itās hearty, satisfying, and made to be shared.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 lb (450 g) breakfast sausage
- 1 cup shredded Monterey Jack cheese
- 4 large eggs
- 1 cup milk
- Ā½ tsp salt
- Ā½ tsp black pepper
- Ā¼ tsp paprika
- Ā½ tsp dried parsley or chives
Instructions
- Prepare the oven and crust
Preheat the oven to 375Ā°F (190Ā°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Set aside. - Cook the sausage
In a skillet over medium heat, cook the breakfast sausage until fully browned, breaking it into crumbles. Drain excess grease and let cool slightly. - Assemble the pie
Spread the cooked sausage evenly over the bottom of the pie crust. Sprinkle the shredded Monterey Jack cheese evenly on top. - Mix the egg filling
In a bowl, whisk together the eggs, milk, salt, black pepper, paprika, and dried herbs until smooth. - Fill the pie
Carefully pour the egg mixture over the sausage and cheese, ensuring everything is evenly covered. - Bake
Bake for 40ā45 minutes, until the center is set and the top is lightly golden. If the crust browns too quickly, loosely cover the edges with foil. - Rest and serve
Let the pie rest for 10 minutes before slicing. Serve warm.
āØ Tip: Add sautĆ©ed onions or bell peppers for extra flavor, or serve with a simple green salad to complete the meal.
