Monterey Sausage Pie is a hearty, comforting dish that feels like something straight out of a cozy family kitchen. Packed with savory sausage, melty Monterey Jack cheese, and a soft, custard-like filling baked into a golden crust, this pie is simple, filling, and deeply satisfying. It’s perfect for weeknight dinners, weekend brunch, potlucks, or anytime you need a reliable crowd-pleaser.
What makes this recipe special is its balance: rich but not heavy, flavorful without being complicated. The mild creaminess of Monterey Jack cheese pairs beautifully with seasoned sausage, while the eggs and milk bind everything together into a sliceable, comforting pie. Serve it warm and watch it disappear fast.
Ingredients (Serves 6–8)
For the Filling
- 450 g (1 lb) pork breakfast sausage or mild Italian sausage
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
For the Pie Base
- 1 unbaked 23 cm (9-inch) pie crust (homemade or store-bought)
For the Custard Mixture
- 4 large eggs
- 240 ml (1 cup) whole milk
- 120 ml (½ cup) heavy cream
Cheese
- 225 g (2 cups) Monterey Jack cheese, shredded
Detailed Instructions
Step 1: Prepare the Oven and Crust
Preheat your oven to 190°C (375°F). Place the unbaked pie crust into a 23 cm (9-inch) pie dish and gently crimp the edges. Set aside while you prepare the filling.
Step 2: Cook the Sausage
In a large skillet over medium heat, add the sausage and break it apart with a spoon. Cook for 6–8 minutes, stirring often, until the sausage is fully browned and no pink remains.
Add the chopped onion to the skillet and continue cooking for 3–4 minutes, until the onion becomes soft and translucent.
Drain off excess grease if needed, then season the mixture with garlic powder, black pepper, and salt. Remove from heat and allow the sausage mixture to cool slightly.
Step 3: Assemble the Pie Filling
Spread the cooked sausage and onion mixture evenly over the bottom of the prepared pie crust.
Sprinkle the shredded Monterey Jack cheese evenly over the sausage layer, making sure it reaches close to the edges for even melting.
Step 4: Make the Custard
In a medium bowl, whisk together the eggs, milk, and heavy cream until smooth and fully combined.
Slowly pour the custard mixture over the sausage and cheese layers in the pie crust. The liquid should settle evenly throughout the filling.
Step 5: Bake the Pie
Carefully transfer the pie to the preheated oven. Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
To test doneness, insert a knife into the center—if it comes out mostly clean, the pie is ready. If the crust browns too quickly, loosely cover the edges with foil during the last 10 minutes.
Step 6: Rest Before Serving
Remove the pie from the oven and let it rest for 10–15 minutes before slicing. This helps the filling firm up and makes cleaner slices.
Serving Suggestions
Monterey Sausage Pie is incredibly versatile and pairs well with:
- A simple green salad
- Roasted vegetables
- Fresh fruit for brunch
- Toasted bread or biscuits
It works equally well as a breakfast dish, lunch entrée, or dinner centerpiece.
Tips for the Best Sausage Pie
- Use mild sausage if serving a crowd—spicy sausage can overpower the cheese.
- Shred your own cheese for smoother melting.
- Let the pie rest before slicing to avoid a runny center.
- Whole milk and cream give the custard the best texture.
