The very first time I made Monterey Sausage Pie, the aroma that filled my kitchen instantly reminded me of cozy weekend breakfasts and hearty family brunches. As the sausage browned and the cheese melted into a golden blanket over the creamy egg mixture, I knew I had stumbled upon a recipe that would become a regular in my home. It’s comforting, flavorful, unbelievably easy, and the kind of dish that makes everyone ask, “Can I have the recipe?”—and that’s exactly why I love it.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the hearty satisfaction of a breakfast casserole wrapped inside a pie. It’s rich, cheesy, savory, and deeply comforting, yet requires almost no effort. If you want a dish that feels impressive but cooks like a simple one-pan wonder, this is it.
Ingredients
- 1 pound breakfast sausage (mild or hot)
- 1½ cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup milk
- 4 large eggs
- ½ cup Bisquick baking mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Optional: chopped parsley for garnish
I’ve tried this recipe with several different sausage varieties, and although mild sausage is the classic choice, hot sausage adds a wonderful kick if you prefer a little spice. The combination of Monterey Jack and cheddar melts perfectly, but you can substitute with Colby-Jack or pepper jack if that’s what you have. The Bisquick creates a light structure in the pie—don’t skip it, or you’ll lose that custardy-yet-sliceable texture that makes this dish unique.
Equipment Needed
- Large skillet
- Mixing bowl
- Whisk
- 9-inch pie dish
- Measuring cups and spoons
- Spatula
A simple skillet is all you need to cook the sausage evenly, and a whisk helps blend the egg mixture until silky smooth. A glass or ceramic pie dish works best because it distributes heat evenly, producing that beautiful golden top. I’ve used both metal and ceramic, and while both work, I find ceramic gives the prettiest finish.
Step-by-Step Instructions
When I make Monterey Sausage Pie, I always begin by browning the sausage in a large skillet. The key at this stage is breaking it into small crumbles so every bite gets a perfect balance of egg, cheese, and sausage. As it cooks, I love watching the sausage edges crisp slightly—those little browned bits bring so much flavor. Once fully cooked, I drain any excess grease to keep the pie from becoming oily.(See the next page below to continue…)