Monterey Sausage Pie

This Monterey Sausage Pie is a comforting and hearty dish perfect for breakfast, brunch, or even a casual dinner. Its rich blend of savory sausage and creamy cheeses baked in a flaky crust makes it a crowd-pleaser that you can easily prepare ahead of time for busy mornings or lazy weekends.

I first made this pie on a weekend when I needed something filling yet fuss-free, and it instantly became a family favorite for our Sunday brunches.

Ingredients

• Pie crust: Any store-bought crust works well or use homemade for a tender flaky base
• Breakfast sausage: Brings bold savory notes and a bit of spice. Choose a good quality fresh sausage for best flavor
• Monterey Jack cheese: Melts smoothly and adds creamy mildness. Pick a fresh block to shred yourself for better texture
• Cheddar cheese: Sharp and flavorful to complement the Monterey Jack. Avoid pre-shredded to prevent clumping
• Large eggs: Provide structure and richness. Farm fresh eggs add depth of flavor
• Heavy cream: Adds indulgent creaminess to the custard base
• Milk: Lightens the cream without losing moisture. Whole or 2 percent milk works fine
• Salt and pepper: Balance and enhance all the flavors
• Ground mustard: Optional but adds a subtle tangy warmth
• Red pepper flakes: Optional for a gentle kick and extra dimension

Instructions

Preheat The Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius to ensure it reaches the perfect temperature by bake time.

Cook The Sausage:

Place your breakfast sausage in a large skillet over medium heat. Cook thoroughly, stirring to break it apart as it browns evenly. Once cooked, drain the excess fat to avoid a greasy filling and set the sausage aside so it cools slightly.

Mix The Custard:

In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and optional ground mustard and red pepper flakes. Whisk until everything is well combined and slightly frothy to help create a light, airy filling.

Prepare The Pie Crust:

Lay your pie crust in a pie dish, pressing it gently to fit the edges without tearing. This crust will serve as the sturdy but tender base.

Assemble The Filling:

Evenly spread the cooked sausage over the pie crust, creating a generous layer. Next, sprinkle the shredded Monterey Jack cheese, followed by the cheddar cheese, covering the sausage completely.

Pour The Custard:

Slowly pour the egg and cream mixture over the layered sausage and cheese. Pour evenly so all ingredients are covered and will bake together beautifully.

Bake The Pie:

Place the pie dish in the oven and bake for 30 to 35 minutes. Look for the filling to be set and no longer jiggly when you give the pan a gentle shake. The top should develop a light golden brown color.

Cool And Serve:

Remove from the oven and allow the pie to cool for at least 10 minutes. This resting helps the custard fully set and makes slicing easier.

Monterey Jack cheese is my secret weapon in this pie because it melts so smoothly and keeps the filling creamy without becoming rubbery. I remember bringing this pie to a holiday brunch and everyone kept asking for the recipe because it was such a perfect, comforting dish.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the crust from getting soggy.

Ingredient Swaps

Ground turkey or chicken sausage works if you want a leaner pie. Cheese can be swapped with Colby or a mild mozzarella if Monterey Jack is not available.

Serving Ideas

Serve with a fresh green salad or roasted vegetables to balance the richness. It also pairs well with salsa or a simple dollop of sour cream.

This rich and cheesy pie is a great make-ahead dish for busy mornings or special brunches. Enjoy the comforting flavors with your family and friends.

Frequently Asked Recipe Questions

→ What type of cheese is best for this pie?

A combination of Monterey Jack and cheddar cheese provides a creamy yet sharp flavor profile that complements the sausage well.

→ Can I prepare the crust from scratch?

Yes, a homemade pie crust works beautifully for this dish, but store-bought crusts offer a convenient alternative without sacrificing taste.

→ How do I prevent the crust from becoming soggy?

Cooking the sausage thoroughly and draining excess fat helps keep the crust crisp. You can also bake the crust briefly before adding fillings.

→ Is it possible to add a bit of spice?

Yes, adding red pepper flakes into the egg mixture imparts a gentle heat without overpowering the other ingredients.

→ What is the best way to serve this dish?

Allow it to cool slightly before slicing to ensure clean cuts, then serve warm to enjoy the full blend of flavors and textures.

→ Can I substitute the breakfast sausage?

Other savory ground meats like pork or turkey sausage can be used, adjusting seasoning as needed to maintain flavor balance.