Monterey Sausage Pie Layers (Printable Version)
A hearty layered pie with sausage, sautéed onion and pepper, creamy custard, and melted cheeses baked golden.
# Everything You’ll Need:
→ Meats
01 -
1 pound bulk pork sausage
→ Vegetables
02 -
1 medium onion, chopped (about 1 cup)
03 -
1 green bell pepper, chopped (optional)
04 -
2 tablespoons chopped green onions or chives (optional, for garnish)
→ Cheeses
05 -
1 cup shredded Monterey Jack cheese
06 -
1 cup shredded sharp cheddar cheese
→ Custard
07 -
4 large eggs
08 -
1 cup half-and-half
09 -
1/4 cup all-purpose flour
10 -
1 teaspoon baking powder
11 -
1/2 teaspoon kosher salt
12 -
1/4 teaspoon freshly ground black pepper
# Steps to Cook:
01 -
Heat a large skillet over medium heat. Add the bulk pork sausage, breaking it apart, and cook, stirring occasionally, for 7 to 8 minutes until fully browned and crumbly. Transfer sausage to paper towels to drain excess fat, leaving about 1 tablespoon of drippings in the pan.
02 -
Add chopped onion and green bell pepper (if using) to the skillet. Cook over medium heat for about 5 minutes, stirring frequently, until onions are translucent and vegetables soften. Remove from heat and set aside.
03 -
Preheat oven to 350°F. Grease a 9-inch pie dish thoroughly with butter or cooking spray, especially the sides to ensure easy serving.
04 -
Spread the drained sausage evenly over the bottom of the prepared pie dish. Top with the sautéed onions and bell pepper mixture. Sprinkle the shredded Monterey Jack and sharp cheddar cheeses evenly over the vegetables.
05 -
In a large bowl, beat the eggs vigorously. Whisk in the half-and-half until combined. Add flour, baking powder, salt, and pepper. Continue whisking until the mixture is smooth with no lumps and pours easily.
06 -
Pour the custard evenly over the layered ingredients in the pie dish. Gently tap the dish on the counter a few times to release air bubbles. Place the pie dish on a baking sheet to catch any overflow.
07 -
Bake in the preheated oven for 35 to 40 minutes, until the top is golden and a knife inserted in the center comes out clean. The pie will puff up during baking and settle as it cools.
08 -
Allow the pie to rest at room temperature for at least 5 minutes to set the custard. Garnish with chopped green onions or chives if desired. Slice and serve warm alongside a salad or preferred side.
# Extra Suggestions:
01 -
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in a 300°F oven or microwave. The pie also freezes well for up to 2 months when tightly wrapped; thaw overnight in the refrigerator before reheating.
02 -
For gluten-free preparation, substitute the all-purpose flour with a gluten-free flour blend.
03 -
Shredding cheese fresh ensures a smoother melt and better flavor.
04 -
Resting the pie before slicing allows the custard to firm up for clean, neat servings.