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Monterey Sausage Pie

This savory pie features bulk chicken sausage, two types of melty cheese, and a custardy egg-batter crust that puffs up beautifully as it bakes. It’s a versatile dish perfect for breakfast, lunch, or dinner, and it reheats beautifully for those busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bulk chicken sausage 450g; can substitute with turkey or pork sausage
  • 1 medium onion, chopped about 1 cup
  • 1½ cups shredded Monterey Jack cheese 6 oz (170g)
  • 1½ cups shredded Cheddar cheese 6 oz (170g)
  • 1 cup whole milk 240ml; whole milk is key for a custardy texture
  • ½ cup all-purpose flour 65g
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 eggs (large) Large eggs

Equipment

  • Skillet
  • 9-inch deep dish pie plate
  • Medium bowl
  • Whisk
  • Wooden spoon
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C) and place a skillet over medium heat.
  2. Add 1 pound of bulk chicken sausage and 1 medium chopped onion to the skillet. Break up the sausage as it cooks and stir occasionally until the meat is nicely browned and the onion turns translucent, about 5-7 minutes. Drain off any excess grease.
  3. Spray or butter a 9-inch deep-dish pie plate and evenly spread the cooked sausage and onion mixture across the bottom.
  4. Sprinkle 1½ cups of shredded Monterey Jack cheese and 1½ cups of shredded Cheddar cheese evenly over the sausage layer.
  5. In a medium bowl, whisk together 1 cup of whole milk, ½ cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, ¼ teaspoon of black pepper, and 4 large eggs until the mixture is smooth.
  6. Carefully pour the egg mixture over the sausage and cheese layers, making sure it seeps down and around all the ingredients.
  7. Place the pie in the preheated oven and bake for 30-35 minutes, or until the center is completely set and the top turns a gorgeous golden brown.
  8. Remove the pie from the oven and let it rest for 5 minutes before slicing. This resting time is essential for clean slices and a set interior.

Notes

This Monterey Sausage Pie is as versatile as it is delicious. You can easily swap the chicken sausage with turkey, pork, or even a plant-based alternative, and consider adding vegetables like bell peppers, spinach, or mushrooms for extra flavor and nutrition. For best results, use freshly grated cheese instead of pre-shredded, and serve with a simple green salad or roasted vegetables to balance the richness. The recipe is perfect for any meal and even makes for impressive leftovers.