Monterey Sausage Pie
A delightful and savory pie filled with sausage, cheese, and vegetables, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 1 pie crust 1 pie crust Store-bought or homemade.
- 1 pound 1 pound sausage (Italian or breakfast sausage) Use your preferred type of sausage.
- 1 cup 1 cup shredded cheese (cheddar or Monterey Jack) Choose cheese according to your taste.
- 1 small 1 small onion, chopped For flavor.
- 1 bell pepper 1 bell pepper, chopped Any color works.
- 2-3 cloves 2-3 cloves garlic, minced For enhanced flavor.
- 2 large 2 eggs Large eggs recommended.
- 1/2 cup 1/2 cup milk Whole milk works best.
- to taste Salt and pepper Season to your preference.
- optional Optional: spices (e.g., paprika, oregano, or Italian seasoning) Customize to your taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the sausage, onion, bell pepper, and garlic over medium heat until the sausage is browned and the vegetables are tender. Drain excess fat.
- In a bowl, whisk together the eggs and milk. Stir in the cooked sausage mixture, cheese, salt, and pepper.
- Place the pie crust in a pie dish and pour the filling into the crust.
- Bake in the preheated oven for 25-30 minutes or until the filling is set and the top is golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat in the oven before serving. For a vegan version, use vegan sausage and cheese, and add extra veggies like spinach or mushrooms.