Of course! “Monterey Sausage Pie” is a hearty, comforting dish that combines the savory flavors of sausage, cheese, and eggs in a convenient, sliceable form. It’s essentially a crustless quiche or a savory pie, perfect for breakfast, brunch, or dinner.
Here is a classic recipe and some variations to make it your own.
Classic Monterey Sausage Pie
This version highlights the classic flavors of spicy sausage and Monterey Jack cheese.
Yield: 6-8 servings Prep time: 20 minutes Cook time: 40-50 minutes
Ingredients:
· 1 lb (450g) bulk Italian sausage (mild or hot, based on preference)
· 1 medium onion, chopped
· 1 bell pepper (any color), chopped
· 1 cup sliced mushrooms (optional)
· 2 cloves garlic, minced
· 6 large eggs
· 1 cup (120g) all-purpose flour
· 1 teaspoon baking powder
· 2 cups (8 oz / 225g) shredded Monterey Jack cheese
· 1 cup (8 oz / 225g) small-curd cottage cheese OR ricotta cheese
· ½ cup (1 stick / 113g) butter, melted and slightly cooled
· 1 teaspoon dried oregano or Italian seasoning
· ½ teaspoon salt (taste first, as the sausage adds salt)
· ¼ teaspoon black pepper
· Optional add-ins: 1 (4 oz) can diced green chiles, 1 cup frozen spinach (thawed and squeezed dry), or ½ cup sliced black olives.
Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9-inch or 10-inch deep-dish pie plate or a 9×9 inch square baking dish.
- Cook Sausage and Veggies: In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until it’s no longer pink. Add the onion, bell pepper, and mushrooms (if using). Cook for 5-7 minutes until the vegetables are softened. Add the garlic and cook for one more minute. Drain off any excess grease and set aside to cool slightly.
- Prepare the Egg Base: In a large bowl, whisk the eggs until well beaten. Add the flour and baking powder, and whisk until just combined and smooth (a few small lumps are okay).
- Combine All Ingredients: Stir in the shredded Monterey Jack cheese, cottage cheese (or ricotta), melted butter, oregano, salt, and pepper into the egg mixture. Finally, fold in the cooked sausage and vegetable mixture (and any other optional add-ins like green chiles).
- Bake: Pour the entire mixture into the prepared baking dish and spread it out evenly.
- Bake for 35-45 minutes, or until the top is golden brown and a knife or toothpick inserted into the center comes out clean. The center should be set and not jiggly.
- Rest and Serve: Let the pie stand for 5-10 minutes before slicing. This allows it to set up perfectly for clean slices.
Tips & Variations:
· Cheese Swap: The “Monterey” in the name traditionally refers to Monterey Jack cheese, but feel free to use a blend. A combination of Monterey Jack and sharp cheddar is fantastic. Pepper Jack cheese will add a great kick.
· Meat Variations: Instead of Italian sausage, you can use:
· Breakfast Style: 1 lb of breakfast sausage and add a pinch of sage or red pepper flakes.
· Lighter Option: 1 lb of ground turkey or chicken sausage.
· Crust Option: For a more traditional pie feel, you can line your pie dish with an unbaked pie crust. Pre-bake it for 10 minutes (blind bake) before adding the filling to prevent a soggy bottom.
· Make-Ahead: This is a great dish to prepare ahead. Assemble the entire pie, cover, and refrigerate overnight. Let it sit at room temperature for 20-30 minutes before baking as directed. You may need to add a few extra minutes to the baking time.
· Serving Suggestions:
· For Breakfast/Brunch: Serve with a side of fresh fruit, hash browns, or a light salad.
· For Dinner: Serve with a side salad, roasted vegetables, or a cup of soup.
Enjoy your delicious and satisfying Monterey Sausage Pie! It’s a crowd-pleaser that’s easy to customize.