Step 4: Assemble the Pie
- Spread the cooked sausage mixture evenly over the pie crust.
- Sprinkle the Monterey Jack and cheddar cheeses over the sausage.
- In a separate bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika.
- Pour the egg mixture over the cheese and sausage, ensuring it is evenly distributed.
Step 5: Bake to Perfection
- Place the pie in the preheated oven and bake for 35–40 minutes, or until the filling is set and the crust is golden brown.
- If the crust edges brown too quickly, cover them with aluminum foil to prevent burning.
- Let the pie cool for 5–10 minutes before slicing.
Step 6: Serve and Enjoy
Slice the Monterey Sausage Pie into generous wedges and serve warm. It pairs wonderfully with a crisp green salad, roasted vegetables, or even a side of fresh fruit for brunch.
Tips for the Best Pie:
- Cheese Variety: Mix cheeses like Monterey Jack, cheddar, or pepper jack for added depth.
- Make Ahead: You can assemble the pie a day ahead and refrigerate it; just bake it fresh before serving.
- Spice it Up: Add a pinch of red pepper flakes or diced jalapeños for a little kick.
The Monterey Sausage Pie is a crowd-pleaser that combines creamy, cheesy goodness with hearty sausage and a flaky crust. It’s simple enough for a weekday meal but impressive enough for guests. Once you try this recipe, it’s sure to become a family favorite!
If you want, I can also make a shortcut version of this pie using store-bought pie crust and pre-cooked sausage to make it even faster without losing flavor.
Do you want me to do that?
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