Monterey Sausage Pie

3. Cook the Sausage and Vegetables

1. Heat a large skillet over medium heat.
2. Add the sausage, breaking it into small crumbles with a spatula.
3. Once the sausage starts to brown, add the onion, green bell pepper, and garlic.
4. Cook for 5–7 minutes until vegetables are soft and the sausage is fully cooked.
5. Drain any excess grease to keep the filling from being too oily.

4. Mix the Filling

1. In a large bowl, whisk together eggs, milk, salt, pepper, paprika, and thyme.
2. Stir in the cooked sausage mixture and shredded cheeses until evenly combined.

5. Assemble the Pie

1. Pour the filling into the prepared pie crust, spreading it evenly.
2. Optional: Sprinkle a little extra cheese on top for a bubbly, golden finish.

6. Bake

1. Place the pie on the middle rack of the oven.
2. Bake for 35–40 minutes, or until the top is golden brown and the filling is set (a knife inserted in the center should come out clean).
3. Let the pie cool for 10–15 minutes before slicing to allow the filling to firm up.

7. Serve

Cut into wedges and serve warm. This pie pairs wonderfully with a simple green salad, roasted vegetables, or even a side of fresh fruit. Leftovers can be refrigerated for up to 3 days and taste great reheated in the microwave or oven.

Tips for Perfection

• Cheese choice: Monterey Jack provides creamy meltiness, while cheddar adds a sharper flavor. Feel free to experiment with Swiss, Colby, or pepper jack for a different twist.
• Vegetable variations: Mushrooms, spinach, or diced tomatoes make excellent additions.
• Spice it up: Add a pinch of red pepper flakes or hot sauce to the filling for a spicy kick.
• Make it ahead: Assemble the pie the night before and refrigerate. Bake it fresh the next day for a quick, stress-free meal.

The Monterey Sausage Pie is more than just a meal—it’s a comforting, flavorful experience that satisfies both the heart and the appetite. With its melty cheese, savory sausage, and buttery crust, it’s no wonder this pie has become a favorite in kitchens everywhere.

If you want, I can also make a simplified printable recipe card version of this pie for quick reference while cooking. Do you want me to do that?