Why Make This Pie?
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Rich, creamy, and packed with savory sausage flavor
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Simple ingredients, no complicated techniques
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Great for breakfast, brunch, or dinner
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Reheats beautifully for leftovers
Ingredients
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1 pound bulk pork sausage (or turkey sausage for a lighter option)
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2½ cups shredded Monterey Jack cheese, divided
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1⅓ cups milk
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3 large eggs
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¾ cup biscuit/baking mix (such as Bisquick)
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¾ teaspoon rubbed sage
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¼ teaspoon black pepper
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3 teaspoons minced garlic (optional, about 3 cloves)
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½ cup finely chopped onion (optional)
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½ cup finely chopped green bell pepper (optional)
Equipment Needed
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Large skillet
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9-inch deep-dish pie plate
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Small mixing bowl
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Whisk
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Measuring cups and spoons
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Spatula or wooden spoon
Method
1. Preheat the oven
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Preheat your oven to 400°F (200°C).
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Grease a 9-inch deep-dish pie plate with butter or non-stick spray.
2. Cook the sausage
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In a large skillet over medium heat, cook the sausage until no longer pink, breaking it up with a spatula as it cooks (about 5–7 minutes).
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If using onion and bell pepper, add them during the last 3–4 minutes of cooking to soften.
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If using garlic, add it during the last minute and cook until fragrant.
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Drain any excess fat from the skillet.
3. Add cheese to the sausage
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Stir 2 cups of the shredded Monterey Jack cheese into the cooked sausage mixture.
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Transfer the mixture to the prepared pie plate and spread it evenly.
4. Make the egg batter
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In a small bowl, whisk together the milk, eggs, biscuit mix, rubbed sage, and black pepper until smooth.
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If you didn’t add vegetables to the skillet, you can stir them into this batter now.
5. Assemble the pie
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Pour the egg batter evenly over the sausage and cheese mixture in the pie plate. Do not stir.
6. Bake
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Bake uncovered for 20–25 minutes, until a knife inserted near the center comes out clean.
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Sprinkle the remaining ½ cup of Monterey Jack cheese over the top.
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Return to the oven for 1–2 minutes longer, just until the cheese is melted and bubbly.
7. Rest and serve
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Let the pie stand for 10 minutes before slicing. This allows it to set up for clean cuts.
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Serve warm, garnished with chopped green onions or fresh parsley if desired.
Storage
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Refrigerator – store covered in the pie plate or in an airtight container for up to 4 days.
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Reheating – reheat individual slices in the microwave for 30–60 seconds, or warm the whole pie in a 350°F (175°C) oven for 10–15 minutes.
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Freezer – cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations
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Spicy version – use hot Italian sausage or add ½ teaspoon red pepper flakes to the sausage while cooking.
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Extra cheesy – use a blend of Monterey Jack and sharp cheddar cheese.
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Vegetable loaded – add diced bell peppers, onions, mushrooms, or zucchini.
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Low-carb / keto – skip the biscuit mix and pie crust. Use a low-carb baking mix or add an extra 2 eggs and reduce the milk to ¾ cup.
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With pie crust – line the pie plate with an unbaked 9-inch pie crust before adding the filling for a more traditional pot pie texture .
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Herb variation – replace the rubbed sage with 1 teaspoon of Italian seasoning or dried thyme .
Serving Suggestions
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With a simple green salad dressed in vinaigrette
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Alongside fresh fruit or a fruit salad
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With a spoonful of salsa or hot sauce on top
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As part of a brunch spread with roasted potatoes or fresh-cut veggies
Tips for Best Results
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Drain the sausage well – excess grease will make the pie soggy and heavy.
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Let the pie rest – the 10-minute rest is essential for clean slices. Cutting too soon will cause the pie to fall apart.
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Use a deep-dish pie plate – a standard shallow pie plate may overflow. If using a standard plate, reduce the recipe by ⅓.
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Do not overbake – the pie is done when a knife comes out clean. Overbaking can make the eggs rubbery.
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Grate your own cheese – pre-shredded cheese contains anti-caking agents that affect melting. Freshly grated Monterey Jack melts much better.
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Make ahead – assemble the pie the night before (without baking), cover, and refrigerate. Add 5–10 minutes to the baking time when cooking from cold.