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Monterey Sausage Pie

Monterey Sausage Pie
It's a snap to make this dish using baking mix. I got the idea from a similar recipe with hamburger and cheddar cheese. That version was too bland for my family, but I made a few changes, and this is a hit! —Bonnie Marlow, Ottoville, Ohio
8 ServingsPrep: 15 min. Bake: 25 min. + standing

Ingredients

  • 1 pound bulk pork sausage
  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 1/2 cup chopped fresh mushrooms
  • 3 teaspoons minced garlic
  • 2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided
  • 1-1/3 cups milk
  • 3 eggs
  • 3/4 cup biscuit/baking mix
  • 3/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper

Directions

  • In a large skillet, cook the sausage, onion, red pepper and mushrooms
  • over medium heat until meat is no longer pink. Add garlic; cook 1
  • minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased
  • 9-in. deep-dish pie plate.
  • In a small bowl, combine the milk, eggs, biscuit mix, sage and
  • pepper. Pour over sausage mixture.
  • Bake at 400° for 20-25 minutes or until a knife inserted near the
  • center comes out clean. Sprinkle with remaining cheese; bake 1-2
  • minutes longer or until cheese is melted. Let stand for 10 minutes
  • before cutting. Yield: 8 servings.
© Taste of Home 2013

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Monterey Sausage Pie (continued)

Nutrition Facts: 1 serving (1 piece) equals 361 calories, 26 g fat (12 g saturated fat), 137 mg cholesterol, 609 mg sodium, 14 g carbohydrate, 1 g fiber, 18 g protein.
© Taste of Home 2013