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Monterey Sausage Pie Recipe
Monterey Sausage Pie Recipe photo by Taste of Home
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Monterey Sausage Pie Recipe

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4.5 13 17
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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
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES: 8 servings

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

Nutritional Facts

361 calories: 1 piece, 26g fat (12g saturated fat), 137mg cholesterol, 609mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 18g protein .

Directions

  1. 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.
  2. In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.
  3. 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.
Originally published as Monterey Sausage Pie in Simple & Delicious March/April 2007, p52


Reviews for Monterey Sausage Pie

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
kerberr15
Reviewed Jul. 3, 2014

"Love this receipe. I change up the veggies and sometimes use pepperjack to spice it up. Everyone who has tried it loves it and I have given out the recipe many times. Great for a make ahead breakfast."

MY REVIEW
Shoes58
Reviewed Apr. 19, 2014

"very good--needed a deeper pie plate though."

MY REVIEW
Joscy
Reviewed Feb. 28, 2014

"Jut happened to see ths recipe. Am very fond of sweet bulk sausage, looks very easy tomae. Delicious lookin'"

MY REVIEW
Appy_Girl
Reviewed Oct. 31, 2013

"Recipe is very tasty. I made just 1/2 of it and that was more than enough for us 2. It reheated very well the next day. It is more like a cobbler verses a Pie. As all of the crust is on top. The filling bakes into the crust real well. This was a most enjoyable recipe. Next time I will make minis. This would make an excellent brunch entre.

Janie"

MY REVIEW
kjw319
Reviewed Mar. 23, 2013

"I love this dish."

MY REVIEW
Sundancer12
Reviewed Nov. 2, 2012

"Left out the mushrooms as we are allergic to them. Added sweet green and yellow peppers with a bit of onion. Yummy!!!"

MY REVIEW
bnrudy
Reviewed Nov. 1, 2012

"I love this recipe. The only change that I made was to leave out the RED BELL PEPPER, but added chopped green chiliesYummmmm!"

MY REVIEW
valanddansmith
Reviewed Aug. 9, 2012

"I've made this several times and it's always good... The only change I make is to leave out the mushrooms."

MY REVIEW
LibbiPeach@cox.net
Reviewed Oct. 10, 2011

"Very tasty, easy recipe. Hubby and son who usually turn up their noses at peppers and mushrooms didn't have an issue with it in this dish."

MY REVIEW
Lms526
Reviewed Apr. 10, 2011

"I would definitely make this again. Super easy to make and very tasty"

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