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

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
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES: 8 servings


  • 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

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.


  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

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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."

Reviewed Apr. 19, 2014

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

Reviewed Feb. 28, 2014

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

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.


Reviewed Mar. 23, 2013

"I love this dish."

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