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Monterey Sausage Pie Recipe

Monterey Sausage Pie Recipe

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 YIELD: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


  • 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.

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.

Reviews for Monterey Sausage Pie

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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."

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!!!"

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!"

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."

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."

Reviewed Apr. 10, 2011

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

Reviewed Oct. 18, 2009

"Oops, I forgot to give this 5 stars. It's really a keeper"

Reviewed Oct. 18, 2009

"My husband is great about trying new recipes. We love this and will definately make it again."

Reviewed Dec. 22, 2008


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