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Monterey Sausage Pie


  • 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 shredded Monterey Jack cheese, divided
  • 1-1/3 cups whole milk
  • 3 large 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 in 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.

Nutrition Facts

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


Average Rating:
  • Liz
    Oct 23, 2018
    I followed all directions and my family loved it! I have to make a double batch so everyone can eat it for lunch the next day. Love it!
  • Eva
    Mar 29, 2018

    I made this recipe just as written, and it was a hit with my family! Even my 19-month old granddaughter liked it! Next time, I will try adding some zucchini.

  • JCV4
    Nov 23, 2016

    Great-tasting and easy recipe! You can add whatever veggies you like and switch up the cheese. I added more garlic, some shredded zucchini, and mozzarella cheese. It was delicious!

  • kerberr15
    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.

  • Shoes58
    Dec 31, 1969

    very good--needed a deeper pie plate though.

  • Joscy
    Dec 31, 1969

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

  • Appy_Girl
    Dec 31, 1969

    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.


  • kjw319
    Mar 23, 2013

    I love this dish.

  • Sundancer12
    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!!!

  • bnrudy
    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!

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