1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Roll out your pie crust into a 9-inch pie dish and press it gently into the bottom and sides. Crimp the edges as desired. Set aside.
2. Cook the Sausage Mixture
In a large skillet over medium heat, cook the ground sausage until browned and no longer pink, about 6–8 minutes. Add the diced onion and bell pepper; cook until softened, about 4–5 minutes. Drain any excess fat and remove from heat.
3. Whisk the Egg Custard
In a mixing bowl, whisk together the eggs, half-and-half, garlic powder, smoked paprika, salt, and pepper until smooth and fully combined.
4. Assemble the Pie
Spread the sausage and veggie mixture evenly into the bottom of the pie crust. Top with the shredded Monterey Jack cheese. Pour the egg mixture over everything, making sure it’s evenly distributed.
5. Bake
Place the pie on the middle rack of your oven and bake for 35–40 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out clean.
6. Cool and Serve
Allow the pie to cool for 10 minutes before slicing. Garnish with fresh parsley if desired. Serve warm and enjoy!
Tips and Variations
Make it vegetarian: Use plant-based sausage or swap with sautéed mushrooms and spinach.
Try other cheeses: Pepper Jack, sharp cheddar, or mozzarella all work well.
Spice it up: Add diced jalapeños or a pinch of cayenne to the egg mixture.
Storage & Reheating
Refrigerate: Store leftovers covered in the fridge for up to 4 days.
Reheat: Warm slices in the microwave or oven at 325°F until heated through.
Perfect For:
Weekend brunches
Holiday mornings
Potluck breakfasts
Easy make-ahead dinners
Meta Description :
This Monterey Sausage Pie is a hearty, cheesy breakfast favorite made with spicy sausage, eggs, Monterey Jack cheese, and veggies in a flaky crust. Perfect for brunch, holidays, or meal prep!
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