Of course! The name “Monterey Sausage Pie” evokes a hearty, comforting casserole that combines the savory flavors of sausage, cheese, and peppers. It’s not a traditional pie with a pastry crust but rather a “pie” in the sense of a deep-dish, baked dish that’s sliced for serving.
Here is a classic recipe for this delicious, family-friendly meal, along with some background and tips.
What is Monterey Sausage Pie?
This dish is essentially a quiche or crustless breakfast casserole that’s been amped up with Italian flavors. The “Monterey” in the name almost certainly refers to Monterey Jack cheese, known for its excellent melting qualities and mild, buttery flavor that complements the spicy sausage.
It’s a versatile dish perfect for breakfast, brunch, lunch, or even a simple dinner served with a side salad.
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Classic Monterey Sausage Pie Recipe
This recipe yields one 9-inch pie, serving 6-8 people.
Ingredients:
· 1 lb Italian sausage (mild or hot, based on preference), casings removed
· 1 medium onion, finely chopped
· 1 medium bell pepper (any color), finely chopped
· 2 cloves garlic, minced
· 4 large eggs
· 1 cup whole milk or half-and-half (for a richer pie)
· 1/2 cup all-purpose flour
· 1 tsp baking powder
· 2 cups (8 oz) shredded Monterey Jack cheese
· 1/2 cup shredded Parmesan or sharp cheddar cheese (for extra flavor)
· 1 tsp dried oregano or Italian seasoning
· 1/2 tsp salt (taste after adding, as the sausage and cheese are salty)
· 1/4 tsp black pepper
· Optional Add-ins: 4 oz sliced mushrooms, 1 cup chopped fresh spinach, a pinch of red pepper flakes for heat.
Instructions:
1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9-inch deep-dish pie plate or a 9×9 inch square baking dish.
2. Cook the Filling: In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until it’s browned and cooked through. Add the chopped onion and bell pepper (and mushrooms if using) and cook until softened, about 5-7 minutes. Add the garlic and cook for one more minute until fragrant. If using spinach, stir it in at the very end until just wilted. Drain any excess grease from the skillet.
3. Prepare the Egg Mixture: In a large bowl, whisk the eggs and milk together until smooth. Add the flour, baking powder, salt, pepper, and oregano. Whisk vigorously until the batter is smooth and no lumps of flour remain.
4. Combine: Stir the shredded Monterey Jack cheese and the cooked sausage-vegetable mixture into the egg batter. Mix until everything is evenly combined.
5. Bake: Pour the mixture into the greased baking dish. Sprinkle the top with the remaining 1/2 cup of Parmesan or cheddar cheese.
6. Bake for 35-45 minutes, or until the top is golden brown, the edges are pulling away from the dish, and a knife or toothpick inserted into the center comes out clean.
7. Rest and Serve: Let the pie stand for 10-15 minutes before slicing. This allows it to set fully, making it easier to cut into neat slices.
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Recipe Variations & Tips:
· Crust Option: For a more traditional pie feel, you can press a refrigerated pie crust into your pie dish before adding the filling. Pre-bake (blind bake) it for 10 minutes before adding the filling to prevent a soggy bottom.
· Make it Lighter: Use turkey or chicken Italian sausage and low-fat milk. You can also add more vegetables like zucchini or sun-dried tomatoes.
· Spice Level: Control the heat with the type of sausage you use. Hot Italian sausage will give it a significant kick.
· Make-Ahead: This is a fantastic make-ahead dish. Assemble it the night before, cover, and refrigerate. In the morning, let it sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed (you may need to add 5-10 minutes to the baking time).
· Leftovers: Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in the microwave or a 350°F (175°C) oven until warmed through.
Enjoy your homemade Monterey Sausage Pie! It’s a satisfying and flavorful dish that’s sure to become a favorite.