Cheesy Monterey Sausage Pie
Sure — here’s a rewritten version with the same recipe details but different wording:
Monterey Sausage Pie
A rich and comforting crustless pie made with savory pork sausage, creamy Monterey Jack cheese, and fragrant sage. The baking mix blends into the egg mixture as it cooks, creating a tender, lightly firmed crust without the need for pastry.
Ingredients
Sausage Mixture
- 1 lb bulk pork sausage
- 2½ cups shredded Monterey Jack cheese, divided
- 3 tsp minced garlic
Egg Mixture
- 1⅓ cups milk
- ¾ cup biscuit or baking mix, such as Bisquick
- 3 eggs
- ¾ tsp rubbed sage
- ¼ tsp black pepper
Directions
- Brown the sausage: Heat the oven to 400°F. Cook the sausage in a large skillet over medium heat, breaking it apart as it browns. Once fully cooked, add the garlic and sauté for about 1 minute. Drain off any excess fat.
- Build the filling: While the sausage is still warm, mix in 2 cups of the shredded Monterey Jack. Spoon the mixture into a greased 9-inch deep-dish pie plate and spread it into an even layer.
- Mix the custard: Whisk together the milk, eggs, baking mix, sage, and pepper until the mixture is well combined and smooth. Pour it evenly over the sausage mixture.
- Bake: Place the pie in the oven and bake for 20–25 minutes. It should be golden on top and set in the center, with a knife coming out clean when inserted near the middle.
- Add the final cheese: Scatter the remaining ½ cup of Monterey Jack over the top. Bake for another 30–60 seconds, just until the cheese is melted and lightly bubbly.
- Cool briefly: Remove from the oven and let the pie rest for about 10 minutes before cutting. This gives the filling time to set, making it easier to slice neatly.
