Cheesy Monterey Sausage Pie

This Monterey Sausage Pie is a savory, crust-free brunch favorite that lands somewhere between a quiche and a hearty pancake. Monterey Jack brings a smooth, buttery melt that pairs beautifully with the warm, peppery notes of rubbed sage. By whisking the baking mix directly into the eggs, the dish forms its own soft “crust,” making it easier—and often more satisfying—than a traditional pastry-based pie.

Monterey Sausage Pie

Ingredients

Protein & Cheese

Ingredient	Amount
Bulk pork sausage	1 lb
Monterey Jack cheese, shredded (divided)	2½ cups
Minced garlic	3 tsp

Custard Base

Ingredient	Amount
Milk	1⅓ cups
Biscuit or baking mix (such as Bisquick)	¾ cup
Eggs	3
Rubbed sage	¾ tsp
Black pepper	¼ tsp

Instructions

Step 1: Cook the Sausage
Preheat the oven to 400°F. In a large skillet over medium heat, cook the pork sausage until fully browned and no longer pink. Add the minced garlic and cook for about 1 minute, until fragrant. Drain off all excess grease to keep the pie from becoming greasy.

Step 2: Build the Base
Mix 2 cups of the shredded Monterey Jack cheese into the warm sausage. Spread the mixture evenly into a greased 9-inch deep-dish pie plate.

Step 3: Mix the Custard
In a small bowl, whisk together the milk, eggs, baking mix, rubbed sage, and black pepper until smooth. Carefully pour this mixture over the sausage and cheese.

Step 4: Bake
Place the pie in the oven and bake for 20–25 minutes, until the top turns golden and a knife inserted near the center comes out clean.

Step 5: Add Final Cheese
Sprinkle the remaining ½ cup of cheese over the top and return the pie to the oven for 30–60 seconds, just until the cheese melts and bubbles.

Step 6: Rest and Serve
Allow the pie to rest for about 10 minutes before slicing. This helps the custard set and ensures neat, clean slices.