Every time I make this Monterey Sausage Pie, I am transported back to those lovely Sunday mornings spent in the heart of my kitchen, a warm cup of coffee in hand, and a sense of anticipation filling the air. It’s not just a meal; it’s a gathering of flavors and memories that brings my family around the table. The aroma of sizzling sausage and sautéed vegetables wafts through the house, wrapping everyone in a comforting embrace that says, “We’re home.”
This dish has become a beloved staple in my household, and I can’t wait for you to experience it too! Monterey Sausage Pie is easy to prepare, hearty, and downright delicious. Plus, it’s perfect for brunch, lunch, or a cozy dinner—the kind of meal that warms not only your belly but your heart too. So grab your apron, and let’s make this delightful pie together! You’re going to love it.
How to make Monterey Sausage Pie
Ingredients:
- 1 pound bulk pork sausage: This is the star of the dish! It adds that rich, savory flavor that will make your taste buds dance.
- 1 cup chopped onion: Onions add a wonderful sweetness when cooked, and they’re essential for building flavor.
- 1 cup chopped sweet red pepper: The sweetness and color of these peppers make the dish look and taste amazing!
- 1/2 cup chopped fresh mushrooms: These add earthiness and a nice texture.
- 3 teaspoons minced garlic: Garlic is my favorite go-to for adding depth; it makes everything better.
- 1 pre-made pie crust: I take shortcuts where I can, and a store-bought crust makes this pie quick and simple to prepare.
- 3 eggs: They help bind everything together and give the pie a lovely texture.
- 1 cup shredded cheese (cheddar or your choice): Cheesy goodness is always welcome—feel free to mix it up!
- Salt and pepper to taste: A little seasoning can elevate the dish.
Now, let’s dive into the cooking process. It’s as easy as pie (pun intended!) and perfect for both seasoned cooks and beginners.
Cooking Steps:
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Preheat your oven: Start by preheating your oven to 375°F (190°C). Trust me, this step is crucial for achieving that perfect golden crust.
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Brown the sausage: In a large skillet over medium heat, add your bulk pork sausage. Cook it until it’s nicely browned. Make sure to break it up into small pieces with a spatula as it cooks. It should take about 6-8 minutes.
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Drain the excess fat: Once the sausage is cooked, you want to drain any excess grease. This helps keep the pie from being too oily—no one likes a greasy slice!
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Add the veggies: Toss in your chopped onion, sweet red pepper, mushrooms, and minced garlic into the skillet. Sauté them together until the vegetables have softened, about 5-7 minutes. This step is where your kitchen will start to smell amazing!
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Whisk the eggs: While your veggies are cooking, take a bowl and whisk together the eggs. This is a simple but vital step; it binds everything together beautifully.
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Combine the mixture: Stir the sausage and veggie mixture into the bowl with the whisked eggs. Add salt and pepper, and don’t forget the cheese! You want to mix everything until it’s well combined and looks delicious.
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Prepare the pie crust: Get your pre-made pie crust ready in a pie dish. I usually just press it in gently and make sure it covers the sides perfectly.
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Pour in the filling: Carefully pour the sausage mixture into the pie crust. Spread it out a little to make sure every slice gets a bit of everything!
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Bake the pie: Place your pie in the preheated oven and bake it for about 30-35 minutes. You want the filling to be set, and the crust should turn a gorgeous golden brown.
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Cool and slice: After baking, give your pie a few minutes to cool down. This is important; you don’t want to burn your mouth on the first bite! When it’s cool enough, slice it up and get ready for praises from your family.
Why I Love Making This Dish: What I absolutely adore about Monterey Sausage Pie is how versatile it is. You can customize it with whatever veggies you have on hand. Sometimes I add spinach or even some diced tomatoes if I’m feeling adventurous. It’s a recipe that sparks creativity, and that’s what cooking is all about! Whether I’m making it for a Sunday brunch with my family or just a casual weeknight dinner, it never fails to please everyone’s palate.
What You’ll Need: You won’t need any fancy gadgets to whip this up, just a skillet, a mixing bowl, and a baking dish. Having a sturdy spatula is helpful too, especially for breaking up the sausage while it cooks.
Step-by-Step Guide:
- Preheat the oven to 375°F (190°C): This step is a no-brainer but crucial for ensuring a crispy crust.
- Brown the sausage in the skillet: Get that lovely flavor going!
- Drain the fat: We want the pie delicious and not oily.
- Sauté the veggies with the sausage: This is where the magic happens!
- Whisk your eggs: Simple but so important.
- Mix everything together: Get in there and make sure it’s all combined.
- Pour it into the pie crust: Make sure it’s evenly distributed.
- Bake it: Let that glorious aroma fill your home.
- Cool and serve: Trust me, your family will gather around for this!
Tips for Perfect Results:
- Don’t rush the cooking of the sausage. Make sure it’s nicely browned; it adds so much flavor.
- Let the pie cool before slicing. This makes serving much easier and keeps that perfect structure!
- If you love a little heat, feel free to add some diced jalapeños or a pinch of red pepper flakes for a kick!
Serving Suggestions and Sides: This pie pairs wonderfully with a light salad, perhaps a fresh spinach salad with a lemon vinaigrette. It also goes well with some simple fruit on the side for a refreshing contrast. I love serving it with a dollop of sour cream or a sprinkle of fresh herbs on top. It’s such a crowd-pleaser!
Leftovers: Now, if by chance you have any leftovers (which is rare at my house), you can store them in an airtight container in the fridge. They’ll keep for about 3-4 days. When you’re ready to enjoy your leftovers, just pop them in the microwave for a quick reheat or bake them in the oven for a crispier touch.
FAQ Section: Can I use turkey sausage instead of pork? Absolutely! Turkey sausage works beautifully, and it makes for a lighter dish.
What can I add to the filling? You can add any veggies you like—spinach, zucchini, or even leftover roasted veggies work well.
Is this pie good to make ahead of time? You bet! You can prepare the filling a day in advance and store it in the fridge. Just pour it into the crust and bake when you’re ready.
Can I freeze this pie? Yes, you can! Just bake it, let it cool, and then wrap it tightly before freezing. When you’re ready, bake it from frozen—just add a little time to ensure it’s heated through.
This pie has become a favorite in my house, and I’m so excited for you to try it. It’s not just about the food; it’s the memories you’ll create while making it and the joy it will bring to your loved ones. I know you’ll love it as much as I do! Let me know how it turns out, and if your family asks for seconds, just like mine does every time. Happy cooking!