This hearty pie features savory sausage, melted cheeses, and a creamy custard filling, making it a wonderful dish for breakfast, brunch, or dinner.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bulk pork sausage | 1 lb |
| Monterey Jack cheese | 1 cup |
| Sharp cheddar cheese | 1 cup |
| Onion | 1/2 cup |
| Green bell pepper (optional) | 1/2 cup |
| Large eggs | 4 |
| Half-and-half | 2 cups |
| All-purpose flour | 1 cup |
| Baking powder | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Green onions or chives (optional) | For garnish |
Instructions:
- Cook the Sausage: In a large skillet, cook the bulk pork sausage over medium heat until browned and fully cooked, breaking it up into crumbles. Drain any excess fat and set aside.
- Sauté the Vegetables: In the same skillet, add the finely chopped onion and green bell pepper (if using). Sauté for about 5 minutes, or until the vegetables are softened. Remove from heat and let cool slightly.
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a similar baking dish.
- Layer Ingredients: In the greased pie dish, evenly spread the cooked sausage. Top with the sautéed onions and bell pepper, followed by the shredded Monterey Jack and cheddar cheeses.
- Mix Egg Custard: In a medium mixing bowl, whisk together the eggs, half-and-half, all-purpose flour, baking powder, salt, and black pepper until smooth and well combined.
- Pour Egg Mixture: Carefully pour the egg mixture over the sausage and cheese in the pie dish, ensuring it is evenly distributed.
- Bake: Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the pie is set and the top is golden brown. A knife inserted into the center should come out clean.
- Cool Slightly: Remove the pie from the oven and let it cool for about 5 minutes before slicing.
- Garnish and Serve: Garnish the Monterey Sausage Pie with chopped green onions or chives if desired. Serve warm.