Monterey Sausage Pie

This Sausage and Vegetable Breakfast Casserole is a delightful and hearty dish that combines the savory goodness of sausage with a medley of colorful vegetables, creating a flavorful and satisfying breakfast or brunch option. The recipe begins by browning a pound of sausage in a skillet, infusing the dish with rich and savory flavors. The addition of diced red pepper, sweet onion, and mushrooms not only contributes to the dish’s vibrant colors but also adds a delightful texture and a touch of sweetness. The minced garlic elevates the overall flavor profile, infusing the mixture with aromatic notes.

The magic continues with a batter made from a whisked blend of milk, eggs, Bisquick, sage, and pepper. This batter provides a light and fluffy contrast to the hearty sausage and veggie mixture. The incorporation of Monterey Jack cheese adds a gooey and melty layer that perfectly ties the elements together. The final touch involves baking the casserole in a preheated oven until golden and bubbling. A sprinkle of additional cheese on top adds a deliciously gooey finishing touch.

The result is a satisfying breakfast pie that brings together a symphony of flavors and textures. Whether served at a family brunch or enjoyed as a make-ahead breakfast option, this casserole is sure to be a crowd-pleaser, offering a comforting and delicious start to the day.

Monterey Sausage Pie

Ingredients

• 1 pound of sausage
• 1 cup of diced red pepper
• 1 sweet onion diced (Walla Walla or Vidalia)
• 1/2 cup of diced mushrooms brown or white
• 3 teaspoons of fresh minced garlic or equivalent
• 1 and 1/3 cups of milk
• 3 eggs
• 3/4 cup of Bisquick or similar baking mix
• 3/4 teaspoon of sage
• 1/4 teaspoon of pepper
• 2 and 1/2 cups of Monterey Jack cheese grated

Instructions

• Preheat Oven: Preheat the oven to 400°F.
• Brown Sausage: In a skillet, brown a pound of sausage.
• Prepare Vegetables: Dice red pepper, onion, and mushrooms. Add them to the skillet with the sausage.
• Add Garlic: Add minced garlic to the skillet and sauté with the sausage and veggies.
• Prepare Batter: In a separate bowl, mix 1 and 1/3 cups of milk, 3 eggs, 3/4 cup of Bisquick, 3/4 teaspoon of sage, and 1/4 teaspoon of pepper. Whisk until smooth.
• Combine Cheese: Mix in 2 cups of grated Monterey Jack cheese into the meat and veggie mixture in the skillet. Save about 1/2 cup of cheese for garnish.
• Assemble: Pour the skillet mixture into a greased deep-dish pie plate. Pour the batter from the mixing bowl on top.
• Bake: Bake in the preheated oven for 20 to 25 minutes.
• Garnish: Sprinkle the remaining 1/2 cup of cheese on top and bake for an additional 1 to 2 minutes, just until the cheese is melty.
• Cool and Serve: Allow the pie to cool for a few minutes before serving.