Of course! “Monterey Sausage Pie” is a hearty, comforting casserole that combines the savory flavor of sausage with the creamy, mild kick of Monterey Jack cheese. It’s essentially a crustless quiche or a savory breakfast bake, perfect for any meal of the day.
Here is a classic and delicious recipe for it.
Monterey Sausage Pie
This dish is rich, flavorful, and incredibly easy to make. It’s a fantastic option for brunch, dinner, or even meal prep.
Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 40-50 minutes
Ingredients:
· 1 pound mild or hot Italian sausage, casings removed
· 1 medium onion, chopped
· 1 red or green bell pepper, chopped
· 1 cup sliced mushrooms (optional)
· 4 large eggs
· 1 cup cottage cheese (small curd) OR sour cream
· 1/2 cup milk or half-and-half
· 1 cup all-purpose flour
· 1 teaspoon baking powder
· 1/4 teaspoon salt
· 1/4 teaspoon black pepper
· 2 cups (8 oz) shredded Monterey Jack cheese, divided
· 1 (4 oz) can diced green chiles, drained (optional, for a Southwestern twist)
· 2 tablespoons chopped fresh parsley or chives for garnish
Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9-inch or 10-inch deep-dish pie plate or a similar-sized baking dish.
- Cook Sausage and Veggies: In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until it’s no longer pink. Add the onion, bell pepper, and mushrooms (if using). Cook for 5-7 minutes until the vegetables have softened and any liquid from the mushrooms has evaporated. Drain off any excess grease.
- Make the Batter: In a large bowl, whisk the eggs vigorously until well-beaten. Add the cottage cheese (or sour cream) and milk, and whisk until as smooth as possible.
- Add Dry Ingredients: Sprinkle the flour, baking powder, salt, and pepper over the wet ingredients. Whisk until just combined and no dry streaks of flour remain.
- Combine Everything: Stir in the cooked sausage and vegetable mixture, 1 ½ cups of the shredded Monterey Jack cheese, and the diced green chiles (if using). Mix well.
- Bake: Pour the mixture into the prepared pie plate. Sprinkle the remaining 1/2 cup of cheese evenly over the top.
- Bake: Bake for 35-45 minutes, or until the top is golden brown, the edges are pulling away from the pan, and a knife inserted into the center comes out clean.
- Rest and Serve: Let the pie stand for 5-10 minutes before slicing. This allows it to set properly. Garnish with fresh parsley or chives.
Serving Suggestions:
· Breakfast/Brunch: Serve with a side of fresh fruit or hash browns.
· Lunch/Dinner: Serve with a simple green salad or a side of roasted vegetables.
· Toppings: A dollop of sour cream, salsa, or hot sauce is a perfect finishing touch.
Why This Recipe Works:
· The “Crust”: The flour and baking powder create a simple, self-forming crust that is much easier than dealing with pastry.
· Creamy Texture: The cottage cheese (or sour cream) melts into the eggs, creating a rich, creamy, and protein-packed base without being heavy.
· Versatile: You can easily customize this pie with different vegetables (like spinach or broccoli) or swap the sausage for cooked bacon or ham.
Enjoy this simple, satisfying, and cheesy sausage pie