I always thought my aunt’s recipe was old-fashioned, but I tried it again—and it’s even more delicious than I remembered!

This filling dish sits somewhere between a classic quiche and a hearty breakfast casserole. Rich, melty Monterey Jack cheese blends beautifully with savory sausage and soft sautéed vegetables, creating a comforting pie that works just as well for brunch as it does for dinner.

Cheesy Monterey Jack Sausage Pie

Ingredients

• 1 pre-made pie crust
• 1 lb ground sausage
• 1 cup shredded Monterey Jack cheese
• ½ cup chopped onion
• ½ cup chopped bell pepper
• 3 large eggs
• ½ cup milk
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions

1. Prepare the oven and crust
Preheat the oven to 375°F (190°C). Fit the pie crust into a pie plate, gently pressing it along the bottom and sides.

2. Cook the vegetables
Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté until softened and fragrant, about 3–4 minutes.

3. Brown the sausage
Add the ground sausage to the skillet. Cook until fully browned, breaking it into small pieces as it cooks. Drain excess grease if necessary.

4. Mix the eggs
In a bowl, whisk together the eggs, milk, salt, and pepper until well blended.

5. Assemble the pie
Spread the sausage and vegetable mixture evenly in the prepared crust. Sprinkle the Monterey Jack cheese over the top, then pour the egg mixture evenly over everything.

6. Bake
Bake for 30–35 minutes, until the center is set and the top is lightly golden.

7. Rest and serve
Let the pie sit for 5–10 minutes before slicing to allow the filling to firm up. Serve warm and enjoy.