Ah, you’re talking about Monterey Sausage Pie! I can give you a classic recipe and some tips for making it delicious. Here’s a comprehensive version:
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the filling:
- 1 lb breakfast sausage (mild or spicy, based on preference)
- 1 small onion, finely chopped
- 1 bell pepper, chopped (optional)
- 1–2 cloves garlic, minced
- 1 cup shredded Monterey Jack cheese
- 4 large eggs
- 1 cup milk (or half-and-half for creamier texture)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ¼ teaspoon cayenne pepper (optional, for heat)
Instructions
1. Prepare the crust:
- In a mixing bowl, combine flour and salt.
- Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until dough holds together.
- Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven:
- Preheat to 375°F (190°C).
3. Cook the sausage filling:
- In a skillet over medium heat, cook sausage until browned. Drain excess fat.
- Add onions, bell pepper, and garlic; cook until softened. Remove from heat.
4. Assemble the pie:
- Roll out the chilled dough to fit a 9-inch pie dish. Press it into the pan and trim excess.
- Spread the sausage mixture evenly over the crust.
- Sprinkle Monterey Jack cheese over the sausage.
5. Make the egg mixture:
- In a bowl, whisk together eggs, milk, salt, pepper, paprika, and cayenne.
- Pour over the sausage and cheese.
6. Bake:
- Bake for 35–45 minutes, or until the egg is set and the top is lightly golden.
- Let the pie cool for 5–10 minutes before slicing.
Tips & Variations
- Add diced tomatoes or green chilies for extra flavor.
- Swap sausage for cooked bacon or ham if you prefer.
- For a crustless version, just grease the pie dish and bake the filling—low-carb friendly!
If you want, I can also make a shortcut version using store-bought pie crust and pre-cooked sausage, which is quicker but still super tasty.
Do you want me to do that?
