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A warm hug in a pie dish — straight from the Midwest to your dinner table
You ever have one of those days where the house smells a little too quiet? You know what I mean — when it’s been gray for hours and you just feel like the walls could use a little something bubbling in the oven?
That was me last Thursday. I’d been cleaning out the fridge, half-listening to the radio, and suddenly thought, “You know what I haven’t made in a while?” This cheesy Monterey sausage pie.
This pie? It’s not fancy. It doesn’t wear heels or go out on Fridays. But it shows up — hot, hearty, and just the thing to gather everyone around the table without saying a word. I first learned it from a sweet woman named Marlene at a potluck in Peoria, and honey, when I tell you it stopped conversation at the table, I’m not exaggerating.
Why Folks Keep Asking for It
Just a quick note here — this pie isn’t one of those “one-bite wonder” dishes. It’s the kind you keep eating because it just feels right.
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Cheesy, creamy, savory goodness — you get that golden top and melty middle with every bite.
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Feeds the whole crew — or just you for three days, no judgment here.
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It’s a fridge-cleaner — you’ve got peppers, onions, sausage, cheese… boom. All-in-one.
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Plays nice with others — salad, soup, roasted veggies… it goes with everything.
Let’s Talk Ingredients (and Easy Swaps)
This is a forgiving recipe — like a favorite pair of stretchy jeans. Here’s what you’ll need, and how to make it your own if your pantry’s a little bare:
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1 pie crust: Store-bought? Absolutely. I do it half the time. Homemade? Go for it. You’re the boss of your crust.
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1 lb ground sausage: Pork, chicken, turkey — whatever’s hanging out in the freezer. Want it spicy? Grab hot Italian or toss in some crushed red pepper.
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1 cup Monterey Jack cheese: Melts like a dream. Pepper Jack if you want a kick, or cheddar if you’re feeling sharp.
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1/2 cup chopped onion: Sweet or yellow — both are fine. Not a fan? Leave ’em out.
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1/2 cup bell peppers: Adds color and a little sweetness. Green, red, yellow — dealer’s choice.
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3 large eggs & 1/2 cup milk: This is the magic that holds it all together.
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Salt, pepper, olive oil: Your everyday heroes.
How to Throw It Together Without Stress
Alright, grab your apron (or don’t — I usually forget mine anyway). Here’s how I pull it together:
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Preheat your oven to 375°F. No surprises here.
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Sauté your onions and peppers in a splash of olive oil until they’re soft and sweet-smelling. Takes maybe 5-6 minutes. Stir while sipping coffee or humming to Patsy Cline.
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Add sausage and break it up good. Cook until browned. Drain the fat if it’s too much — we want rich, not greasy.
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Whisk up your eggs and milk in a bowl. Add a little salt and pepper. Nothing wild, just enough.
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Layer time! Pie crust goes into a dish (prick it with a fork if you’re fancy). Pour in your sausage mix. Sprinkle cheese like you mean it. Then pour the egg mixture over top — slowly, evenly, no need to rush.
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Bake it for about 30–35 minutes. You’ll know it’s ready when the top’s golden and the middle doesn’t jiggle like it’s unsure about life.
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Let it sit a few minutes. This is the hard part. But it slices cleaner and the flavor settles in. Worth the wait.
Want to Shake It Up?
Sure you do. Here’s how:
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Add green chiles and cumin for a Tex-Mex vibe.
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Toss in some spinach or mushrooms for more veggies.
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Use breakfast sausage and throw in some cooked hash browns if you want it more “brunch-y.”
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Top it with sliced tomatoes or a dollop of sour cream once it’s baked. Trust me.
Storing Leftovers (If You’re Lucky Enough to Have Any)
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Fridge: Wrap it up and it’s good for 3–4 days.
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Reheat in the oven or microwave — though I always think the oven brings it back to life a little better.
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Freezer-friendly: Yep. Slice, wrap in foil, toss in a baggie, and freeze. Great for those nights when cooking feels like a cruel joke.
So, Are You Making It?
Look, I know we all have a million things going on — laundry to fold, texts to answer, work emails waiting — but sometimes, feeding your people something warm and real makes the day feel just a little more doable.
I hope this sausage pie makes it to your table soon. And if you put your own spin on it — added bacon, swapped in gouda, went crustless — I wanna hear about it. Send a note. Share a photo. We’re in this cooking life together.
Till next time —
Keep the butter soft and your pie plates handy.
Cheesy Monterey Sausage Pie
Ingredients
- 1 pre-made pie crust
- 1 lb ground sausage
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 3 large eggs
- 1/2 cup milk
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onions and bell peppers, sautéing until they are soft.
- Add the ground sausage to the skillet and cook until browned, breaking it apart with a spoon.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Place the pre-made pie crust in a pie dish. Spread the cooked sausage mixture evenly over the crust.
- Sprinkle the shredded Monterey Jack cheese over the sausage.
- Pour the egg mixture over the cheese and sausage, ensuring it is evenly distributed.
- Bake in the preheated oven for 30–35 minutes, or until the pie is set and the top is golden brown.
- Let the pie cool for a few minutes before slicing and serving.