Monterey Sausage Pie (Print Version)

# Ingredients:

→ Meat & Dairy

01 - 1 pound bulk pork sausage
02 - 1 cup Monterey Jack cheese, freshly shredded
03 - 1 cup sharp cheddar cheese, freshly shredded
04 - 4 large eggs
05 - 2 cups half-and-half

→ Vegetables

06 - 1/2 cup onion, finely chopped
07 - 1/2 cup green bell pepper, finely chopped (optional)
08 - 2 tablespoons green onions or chives, chopped (for garnish, optional)

→ Dry Ingredients

09 - 1 cup all-purpose flour
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper

# Instructions:

01 - Heat a large skillet over medium-high heat. Add the bulk pork sausage and cook until thoroughly browned, breaking it up with a wooden spoon as it cooks (about 7-8 minutes). Drain the cooked sausage on paper towels to remove excess grease, but reserve about 1 tablespoon of the drippings in the skillet for cooking the vegetables.
02 - Return the skillet with the reserved drippings to medium heat. Add the finely chopped onion and green bell pepper (if using). Sauté until the vegetables have softened and the onions are becoming translucent, about 5 minutes. Remove from heat and set aside.
03 - Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish with butter or cooking spray to prevent sticking, making sure to coat the sides as well as the bottom.
04 - Spread the cooked and drained sausage evenly across the bottom of the prepared pie dish. Next, distribute the sautéed onions and peppers over the sausage. Sprinkle the shredded Monterey Jack and sharp cheddar cheeses evenly over the vegetables to create a nice, even layer.
05 - In a large mixing bowl, whisk the eggs until well beaten. Add the half-and-half and continue whisking to combine. Add the flour, baking powder, salt, and pepper to the egg mixture and whisk until smooth. Make sure there are no lumps of flour remaining - the mixture should have the consistency of a thin pancake batter.
06 - Carefully pour the custard mixture over the layered ingredients in the pie dish, allowing it to seep down through the layers. Gently tap the dish on the counter a few times to remove any air bubbles. Place the pie dish on a baking sheet (to catch any potential overflow) and carefully transfer to the preheated oven.
07 - Bake for 35-40 minutes, or until the top is golden brown and the center is set. You can test for doneness by inserting a knife into the center - it should come out clean with no wet custard clinging to it. The pie will be slightly puffed when you first remove it from the oven but will settle as it cools.
08 - Allow the pie to rest for at least 5 minutes before slicing. This resting time helps the custard set up properly for cleaner slices. If desired, garnish with chopped fresh chives or green onions just before serving for a pop of color and fresh flavor. Serve warm, either as a main dish with a simple green salad or as part of a brunch spread.

# Notes:

01 - This versatile dish can be enjoyed for breakfast, brunch, or dinner and reheats beautifully the next day.
02 - Feel free to customize with your favorite breakfast meats - cooked and crumbled bacon or ham work wonderfully as alternatives to sausage.
03 - For extra flavor, try adding 1/2 teaspoon of dried herbs like thyme, sage, or rosemary to the egg mixture.

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