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This Monterey Sausage Pie is a savory, crustless brunch dish that feels like a cross between a quiche and a hearty pancake. The Monterey Jack cheese adds a mild, buttery melt that complements the earthy, peppery flavor of rubbed sage. Whisking the baking mix directly into the egg custard creates a “self-crusting” effect—simpler and often more satisfying than traditional pastry.
Monterey Sausage Pie
Ingredients
Protein & Cheese
| Ingredient | Amount |
|---|---|
| Bulk pork sausage | 1 lb |
| Monterey Jack cheese, shredded (divided) | 2½ cups |
| Minced garlic | 3 tsp |
Custard Base
| Ingredient | Amount |
|---|---|
| Milk | 1⅓ cups |
| Biscuit/baking mix (e.g., Bisquick) | ¾ cup |
| Eggs | 3 |
| Rubbed sage | ¾ tsp |
| Black pepper | ¼ tsp |
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