Jamesrecipes
New member
Hey everyone,
I’m James, a home cook who’s been slowly diving deeper into the world of food these past few years.
Food has a way of bringing us back to moments we didn’t even realize we missed — and that’s why I can’t believe I finally found this recipe! My grandma would make these for holiday parties when I was a kid, and I’d sneak as many as I could without getting caught. A true guilty pleasure — and my heart is so happy to be able to make them again. I definitely hadn’t forgotten how tasty they were!
Now that this sweet memory is back in my life, let me walk you through how to make it step by step.
Prepping Your Ingredients
Let’s get right into it. First, start by browning a pound of sausage in a skillet. Simultaneously, as you revel in the aroma of sizzling sausage, grab your knife to finely dice some onions and mushrooms. These will be sautéed along with the meat, creating a robust blend of flavors.
But wait, we’re not done with our chopping spree! A vibrant red pepper needs to join the party. Slice and dice about a cup of red pepper—it’s not only for the color but also for that sweet, peppery zing.
Aromatic Additions and Sautéing
Living in the Pacific Northwest, I have access to Walla Walla sweet onions, a local gem. If you’re in the South, Vidalia onions are your best friend. Dice your choice of sweet onion and toss it in the skillet with the meat. Next, add about half a cup of diced mushrooms. Oh, and let’s not forget garlic — a culinary must! You can never go wrong with adding a touch of this aromatic herb.
The Pie Filling
While your meat and veggies are becoming best friends in that skillet, let’s whisk up a mixture to bring this pie to life. Combine one and a third cups of milk with three eggs in a mixing bowl. Add three-quarters of a cup of Bisquick or any biscuit mix you prefer. Sprinkle in sage and pepper, and whisk it into a smooth, even mixture. The sage, a humble yet powerful herb, will grant this dish an unparalleled depth of flavor.
Assembling and Baking
Preheat your oven to 400°F and coat a deep-dish pie plate with non-stick spray. Remove excess grease from the skillet and transfer the meat and veggie mixture into the pie plate. Now, fold in two and a half cups of Monterey Jack cheese, reserving a bit for the final garnish. Pour your Bisquick mixture over the top and gently place the pie plate in the oven.
Bake for 20–25 minutes. Just as the timer ticks down to its last seconds, open the oven and sprinkle the remaining cheese. Return it to the oven for an additional minute or two to let the cheese melt to perfection.
Voila! Your Monterey Sausage Pie is Ready
Pull out your masterpiece and behold the bubbling cheese and the inviting aroma that fills your kitchen. Whether you choose to serve it with a refreshing fruit salad for breakfast or a simple spinach salad for dinner, this Monterey Sausage Pie is an all-around crowd-pleaser.
And there you have it — a hearty, delicious dish that’s as versat
ile as it is flavorful.
Anyone else have a dish that brings them back like this?
I’m James, a home cook who’s been slowly diving deeper into the world of food these past few years.
Food has a way of bringing us back to moments we didn’t even realize we missed — and that’s why I can’t believe I finally found this recipe! My grandma would make these for holiday parties when I was a kid, and I’d sneak as many as I could without getting caught. A true guilty pleasure — and my heart is so happy to be able to make them again. I definitely hadn’t forgotten how tasty they were!
Now that this sweet memory is back in my life, let me walk you through how to make it step by step.
Prepping Your Ingredients
Let’s get right into it. First, start by browning a pound of sausage in a skillet. Simultaneously, as you revel in the aroma of sizzling sausage, grab your knife to finely dice some onions and mushrooms. These will be sautéed along with the meat, creating a robust blend of flavors.
But wait, we’re not done with our chopping spree! A vibrant red pepper needs to join the party. Slice and dice about a cup of red pepper—it’s not only for the color but also for that sweet, peppery zing.
Aromatic Additions and Sautéing
Living in the Pacific Northwest, I have access to Walla Walla sweet onions, a local gem. If you’re in the South, Vidalia onions are your best friend. Dice your choice of sweet onion and toss it in the skillet with the meat. Next, add about half a cup of diced mushrooms. Oh, and let’s not forget garlic — a culinary must! You can never go wrong with adding a touch of this aromatic herb.
The Pie Filling
While your meat and veggies are becoming best friends in that skillet, let’s whisk up a mixture to bring this pie to life. Combine one and a third cups of milk with three eggs in a mixing bowl. Add three-quarters of a cup of Bisquick or any biscuit mix you prefer. Sprinkle in sage and pepper, and whisk it into a smooth, even mixture. The sage, a humble yet powerful herb, will grant this dish an unparalleled depth of flavor.
Assembling and Baking
Preheat your oven to 400°F and coat a deep-dish pie plate with non-stick spray. Remove excess grease from the skillet and transfer the meat and veggie mixture into the pie plate. Now, fold in two and a half cups of Monterey Jack cheese, reserving a bit for the final garnish. Pour your Bisquick mixture over the top and gently place the pie plate in the oven.
Bake for 20–25 minutes. Just as the timer ticks down to its last seconds, open the oven and sprinkle the remaining cheese. Return it to the oven for an additional minute or two to let the cheese melt to perfection.
Voila! Your Monterey Sausage Pie is Ready
Pull out your masterpiece and behold the bubbling cheese and the inviting aroma that fills your kitchen. Whether you choose to serve it with a refreshing fruit salad for breakfast or a simple spinach salad for dinner, this Monterey Sausage Pie is an all-around crowd-pleaser.
And there you have it — a hearty, delicious dish that’s as versat
ile as it is flavorful.
Anyone else have a dish that brings them back like this?
