There are some recipes that feel like home the very first time you make them. Monterey Sausage Pie is one of those recipes. With layers of savory sausage, creamy eggs, and melty cheese nestled into a golden, flaky crust, it’s a dish that’s as comforting on a slow weekend morning as it is at a holiday brunch with family.

This recipe is inspired by the classic American love of hearty breakfasts—eggs, sausage, cheese, and pastry all in one bite. If you’ve ever had quiche or breakfast casserole, you’ll find that Monterey Sausage Pie is like their indulgent cousin. It has the same rich custard base but with an extra emphasis on the meaty, cheesy layers that make every forkful satisfying.

Imagine the aroma of sizzling sausage filling your kitchen, mingling with sharp cheddar and Monterey Jack cheese. Add a flaky pie crust that crisps up beautifully in the oven, and you’ve got yourself the ultimate breakfast pie. It’s the kind of dish that begs to be served with a cup of strong coffee and maybe even some fresh fruit on the side.

Ingredients

1 (9-inch) deep-dish pie crust (store-bought or homemade)
1 pound ground pork sausage
1 small onion, finely chopped
1 small green bell pepper, diced
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 large eggs
1 cup whole milk
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped green onions (for garnish)

Instructions

Prepare the crust: If using a store-bought pie crust, prebake according to package directions. If homemade, roll out and fit into a deep-dish pie pan, pricking the bottom with a fork.
Cook the sausage: In a large skillet, cook the ground sausage over medium heat until browned, about 6–8 minutes. Drain excess fat.
Add veggies: Stir in the chopped onion and bell pepper. Cook until softened, about 3–4 minutes. Remove from heat and let cool slightly.
Layer the pie: Spread the sausage mixture evenly over the bottom of the crust. Sprinkle both cheeses evenly over the sausage.
Whisk the eggs: In a medium mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth.
Assemble: Pour the egg mixture gently over the sausage and cheese layers.
Bake: Place the pie on a baking sheet (to catch spills) and bake at 375°F (190°C) for 35–40 minutes, or until the top is golden and the center is set.
Cool and serve: Allow the pie to rest for 10 minutes before slicing. Garnish with chopped green onions.

The Cozy Story Behind the Dish

This pie has roots in traditional brunch gatherings, where a dish that could feed a crowd while still feeling special was always welcome. For many families, recipes like this became staples at holiday mornings—Christmas, Easter, or even just Sunday brunch.

The “Monterey” name nods to the creamy Monterey Jack cheese that melts so beautifully into the custard, balancing the sharp bite of cheddar. It’s a dish that’s flexible too—you can swap in spicy sausage for a kick, use pepper jack cheese for extra flavor, or even toss in mushrooms or spinach for added color and nutrition.

One of the best things about Monterey Sausage Pie is that it reheats beautifully. Make it ahead for busy mornings, cut into slices, and store in the fridge. A quick zap in the microwave brings it back to life, making it perfect for meal prep or feeding overnight guests.

So whether you’re setting the table for family brunch or sneaking a slice for dinner (because let’s face it—breakfast for dinner is always a win), this pie is sure to become one of those recipes you’ll return to again and again.