Growing up in a cozy household where the kitchen was the heart of the home, the Monterey Sausage Pie was a beloved recipe passed down through generations. It started with my grandmother, who was known in our family for her exceptional cooking skills. She would often prepare this pie for family gatherings, filling the house with its enticing aroma. It’s a dish that has not only tantalized our taste buds but also brought us closer together, creating cherished memories around the dinner table.
MONTEREY SAUSAGE PIE
Ingredients
1 pound Bulk Beef Sausage
3 teaspoons Minced Garlic
2-½ cups Shredded Monterey Jack Cheese, Divided
1-⅓ cup Milk
3 whole Eggs
¾ cups Biscuit/baking Mix
¾ teaspoons Rubbed Sage
¼ teaspoons Pepper
Preparation
In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-inch deep-dish pie plate.
In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.
Bake at 400°F for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting