Hello everyone, and thank you for joining me today! Today’s culinary escapade centers around a truly mouthwatering dish—Monterey Sausage Pie. Imagine a classic Bisquick cheeseburger pie but with an amplified burst of flavor. Whether it’s breakfast, lunch, or dinner, this dish is versatile enough to suit any mealtime.
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.
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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 degrees Fahrenheit 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 versatile as it is flavorful. Thank you for spending this time with me in my kitchen! Don’t forget to follow me on Facebook and Instagram for more delectable recipes and cooking tips.
Happy cooking, and see you next time!
Ingredients
- 1 pound of sausage
- 1 cup of diced red pepper
- 1 sweet onion diced (Walla Walla or Vidalia)
- 1/2 cup of diced mushrooms brown or white
- 3 teaspoons of fresh minced garlic or equivalent
- 1 and 1/3 cups of milk
- 3 eggs
- 3/4 cup of Bisquick or similar baking mix
- 3/4 teaspoon of sage
- 1/4 teaspoon of pepper
- 2 and 1/2 cups of Monterey Jack cheese grated
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Brown Sausage: In a skillet, brown a pound of sausage.
- Prepare Vegetables: Dice red pepper, onion, and mushrooms. Add them to the skillet with the sausage.
- Add Garlic: Add minced garlic to the skillet and sauté with the sausage and veggies.
- Prepare Batter: In a separate bowl, mix 1 and 1/3 cups of milk, 3 eggs, 3/4 cup of Bisquick, 3/4 teaspoon of sage, and 1/4 teaspoon of pepper. Whisk until smooth.
- Combine Cheese: Mix in 2 cups of grated Monterey Jack cheese into the meat and veggie mixture in the skillet. Save about 1/2 cup of cheese for garnish.
- Assemble: Pour the skillet mixture into a greased deep-dish pie plate. Pour the batter from the mixing bowl on top.
- Bake: Bake in the preheated oven for 20 to 25 minutes.
- Garnish: Sprinkle the remaining 1/2 cup of cheese on top and bake for an additional 1 to 2 minutes, just until the cheese is melty.
- Cool and Serve: Allow the pie to cool for a few minutes before serving.
Total YUM,