Sausage Pie Monterey

Warm up a big skillet over medium heat. Add the pork sausage and cook, stirring and breaking it into smaller pieces, until it’s browned all over (about 7-8 minutes). Drain out the extra grease using paper towels, but keep 1 tablespoon of the fat in the skillet for cooking the veggies.

Put the skillet with the reserved grease back on medium heat. Toss in the diced onion and green bell pepper (if you’re using it). Stir and cook for about 5 minutes, until the veggies are softened and the onions are turning clear. Take it off the heat and set it aside.

Crank up your oven to 350°F (175°C). Grab a 9-inch pie dish and generously coat it with butter or cooking spray, making sure both the sides and bottom are covered.

Spread out the cooked sausage evenly in the pie dish. Then, scatter the cooked onions and peppers over the sausage. Sprinkle both types of cheese across the top, evenly covering the veggies.

Crack the eggs into a large bowl and whisk them until they’re mixed well. Pour in the half-and-half and stir until combined. Add the flour, baking powder, salt, and pepper, and whisk until the mixture is smooth. It should be runny, like thin pancake batter, and free of lumps.

Carefully pour the egg mixture all over the layered ingredients in the pie dish, letting it soak through everything. Give the dish a gentle tap on the counter to pop out any air bubbles. Set the pie dish on a baking sheet to catch spills, then slide it into your preheated oven.

Bake for 35-40 minutes. When done, the top will be golden, and the center won’t jiggle. Stick a knife in the middle to check—it should come out clean. The dish may puff up right out of the oven but will settle as it cools.

Let the dish sit for at least five minutes before cutting into it. This resting time makes it easier to get neat slices. If you’d like, sprinkle chopped chives or green onions on top for extra flavor and a fresh look. Serve warm with a salad or your favorite brunch sides.