The Pioneer Woman Tasty Kitchen
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Monterey Sausage Pie

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A cheesy blend of eggs, sausage, and other staple ingredients that’s great for either dinner or breakfast!

Ingredients

  • 1 pound Bulk Pork 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.

2 Comments

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kemp on 4.16.2019

Can you please put English equivalents in as its hard to do most of these as it’s hard to work out like this one is saying a biscuit mix ? Not helpful . Many thanks Mia

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Debbie Dzurilla on 11.19.2014

Ok…..it says to use minced garlic. I’m going to assume that means the dried kind in the jar; however not sure. I only had garlic powder or fresh garlic cloves on hand. I minced a larger clove but still how did I know that equaled 3 tsps? So then for good measure I sprinkled in a goodly amount of garlic powder….well that was the mistake I guess…..not so much to me since I like garlic and altho hubby does too he thought the garlic was too predominant and overpowered the sausage taste. I had used Bob Evans reg sausage and maybe that’s not as flavorful anyway. He claims he likes Tennessee Pride best as far as good flavoring. Ok, I did not use the cheese called for. I didn’t have Mont Jack so just used a Mexican blend. Next time I’ll buy the specific cheese; however not sure the cheese is that important. We did not taste the sage and I knew that would most likely be the case going in because my sage was too old. I opened and gave a smell and really couldn’t smell much of anything. The best by date was 2005 I think so what was I thinking! Making this dish was sort of last minute-ish so I just used what I had on hand and didn’t bother to buy anything special.

As far as how it went together, it was great. Easy and it cooked well and set up nice and after resting, it cut real well. I cut it in 8 slices and we had two left….and you can be sure I’ll be eating a slice for lunch!

So….there will be a next time and we both talked about maybe I could even use the sage variety of sausage ….but if I am going to do reg flavor and add the sage, I will be buying fresh sage!

It’s a good recipe. We had for dinner but you could also fix it for breakfast or a brunch. Could be a good holiday breakfast too. We just had a nice tossed salad with it.

2 Reviews

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Dee on 11.26.2014

I have made this recipe countless times and it couldn’t be tastier or easier! I use jarred minced garlic and I actually use evaporated milk instead of regular milk. I don’t think I have ever made it in a pie dish-I always make it in an 8 inch (fills up almost to the top) or a 9 inch square pan. Also, I use Jimmy Dean Sage Sausage instead of the rubbed sage. My husband loves this dish and I have brought it to many brunch parties and I always get asked for the recipe. Thanks so much for such a great recipe!

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DeltaMamaCooks on 9.22.2011

Delicious!

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