Monterey Sausage Pie

(9x13-inch baking dish or deep oven-safe skillet)

For the Filling:

• 1 lb (454g) mild or spicy breakfast sausage (or bulk chorizo for extra heat)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt & black pepper to taste

For the Cheese Layer:

• 1½ cups (170g) shredded sharp cheddar cheese
• 1½ cups (170g) shredded pepper jack cheese
• Optional: ½ cup diced green chiles (canned or fresh)

For the Biscuit Topping:

• 2 cups (240g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp garlic powder (optional)
• ½ cup (1 stick / 115g) cold unsalted butter, cubed
• ¾–1 cup (180–240ml) whole milk
• Optional: 1 egg + 1 tbsp water (for egg wash)

💡 Pro Tips:

• Drain sausage well—excess fat makes topping soggy.
• Use freshly shredded cheese—pre-shredded won’t melt as smoothly.
• Don’t overmix biscuit dough—keeps it tender.

Step-by-Step Instructions (Cheesy, Spicy, Foolproof)

1. Cook the Filling

• In a large skillet or oven-safe pan, cook sausage over medium heat until browned (5–6 mins). Drain excess fat.
• Add onion and bell peppers; cook 5–7 minutes until soft.
• Stir in garlic, cumin, smoked paprika, salt, and pepper; cook 1 minute.
• Remove from heat. Stir in half the cheese blend and green chiles (if using).

2. Make the Biscuit Topping

• In a bowl, whisk flour, baking powder, salt, and garlic powder.
• Cut in cold butter until mixture resembles coarse crumbs.
• Stir in milk until just combined (dough will be shaggy).
• Turn onto floured surface; gently pat into a rectangle slightly smaller than your baking dish.

3. Assemble & Bake

• Preheat oven to 375°F (190°C).
• Spread sausage mixture evenly in a greased 9x13-inch dish.
• Place biscuit dough on top (it doesn’t need to cover edges completely).
• Optional: Brush with egg wash for golden shine.
• Bake 25–30 minutes, until biscuit is golden and cooked through.
• Sprinkle remaining cheese on top during last 5 minutes.

4. Serve Warm

• Let rest 5 minutes. Cut into squares.
• Great with:
  • Sour cream or avocado slices
  • Salsa or pico de gallo
  • Simple green salad

Serving Suggestions

• 🌶️ Brunch favorite: With scrambled eggs and hash browns
• 🥣 Game day hit: Serve in squares with toothpicks
• 🍅 Tex-Mex plate: Alongside black beans and cornbread
• 🥗 Balanced meal: With cilantro-lime slaw

Make-Ahead & Storage Tips

• Fridge: Keeps up to 4 days—reheat covered with foil at 350°F.
• Freeze: Assemble unbaked; freeze before baking. Thaw overnight, then bake (+10 mins).
• Prep ahead: Cook filling and store separately; assemble before baking.

Frequently Asked Questions

Q: Can I use ground beef?A: Yes! Season with taco spices for a “Monterey Beef Pie.”

Q: Gluten-free?A: Use GF flour blend (like Bob’s Red Mill 1:1) for biscuits.

Q: No pepper jack?A: Use all cheddar + ¼ tsp cayenne for heat.

Q: Can I make it in a cast iron skillet?A: Absolutely! Cook filling in the skillet, top with dough, and bake directly in it.

❤️ The Heart of the Dish

Monterey Sausage Pie isn’t fancy—but it’s bold, generous, and full of soul. It’s what you make when you want to feed people well without fuss, or when you need a meal that says, “Dig in—it’s gonna be good.”

So brown that sausage, shred that cheese, and bake with joy. Because the best comfort food isn’t complicated—it’s cheesy, spicy, and made with love.

“Good pie doesn’t need a fork—it just needs sausage, cheese, and someone hungry.” 🥧✨