Grandma’s Famous Monterey Sausage Pie

Introduction

Grandma’s Famous Monterey Sausage Pie is a comforting, hearty dish that’s been a family favorite for generations. With a flaky crust, savory breakfast sausage, creamy egg custard, and melty Monterey Jack cheese, this pie is perfect for brunch, breakfast-for-dinner, or holiday gatherings. Simple ingredients and old-fashioned flavors come together to create a warm, satisfying meal everyone will love.

Ingredients

For the Crust

• Refrigerated pie crusts – 1 package (14.1 oz, 2 crusts)
  or

• Deep-dish pie crust – 1 (9-inch), optional alternative

For the Filling

• Ground breakfast sausage (mild, hot, or maple) – 1 lb

• Monterey Jack cheese, shredded – 1½ cups

• Eggs – 4 large

• Half-and-half or whole milk – 1 cup

• Garlic powder – ½ teaspoon

• Onion powder – ½ teaspoon

• Salt – ½ teaspoon

• Black pepper – ¼ teaspoon

Optional Add-Ins:

• 2 green onions, finely sliced

• 1 teaspoon fresh thyme

Grandma’s Secret Tip:
A pinch of dry mustard or a dash of hot sauce in the custard adds a subtle kick that brightens the entire pie.

Instructions

Step 1: Brown the Sausage
In a skillet over medium heat, cook the sausage until browned and crumbled, about 6–8 minutes. Drain excess fat and set aside to cool slightly.

Step 2: Prepare the Crust
Preheat the oven to 375°F (190°C). Press one pie crust into a 9-inch deep-dish or 10-inch regular pie plate.
For extra flakiness, prick the bottom with a fork and blind-bake for 8–10 minutes, then remove from the oven.

Step 3: Layer the Filling
Spread the cooked sausage evenly over the crust. Sprinkle the shredded Monterey Jack cheese on top, followed by the green onions if using.

Step 4: Make the Custard
In a mixing bowl, whisk together the eggs, half-and-half, garlic powder, onion powder, salt, and black pepper until smooth. Stir in the secret tip ingredients if desired. Carefully pour the custard over the sausage and cheese.

Step 5: Add the Top Crust (Optional)
Place the second crust over the filling and crimp the edges to seal. Cut 4–5 small slits in the top to allow steam to escape.
For an open-faced, quiche-style pie, skip the top crust and reduce baking time by about 5 minutes.

Step 6: Bake
Bake for 35–45 minutes, or until the crust is golden brown and the center is fully set. If the edges brown too quickly, loosely cover them with foil. Let the pie rest for 10–15 minutes before slicing.

Step 7: Serve
Slice and serve warm. This pie pairs wonderfully with a fresh salad or fruit.

Conclusion

Grandma’s Famous Monterey Sausage Pie is the kind of recipe that brings everyone to the table. Rich, savory, and wonderfully comforting, it’s perfect for brunch spreads, special occasions, or cozy family dinners. Best of all, leftovers keep well in the refrigerator for up to three days and reheat beautifully, making this classic dish as practical as it is delicious.