Description

A hearty Monterey Sausage Pie featuring a flaky homemade crust filled with savory turkey sausage, vegetables, creamy eggs, and melted Monterey Jack cheese—perfect for brunch, dinner, or meal prep.

Ingredients

For the Crust:

1½ cups all-purpose flour

½ teaspoon salt

½ cup cold butter, cubed

4–5 tablespoons ice water

For the Filling:

1 pound ground Italian turkey sausage

1 medium onion, diced

1 red bell pepper, chopped

2 cloves garlic, minced

2 cups Monterey Jack cheese, shredded (divided)

4 large eggs

1 cup half-and-half

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons fresh parsley, chopped

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Instructions

In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until dough just comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes.
In a skillet over medium heat, brown the turkey sausage, breaking it apart as it cooks.
Add diced onion and red bell pepper; cook until softened. Stir in garlic and cook for 1 minute more.
Drain mixture on paper towels and allow to cool slightly.
Preheat oven to 375°F (190°C).
Roll out chilled dough and transfer to a 9-inch pie plate. Trim and crimp edges.
Spread sausage mixture evenly over crust. Sprinkle with 1½ cups shredded Monterey Jack cheese.
Whisk eggs, half-and-half, oregano, basil, salt, and pepper. Pour evenly over filling.
Bake for 35 minutes. Sprinkle remaining ½ cup cheese on top and bake an additional 10–15 minutes until center is set and golden.
Rest for at least 10 minutes before slicing. Garnish with fresh parsley.

Notes

Drain sausage thoroughly to prevent a soggy crust.

Store-bought pie crust can be used for convenience.

Add sautéed mushrooms or spinach for extra vegetables.

Let the pie rest before slicing to ensure clean cuts.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 3g
Sodium: 720mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 24g
Cholesterol: 165mg