Start by browning 1 pound of sausage in a skillet over medium heat. As the sausage sizzles, dice up:
1 sweet onion (Walla Walla or Vidalia preferred)
1/2 cup diced mushrooms (white or brown)
1 cup diced red bell pepper
3 tsp fresh minced garlic
Add the vegetables and garlic to the skillet and sauté until softened and fragrant. This hearty blend of meat and veggies is the base of your flavorful pie filling.
Whisk Up the Magic Mixture
In a mixing bowl, combine:
1 and 1/3 cups milk
3 eggs
3/4 cup Bisquick or biscuit mix
3/4 tsp sage
1/4 tsp pepper
Whisk everything together until smooth. The sage adds a warm, earthy depth that beautifully complements the sausage and cheese.
Assembling the Monterey Sausage Pie
Preheat your oven to 400°F (200°C) and grease a deep-dish pie plate with non-stick spray.
Here’s how to put it all together:
Drain any excess grease from your skillet mixture.
Transfer the sausage and veggie mixture into the pie plate.
Stir in 2½ cups of grated Monterey Jack cheese, reserving a little for topping.
Pour the Bisquick mixture evenly over the filling.
Bake for 20–25 minutes until puffed and golden.
Top with remaining cheese and return to the oven for 1–2 minutes, just until melted and bubbly.
Serving Suggestions
