Monterey Sausage Pie

When the need for an easy comfort food dinner hits, Monterey sausage pie is exactly what you want. Filled with sausage, peppers, onions, mushrooms and loads of Monterey Jack cheese, and topped with a simple biscuit crust, this effortless supper can be whipped up in no time.

Monterey sausage pie is part of the “Impossible Pies” series of recipes, which were printed on Bisquick boxes through the late 1970s and 1980s. These sweet-and-savory recipes were easy on the wallet, full of family-friendly flavors, and quick to prepare. The key is replacing a traditional pie crust with prepared biscuit mix, which puffs up and turns golden brown in the oven. Recipe contributor Bonnie Marlow of Ottoville, Ohio, riffed on the original Impossible Cheeseburger Pie to create this one-pan version, which will satisfy even the pickiest of eaters. The recipe makes eight hearty servings in only 40 minutes, so it’s definitely an easy weeknight dinner.

Monterey Sausage Pie Ingredients

• Pork sausage: Bulk pork sausage is the easiest to use for this recipe, and any flavor will do. If you can’t find bulk sausage, use links, but remove the casings before browning the meat.
• Monterey Jack cheese: Bagged shredded cheese is fast and easy for recipes like this, but you should grate your own cheese for the best melting and texture.
• Biscuit topping: Pick up Bisquick or another brand of biscuit baking mix to make this pie. Or, try our homemade biscuit baking mix (it’s just four ingredients!). You’ll also need whole or 2% milk, eggs, and rubbed sage and black pepper to season it.
• Red pepper: Chopped red bell pepper adds color and sweetness to the pie. How should you cut a bell pepper? Our method cleanly removes those pesky seeds.
• Onion: Onions add extra savory flavor when cooked with the sausage. Here’s how to quickly chop onions for the mix.
• Mushrooms: The best types of mushrooms to use here include cremini and white button mushrooms. If you use something like meaty portobellos, be sure to chop them finely.
• Garlic: Freshly minced garlic has the best flavor, and you can prepare it with tools like a kitchen knife or a mini chopper.

Directions

Step 1: Cook the sausage filling

In a large skillet, cook the sausage, onion, red pepper and mushrooms over medium heat until the meat is no longer pink. Add the garlic and cook one minute longer.

Drain off any excess moisture, then stir in 2 cups of cheese.

Transfer the mixture to a greased 9-inch deep-dish pie plate.

Step 2: Make the biscuit topping

Combine the milk, eggs, biscuit baking mix, rubbed sage and black pepper in a small bowl.

Pour this batter over the sausage mixture in the pie plate.

Step 3: Bake the pie

Bake the pie at 400°F for 20 to 25 minutes or until a knife inserted in the center comes out clean. Sprinkle it with the remaining cheese and bake it one to two minutes longer or until cheese is melted. Let the pie stand for 10 minutes before cutting it.

Editor’s Tip: Letting the pie sit a bit before cutting into it ensures a better, more cohesive slice.

Monterey Sausage Pie Variations

• Try other cheeses: This sausage pie is also delicious with other good melting cheeses, such as cheddar, pepper jack, Swiss, Gouda and mozzarella, either in place of or in combination with the Monterey Jack.
• Add more vegetables: Add other fresh vegetables, such as diced green bell pepper, broccoli, kale, tomatoes or corn. They can replace all or some of the vegetables in this recipe.
• Try other ground meats: You can use ground beef or ground turkey in this pie; replace some of the sausage with these meats or omit the sausage entirely.
• Make it spicy: Kick up the heat in this pie by adding chopped jalapenos or banana peppers to the sausage filling, or by folding in some hot salsa. You can also choose a spicy cheese like pepper Jack, habanero cheddar or Sriracha gouda.
• Add flavor to the biscuit topping: For heat, fold in sliced jalapenos, banana peppers or a little hot pepper relish. Or add more herbs—such as an Italian seasoning blend or steak seasoning—or chopped green onions to the biscuit batter.

How to Store Monterey Sausage Pie

Let the Monterey sausage pie cool completely, then cover it tightly with storage wrap or transfer slices to tightly sealed food storage containers. Store the pie in the refrigerator for up to four days.

Can you freeze Monterey sausage pie?

Yes, you can freeze Monterey sausage pie. Let the pie cool completely, then cover it in food storage wrap, or slice the pie and store slices in freezer-proof containers. Store Monterey sausage pie in the freezer for up to three months. Allow the pie or slices to thaw overnight in the fridge before reheating them in the oven or, if you’re reheating slices, in the microwave.

Monterey Sausage Pies Tips

Can you use a homemade biscuit mix for Monterey sausage pie?

Yes! While boxed baking mix is a convenient ingredient in the Monterey sausage pie, our recipe for homemade baking biscuit mix works just as well. It’s a blend of four ingredients, including flour and vegetable shortening, that you can store in the freezer for up to eight months. Our homemade mix is a one-to-one replacement, so you can use the same amount that the recipe calls for (and that any other Bisquick recipes call for).

What else can you serve with Monterey sausage pie?

Serve slices of Monterey sausage pie with toppings like sour cream, salsa, Sriracha ketchup or hot sauce. Complete the meal with cooked sides like homemade tater tots or fried okra, or a fresh one like spinach salad with warm dressing.