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You know that mouthwatering sound when pork sausage hits a skillet? It fills the kitchen and draws everyone in. I came up with this savory pie one slow weekend morning. I wanted something way more filling than plain scrambled eggs but not as much work as making a huge breakfast. Turns out, tossing in two kinds of cheese with bell pepper makes the whole thing taste like a hug in every slice.
The first time I tossed both Monterey Jack and sharp cheddar together, I had no idea what would happen. That cheesy duo took things over the top—super melty, super tasty, sharp and creamy at the same time.
Irresistible Ingredients
- Bulk pork sausage: the main flavor hero; buy the freshest you can find to keep things tasty and not greasy
- Monterey Jack cheese: gets all gooey and soft; grab a fresh block and grate it for the dreamiest texture
- Sharp cheddar cheese: brings tang; aged, crumbly cheddar gives the best bite
- Eggs: hold everything together and make it rich; go for large ones
- Half-and-half: brings in that smooth creaminess without weighing it down; whole milk can stand in but you're missing some silkiness
- Onion: adds sweet flavor and richness; pick a heavy, unbruised one
- Green bell pepper (optional): gives fresh crunch; look for firm, bright peppers
- Flour, baking powder, salt, pepper: these help everything stick together and taste right; grind your own black pepper if you can for extra aroma
If you can, grab the best, freshest stuff from the store. When it comes to cheese, shredding your own totally beats the pre-shredded bags every time—it just melts way better.
Cooking Steps
- Baking It All:
- Pop your pie in the oven at 350°F. The cheese should look golden brown on top, but check the middle with a knife—it should come out mostly clean. Let it cool a bit so you can slice it without mess.
- Making the Custard Mix:
- Whisk all the eggs, half-and-half, and dry stuff till it's nice and smooth—that's how the pie gets its creamy, thick finish. The flour and baking powder thicken everything so you don't end up with a runny center.
- Pie Assembly:
- Start by layering cooked sausage at the bottom, then pile on veggies. Finish by blanketing everything with cheese for the best textures all in one bite.
- Cooking The Veggies:
- Soften the onion and pepper in the leftover sausage fat; that way, they take on the savory flavors and don’t overpower. Cook until they look see-through, not browned, so they blend in smoothly.
- Sizzling the Sausage:
- Break up the sausage as you cook it so it gets brown and crispy. Save some of that flavorful fat in the pan—you’ll want that richness when you cook the veggies.
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One time I swapped half the sausage for spicy chorizo. Not gonna lie, it was fiery—but it kind of took over. Lesson learned: a gentle hand with bold flavors goes a long way.
Make-Ahead Tips
This pie is even tastier the day after. Bake ahead, cool it down, then wrap it up tight for the fridge. For leftovers, heat slices in a toaster or oven at 325°F so the cheese gets melty again. Skip the microwave—it just makes the custard rubbery.
Mix-up Ideas
Add in mushrooms for an earthy twist or swap in roasted red pepper for something sweet. Smoked paprika in the egg mix gives a gentle smokiness. Want some freshness? Toss on chopped parsley or cilantro instead of green onions.
Seasonal Swaps
For spring, add asparagus tops or snap peas. In the fall, throw in sautéed kale or sweet leeks. In winter, a sprinkle of thyme or sage in the egg mix brings major cozy vibes.
Handy Tools
You need a 9-inch pie dish—that size gives neat slices and cooks everything evenly. Use a wooden spoon for smashing sausage apart easily. A whisk keeps the egg mix smooth, and a nonstick skillet means less mess later.
Insider Tips
1. Drain sausage but leave behind a little fat for sauteing veggies—it’s flavor gold
2. Whisk the egg mix until you see zero lumps—smooth batter bakes best
3. Don’t rush...let it cool after baking so each slice comes out perfect, not runny
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Common Questions
- → Which sausage is best here?
Use bulk pork sausage because it has a rich taste and crisps up nicely when cooked.
- → Can I swap out the cheeses?
Sure, Monterey Jack and sharp cheddar give creamy and tangy flavors, but any semi-soft cheese that melts well works.
- → How do I make sure the pie sets right?
Mix the eggs and half-and-half really well and bake it until the center is solid and a knife comes out clean.
- → Why are flour and baking powder used?
They help the filling get a smooth texture and add a bit of structure to the custard.
- → Can I make parts of this ahead?
You can cook the sausage and veggies earlier, then put it all together just before baking to keep it fresh.
- → What should I serve with this pie?
This savory pie is great with a green salad or as part of a brunch spread with other dishes.