Sausage Cheese Pie (Print-Friendly Version)
# What You'll Need:
→ Dairy & Meat
01 -
1 pound ground pork sausage
02 -
1 cup sharp cheddar cheese, freshly grated
03 -
1 cup Monterey Jack cheese, shredded fresh
04 -
4 big eggs
05 -
2 cups half and half cream
→ Veggies
06 -
1/2 cup finely chopped onion
07 -
1/2 cup chopped green bell pepper (optional)
08 -
2 tablespoons chopped green onions or chives (optional, for topping)
→ Dry stuff
09 -
1 cup all-purpose flour
10 -
1/2 teaspoon baking powder
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon freshly ground black pepper
# Step-by-Step Directions:
01 -
Put a large pan on medium-high heat. Add the pork sausage and break it apart with a wooden spoon. Cook for 7 to 8 minutes until browned all over. Drain on paper towels but keep 1 tablespoon of the fat.
02 -
Put the pan back on medium and pour in the saved fat. Toss in the onion and green pepper. Cook until soft and onions look clear, around 5 minutes. Take the pan off the heat.
03 -
Heat your oven to 350°F (175°C). Grease a 9-inch pie pan well with butter or spray.
04 -
Scatter the browned sausage evenly in the pie pan. Next, add the cooked onion and pepper. Sprinkle Monterey Jack and cheddar cheeses over the veggies.
05 -
Beat the eggs in a big bowl until smooth. Stir in the half and half. Then whisk in the flour, baking powder, salt, and pepper until there are no lumps.
06 -
Pour the custard mix gently over the layered stuff, letting it settle in. Tap the pan lightly to get rid of air bubbles. Place the pie dish on a baking sheet and bake for 35 to 40 minutes until golden on top and firm in the middle. Stick a knife in to check; it should come out clean.
07 -
Leave it alone for at least 5 minutes before cutting. If you like, sprinkle chopped green onions or chives on top. Best served warm with a green salad or brunch sides.
# Helpful Notes:
01 -
Waiting before cutting helps the flavors come together and the texture gets nicer.