Some dishes carry the taste of tradition, and Grandma’s Monterey Sausage Pie is one of them. Passed down through Midwestern and Southern kitchens, this pie is southern hospitality wrapped in a flaky, golden crust. Savory sausage, melty Monterey Jack cheese, and a creamy egg custard come together in a dish that feels like a warm hug from Grandma herself.
Unlike fussy quiches or layered casseroles, this one-dish wonder is quick to prepare—about 30 minutes of hands-on time—and comes out of the oven puffed, golden, and irresistibly cheesy. Whether for brunch, a holiday spread, or last-minute guests, this pie is always a showstopper. The best part? Grandma’s secret is simple—and now it’s yours.
Ingredients
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Meal Items
Total Calories: 0 kcal
For the Crust
| Ingredient | Amount |
|---|---|
| Refrigerated pie crusts | 1 package (14.1 oz, 2 crusts) |
| Deep-dish pie crust (optional alternative) | 1 (9-inch) |
For the Filling
| Ingredient | Amount |
|---|---|
| Ground breakfast sausage (mild, hot, or maple) | 1 lb |
| Monterey Jack cheese, shredded | 1½ cups |
| Eggs | 4 large |
| Half-and-half or whole milk | 1 cup |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Optional | 2 green onions, finely sliced; 1 tsp fresh thyme |
Grandma’s Secret Tip: A pinch of dry mustard or a dash of hot sauce in the custard adds a subtle kick that brightens the whole pie.
Step-by-Step Instructions
1. Brown the Sausage
Cook sausage in a skillet over medium heat until browned and crumbled (6–8 minutes).
Drain excess fat and let cool slightly.
2. Prep the Crust
Preheat oven to 375°F (190°C).
Press one crust into a 9-inch deep-dish or 10-inch regular pie plate.
For extra flakiness: prick the bottom with a fork and blind-bake for 8–10 minutes.
3. Layer the Filling
Spread the cooked sausage evenly over the crust.
Top with shredded Monterey Jack cheese and green onions, if using.
4. Make the Custard
In a bowl, whisk together eggs, half-and-half, garlic powder, onion powder, salt, and pepper until smooth.
Pour gently over the sausage and cheese layer.
5. Add the Top Crust (Optional)
Place the second crust over the filling and crimp edges to seal.
Cut 4–5 slits in the top to allow steam to escape.
Prefer open-faced? Skip the top crust for a quiche-like finish—reduce bake time by 5 minutes.
6. Bake to Golden Perfection
Bake 35–45 minutes, until the crust is deep golden and the center is set.
Tip: cover edges with foil if browning too quickly.
Let rest 10–15 minutes before slicing to help the custard set.
7. Serve & Enjoy
Slice into wedges and serve warm with a salad or fruit.
Perfect for brunch buffets, holiday tables, or cozy weeknight dinners.
Leftovers store covered in the fridge for up to 3 days and reheat beautifully.
