Monterey Sausage Pie

Ingredients:

1 pound of sausage
1 cup of diced red pepper
1 sweet onion, diced (Walla Walla or Vidalia)
1/2 cup of diced mushrooms (brown or white)
3 teaspoons of fresh minced garlic or equivalent
1 and 1/3 cups of milk
3 eggs
3/4 cup of Bisquick or similar baking mix
3/4 teaspoon of sage
1/4 teaspoon of pepper
2 and 1/2 cups of Monterey Jack cheese, grated

Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or a similar-sized baking dish.
Cook the Sausage: In a large skillet, cook the sausage over medium heat until it’s browned and fully cooked. Drain any excess fat.
Sauté the Vegetables: Add the diced red pepper, sweet onion, mushrooms, and minced garlic to the skillet. Sauté for about 5-7 minutes until the vegetables are tender and fragrant.
Combine the Sausage and Vegetables: Mix the cooked sausage and sautéed vegetables together in the skillet. Spread this mixture evenly in the prepared pie dish.
Prepare the Batter: In a medium bowl, whisk together the milk, eggs, Bisquick, sage, and pepper until smooth and well combined.
Assemble the Pie: Pour the batter evenly over the sausage and vegetable mixture in the pie dish. Sprinkle the grated Monterey Jack cheese evenly over the top.
Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Cool and Serve: Allow the pie to cool for a few minutes before slicing and serving. Enjoy this savory delight hot or at room temperature.

Cook Notes and Variations:

Cheese Options: Feel free to substitute Monterey Jack with other cheeses like cheddar, Swiss, or mozzarella for different flavor profiles.
Vegetable Variations: Add or substitute other vegetables such as spinach, zucchini, or tomatoes for a different twist.
Spice It Up: For a bit of heat, add a chopped jalapeño or a dash of red pepper flakes to the sausage mixture.
Herb Infusion: Try adding fresh herbs like thyme or rosemary to the batter for an aromatic touch.

Keto-Friendly Version:

Baking Mix Substitute: Replace the Bisquick with a keto-friendly baking mix or make your own using almond flour and a bit of baking powder.
Milk Substitute: Use heavy cream or a non-dairy milk alternative like almond milk to reduce carbs.

Low-Carb Version:

Baking Mix Adjustments: Use a low-carb baking mix to reduce the carbohydrate content.
Cheese Variety: Stick with high-fat, low-carb cheese options like cheddar or mozzarella.

Frequently Asked Questions (FAQs):

Q: Can I make this pie ahead of time? A: Yes, you can prepare the pie in advance and refrigerate it. Simply reheat in the oven at 350°F (175°C) for about 15-20 minutes before serving.

Q: Can I freeze Monterey Sausage Pie? A: Absolutely! After baking, allow the pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, thaw in the refrigerator overnight and warm in the oven.

Q: What can I serve with Monterey Sausage Pie? A: This pie pairs well with a fresh green salad, roasted vegetables, or a simple fruit salad for a complete meal.

Q: Can I use pre-cooked sausage? A: Yes, using pre-cooked sausage will save time. Simply crumble and warm it up before mixing with the vegetables.

Q: Is this recipe gluten-free? A: The original recipe is not gluten-free due to the Bisquick, but you can easily substitute a gluten-free baking mix to accommodate dietary needs.

Monterey Sausage Pie is a versatile and satisfying dish that’s perfect for any meal of the day. With its savory combination of sausage, fresh vegetables, and gooey Monterey Jack cheese, it’s sure to become a family favorite. Whether you’re following a keto or low-carb diet, or just looking for a delicious new recipe to try, this pie offers plenty of options to suit your needs. Give it a try and enjoy the comforting flavors of this hearty pie!