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
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.