Ingredients Breakdown:

• 1 pound bulk sausage: Choose a flavorful sausage like Italian or breakfast sausage. Bulk sausage (without casings) works best, but if you’re using sausages with casings, simply remove the casing before cooking. For a spicier version, opt for chorizo or sausage with chili flakes.
• 1 cup shredded Monterey Jack cheese: Monterey Jack melts wonderfully, giving the pie a creamy, smooth texture. It’s mild, so it lets other flavors shine but still contributes richness. If you want a tangier version, you can blend it with a little bit of pepper jack cheese.
• 1 cup shredded sharp cheddar cheese: Sharp cheddar adds a tangy and slightly nutty flavor, which balances the creaminess of the Monterey Jack. Aged cheddar will give a stronger flavor if you want that bold bite. Alternatively, you can use mild cheddar if you prefer less tang.
• 1/2 cup finely chopped onion: The onion will caramelize and bring a subtle sweetness to the dish. If you want to reduce the onion’s sharpness, sauté it in a bit of butter before adding it to the pie mix. You could also use shallots for a milder, sweeter flavor.
• 1/2 cup finely chopped green bell pepper (optional): This ingredient adds color, sweetness, and a slight crunch. If you want a deeper flavor, you could swap this out for a red bell pepper or even sautéed mushrooms for an earthy touch.
• 4 large eggs: Eggs are essential for binding the pie and giving it the custard-like texture. Whisking the eggs well before mixing with the other ingredients is key to ensuring a smooth consistency.
• 2/3 cup flour: Flour thickens the custard and gives structure to the pie, helping it hold its shape once baked. Make sure the flour is evenly distributed to avoid clumps in the batter.
• 1/2 teaspoon baking powder: This is a critical ingredient for creating a slight rise in the pie as it bakes. It gives the pie a light and airy texture instead of a dense custard.
• 1/2 teaspoon salt: Salt helps enhance the savory flavors, especially the sausage and cheeses. If you’re using a salted sausage or pre-shredded cheese, consider adjusting the amount of salt to taste.
• 1/2 teaspoon black pepper: Freshly ground black pepper adds a subtle heat that balances the richness of the sausage and cheeses. If you like more kick, you can increase the amount or add some cayenne pepper or paprika.
• Green onions or chives (optional): These fresh garnishes add a burst of color and mild onion flavor that contrasts nicely with the richness of the pie. They can be sprinkled on top just before serving to keep them fresh and vibrant.

Step-by-Step Instructions:

1. Preheat the oven: Set your oven to 375°F (190°C). This ensures the pie bakes evenly and gets golden brown on top. While the oven is heating, prepare your pie dish by greasing it lightly with butter, cooking spray, or olive oil. A 9-inch round pie dish is ideal, but you can use a square or rectangular baking dish as well.
2. Cook the sausage: Heat a large skillet over medium heat. Crumble the sausage into the skillet, breaking it apart with a spoon or spatula. Stir occasionally to ensure even cooking. Cook the sausage until it’s browned and fully cooked (about 7-10 minutes). Drain off any excess fat from the skillet. If you like, you can deglaze the pan with a little splash of chicken broth or wine to pick up any browned bits for added flavor, but be sure to let it cool a bit before adding to the pie dish.
3. Sauté the vegetables: After draining the sausage, add the finely chopped onion and bell pepper (if using) into the same skillet. The residual fat in the pan will help soften the vegetables and enhance their flavor. Sauté for 5-7 minutes, stirring occasionally, until the vegetables become tender and translucent. If you’re using mushrooms instead of peppers, cook them until they release their moisture and become tender.
4. Mix the cheese: In a large mixing bowl, combine the shredded Monterey Jack and sharp cheddar cheeses. Add the salt and black pepper, then stir the mixture to evenly distribute the seasoning. The cheese mixture should look well-blended and ready to be incorporated into the custard mixture.
5. Make the custard: In a separate bowl, whisk together the eggs, flour, and baking powder. Make sure the flour is fully dissolved into the egg mixture, without any lumps. You can use a whisk or a hand mixer to achieve a smooth, thick batter. The flour will help thicken the custard while the eggs provide the custard’s rich, creamy texture.
6. Assemble the pie: Layer the cooked sausage and sautéed vegetables evenly in the bottom of the prepared pie dish. Then, pour the egg and cheese mixture over the top. Ensure that the egg mixture is spread out evenly to coat the sausage and vegetables. You can give the pie dish a slight shake or tap it on the counter to help distribute the mixture.
7. Bake the pie: Place the pie in the preheated oven and bake for 35-40 minutes. The top should turn golden brown and slightly puffed, and the custard should be fully set (a toothpick inserted into the center should come out clean). Keep an eye on it toward the end—if the top is browning too quickly, you can loosely cover the pie with aluminum foil and continue baking until fully cooked.
8. Garnish and serve: Once the pie is done, remove it from the oven and let it cool for a few minutes. Garnish with finely chopped green onions or chives for a fresh, vibrant contrast. This step is optional, but it enhances both the presentation and flavor.

Additional Tips for Success:

• Sausage choice: For a different flavor, experiment with breakfast sausage, Italian sausage, or even turkey sausage for a leaner option. If you like a smoky flavor, add a touch of smoked paprika or use a smoked sausage.
• Cheese options: In addition to or instead of the cheeses listed, you could try using Gruyère, Gouda, or a combination of your favorites. A smoky cheese would add another layer of flavor.
• Make-ahead tip: You can prep the entire dish the night before, cover it with plastic wrap, and refrigerate. When ready to bake, remove it from the fridge, let it come to room temperature for 10-15 minutes, and then bake as usual. Adding 5 extra minutes to the bake time may be necessary if the pie is cold.
• Serving suggestions: This pie is versatile! Serve it with a green salad dressed with a tangy vinaigrette or alongside roasted root vegetables. You could also serve it with a dollop of sour cream or hot sauce to bring some extra flavor to each bite.

Enjoy making this comforting and savory Monterey Sausage Pie! It’s perfect for a cozy dinner or even as a brunch dish. Let me know if you need more guidance or any adjustments to the recipe!