Think of this Monterey Sausage Pie as a love child between a hearty breakfast casserole and a Tex-Mex skillet—juicy sausage, onions, and peppers baked under a golden blanket of pepper jack and cheddar cheese, all nestled in a buttery biscuit crust. It’s rich, spicy, and deeply satisfying, with just enough kick to wake up your taste buds.
Inspired by the bold flavors of Monterey Jack cheese and Southwestern flair, this one-dish wonder is perfect for brunch, weeknight dinners, or feeding a crowd at game day. And yes—it’s as delicious as it sounds.
Why You’ll Love This Recipe
🥧 One skillet, one oven dish—minimal cleanup!
💛 Spicy, cheesy, and packed with protein
⏱️ 30 minutes prep, then bake
💸 Costs under $10—feeds 6–8 generously
🌾 Naturally nut-free & easily gluten-freeFor the Filling:
1 lb (454g) mild or spicy breakfast sausage (or bulk chorizo for extra heat)
1 large yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
Salt & black pepper to taste
For the Cheese Layer:
1½ cups (170g) shredded sharp cheddar cheese
1½ cups (170g) shredded pepper jack cheese
Optional: ½ cup diced green chiles (canned or fresh)
For the Biscuit Topping:
2 cups (240g) all-purpose flour
1 tbsp baking powder
½ tsp salt
½ tsp garlic powder (optional)
½ cup (1 stick / 115g) cold unsalted butter, cubed
¾–1 cup (180–240ml) whole milk
Optional: 1 egg + 1 tbsp water (for egg wash)1. Cook the Filling
In a large skillet or oven-safe pan, cook sausage over medium heat until browned (5–6 mins). Drain excess fat.
Add onion and bell peppers; cook 5–7 minutes until soft.
Stir in garlic, cumin, smoked paprika, salt, and pepper; cook 1 minute.
Remove from heat. Stir in half the cheese blend and green chiles (if using).
