Monterey Sausage Pie Food

MONTEREY SAUSAGE PIE

Steps:

• In a large skillet, cook the sausage, onion, red pepper and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate. , In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture. , Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

MONTEREY SAUSAGE PIE

Steps:

• In a large skillet, cook the sausage, onion, and bell pepper, mushrooms, and garlic over medium heat until sausage is no longer pink, drain.
• Stir in 2 cups cheese, and transfer to a greased 9 inch deep dish pie plate.
• In a small bowl, combine the milk, eggs, bisquik, sage, and pepper, and pour over sausage mixture.
• Bake at 400 degrees for 20-25 minutes or until a knife inserted comes out clean.
• Sprinkle the remaining 1/2 - 1 cup cheese and bake 1-2 minutes longer, or until cheese is melted.
• Let stand 10 minutes before serving.

SAUSAGE AND POTATO PIE

Steps:

• Preheat oven to 425°.
• Heat 1 tablespoon of the oil in a 12-inch skillet over moderately high heat for 1 minute.
• Add the red pepper and zucchini and sauté, stirring occasionally until soft, about 5 minutes.
• Stir in the garlic, black pepper and basil, and sauté 2 minutes longer.
• Add the sausage, breaking up any clumps, and sauté until no longer pink but not quite cooked through, about 5 minutes. Remove from heat.
• Toss the potatoes with the remaining 1 tablespoon oil.
• Spread 1/4 of the potatoes, overlapping slightly, over the bottom of a lightly greased 10-inch pie pan or a 13" x 9" x 2" baking dish.
• Spread 1/3 of the skillet mixture on top, followed by 1/3 each of the Parmesan and mozzarella cheeses. Press each layer down with your hands.
• Repeat the layers twice, finishing with a top layer of potatoes.
• Cover the pie with foil, set in the lower third of the oven, and bake for 40 minutes.
• Remove the foil and bake until the potatoes are crisp and cooked through, 5 to 10 minutes more.
• Remove the pie from oven and let stand for 10 minutes at room temperature. Carefully pour off any fat, then cut the pie into wedges. Serves 6.

GREEN CHILE QUICHE WITH SAUSAGE

Steps:

• Preheat oven to 425 degrees F.
• Line a deep-dish pie plate with your own or a store-bought pie crust, set aside.
• In a skillet over medium-high heat, brown pork sausage with onion, salt, and red pepper flakes.
• When the meat is almost cooked, add in the green chilies. Remove from heat, placing on a paper towel-lined plate to drain grease.
• In a bowl, whisk together eggs and half & half. Mix in chopped cilantro.
• Sprinkle the flour into the bottom of the pie crust, spread the meat mixture into the bottom, top with shredded cheese.
• Pour the egg mixture over the top. Bake for 15 minutes then reduce the oven temperature to 300 degrees F and continue baking for another 30 minutes.
• Let the quiche rest for 10-15 minutes before slicing.
• Garnish with sliced tomatoes, green onion, and additional cilantro if desired.

MONTEREY SAUSAGE PIE RECIPE

Steps:

• In large skillet, cook sausage, onion, red pepper and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate. In small bowl, combine milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture. Bake at 400° for 20-25 minutes or until knife inserted near center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.