Ingredients:
- 1 pound bulk pork sausage
- 3 teaspoons minced garlic
- 2 ½ cups shredded Monterey Jack cheese, divided
- 1 ⅓ cups milk
- 3 whole eggs
- ¾ cup biscuit/baking mix
- ¾ teaspoon rubbed sage
- ¼ teaspoon pepper
Directions:
- Preheat the oven to 400°F (200°C). Grease a 9-inch deep-dish pie plate.
- In a large skillet, cook the bulk pork sausage over medium heat until it is no longer pink. Add minced garlic and cook for an additional minute. Drain any excess grease.
- Stir in 2 cups of shredded Monterey Jack cheese into the cooked sausage mixture. Transfer the mixture to the greased pie plate, spreading it evenly.
- In a small bowl, whisk together milk, eggs, biscuit/baking mix, rubbed sage, and pepper until well combined.
- Pour the milk and egg mixture over the sausage mixture in the pie plate.
- Bake in the preheated oven for 20-25 minutes, or until a knife inserted near the center comes out clean.
- Sprinkle the remaining ½ cup of shredded Monterey Jack cheese over the top of the pie, and return it to the oven for an additional 1-2 minutes, or until the cheese is melted and bubbly.
- Remove the pie from the oven and let it stand for 10 minutes before cutting into slices.
- Serve warm and enjoy your delicious Monterey Sausage Pie!