MONTEREY SAUSAGE PIE
I have made this recipe countless times and it couldn’t be tastier or easier! I use jarred minced garlic and I actually use evaporated milk instead of regular milk. I don’t think I have ever made it in a pie dish-I always make it in an 8 inch (fills up almost to the top) or a 9 inch square pan. Also, I use Jimmy Dean Sage Sausage instead of the rubbed sage. My husband loves this dish and I have brought it to many brunch parties and I always get asked for the recipe. Thanks so much for such a great recipe!
Ingredients
- 1 pound Bulk Pork Sausage
- 3 teaspoons Minced Garlic
- 2-½ cups Shredded Monterey Jack Cheese, Divided
- 1-⅓ cup Milk
- 3 whole Eggs
- ¾ cups Biscuit/baking Mix
- ¾ teaspoons Rubbed Sage
- ¼ teaspoons Pepper
