This recipe relies on simple pantry and refrigerator staples. That is part of its charm and why it has remained popular for so long.
For the crust, you can use refrigerated pie crusts for convenience, or a single deep-dish crust if that is what you prefer. Either option works beautifully.
The filling calls for ground breakfast sausage, shredded Monterey Jack cheese, eggs, and half-and-half or whole milk. A few basic seasonings like garlic powder, onion powder, salt, and black pepper bring everything together.
Many grandmothers also added their own small touches. A couple of sliced green onions or a bit of fresh thyme can add color and flavor without changing the heart of the dish.
Grandma’s Quiet Little Secret
What truly sets this sausage pie apart is a subtle detail passed along quietly over the years. A small pinch of dry mustard or a gentle dash of hot sauce mixed into the egg custard brightens the flavor just enough to make people ask what makes it taste so good.
It does not make the pie spicy. Instead, it adds depth and warmth, enhancing the savory notes of the sausage and cheese. This is the kind of tip that experienced cooks share with a wink and a smile.
Step-by-Step: How to Make It Just Right
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