Preheat your oven to 400°F (200°C) and grease a deep-dish pie plate with non-stick spray.

Here’s how to put it all together:

Drain any excess grease from your skillet mixture.

Transfer the sausage and veggie mixture into the pie plate.

Stir in 2½ cups of grated Monterey Jack cheese, reserving a little for topping.

Pour the Bisquick mixture evenly over the filling.

Bake for 20–25 minutes until puffed and golden.

Top with remaining cheese and return to the oven for 1–2 minutes, just until melted and bubbly.

Serving Suggestions:

This pie is incredibly versatile. Pair it with:

A light spinach or arugula salad for lunch or dinner

A fruit salad or sliced avocado for a savory breakfast

A spoonful of sour cream or salsa for an extra kick

Kitchen Equipment You’ll Need:

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Skillet

Mixing bowl

Whisk

Deep-dish pie plate

Ingredients Recap:
For the filling:

1 pound sausage

1 sweet onion, diced

1 cup diced red pepper

1/2 cup diced mushrooms

3 tsp minced garlic

For the batter:

1⅓ cups milk

3 eggs

3/4 cup Bisquick or biscuit mix

3/4 tsp sage

1/4 tsp pepper

Cheese:

2½ cups Monterey Jack cheese, grated

Why You’ll Love It:

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