Skip to content
Instructions
- Preheat oven to 400°F and grease a 9-inch deep-dish pie plate.
- In a large skillet over medium heat, cook the sausage until no pink remains. Add garlic and cook 1 minute. Drain excess fat.
- Stir 2 cups of the shredded cheese into the hot sausage. Press the mixture evenly into the prepared pie plate.
- In a bowl, whisk together milk, eggs, biscuit mix, sage, and pepper until smooth.
- Pour the milk-egg mixture over the sausage and cheese in the pie plate.
- Bake 20–25 minutes until a knife inserted near the center comes out clean.
- Sprinkle the remaining ½ cup cheese on top and bake 1–2 minutes more until melted.
- Let the pie stand 10 minutes before slicing and serving.
Tips & Variations
- Use turkey sausage or spicy Italian sausage to change the flavor.
- Fold in ½ cup diced green pepper or chopped spinach into the sausage layer for extra veggies.
- Substitute cheddar or pepper jack for a sharper, bolder cheese.
- For a crispier top, broil 1–2 minutes while watching closely.
Time Yield and Storage
- Prep time: 10 minutes.
- Cook time: 20–27 minutes.
- Yield: 6–8 servings.
- Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 350°F oven until warmed through.
