Hello everyone, and thank you for joining me today! Today’s culinary escapade centers around a truly mouthwatering dish—Monterey Sausage Pie. Imagine a classic Bisquick cheeseburger pie but with an amplified burst of flavor. Whether it’s breakfast, lunch, or dinner, this dish is versatile enough to suit any mealtime.

Prepping Your Ingredients

Let’s get right into it. First, start by browning a pound of sausage in a skillet. Simultaneously, as you revel in the aroma of sizzling sausage, grab your knife to finely dice some onions and mushrooms. These will be sautéed along with the meat, creating a robust blend of flavors.

But wait, we’re not done with our chopping spree! A vibrant red pepper needs to join the party. Slice and dice about a cup of red pepper—it’s not only for the color but also for that sweet, peppery zing.

Aromatic Additions and Sautéing

Living in the Pacific Northwest, I have access to Walla Walla sweet onions, a local gem. If you’re in the South, Vidalia onions are your best friend. Dice your choice of sweet onion and toss it in the skillet with the meat. Next, add about half a cup of diced mushrooms. Oh, and let’s not forget garlic—a culinary must! You can never go wrong with adding a touch of this aromatic herb.

The Pie Filling

While your meat and veggies are becoming best friends in that skillet, let’s whisk up a mixture to bring this pie to life. Combine one and a third cups of milk with three eggs in a mixing bowl. Add three-quarters of a cup of Bisquick or any biscuit mix you prefer. Sprinkle in sage and pepper, and whisk it into a smooth, even mixture. The sage, a humble yet powerful herb, will grant this dish an unparalleled depth of flavor.

Assembling and Baking

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