Preheat oven: 350°F (175°C). Place pie crust in a 9-inch pie pan if not pre-lined.
Cook sausage and vegetables: In a skillet over medium heat, cook sausage until browned. Drain excess fat. Add onion and bell pepper and sauté until softened, about 5 minutes. Let cool slightly.
Prepare cheese and egg mixture: In a bowl, whisk together eggs, milk, garlic powder, and black pepper. Stir in both cheeses.
Assemble the pie: Spread cooked sausage mixture evenly over the pie crust. Pour the egg and cheese mixture on top.
Bake: Bake 35–40 minutes, or until the center is set and the top is golden brown. A knife inserted should come out clean.
Cool and serve: Let the pie cool 5–10 minutes before slicing. Serve warm for a hearty breakfast, brunch, or dinner.
💡 Tips:
Add chopped mushrooms or spinach for extra veggies.
For a spicier version, use hot sausage or add a pinch of cayenne pepper.
This pie reheats well and can be sliced for meal prep breakfasts.
If you like, I can also give a shortcut version that uses biscuits or crescent roll dough instead of a pie crust, making it quicker and even fluffier. Do you want me to do that?
