I was worried this recipe from my aunts was lost forever, but luckily I found it, and it’s even yummier now!

Preheat your oven to 375°F (190°C).
Place the pie crust in a 9-inch pie dish and set aside.
In a large skillet, cook the ground sausage over medium heat until browned and cooked through.
Add the chopped onion and green bell pepper to the skillet and cook until the vegetables are tender, about 5 minutes.
Drain any excess fat from the skillet and spread the sausage mixture evenly into the prepared pie crust.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
Sprinkle the shredded Monterey Jack cheese over the sausage mixture in the pie crust.
Pour the egg mixture over the sausage and cheese.
Bake in the preheated oven for 30-35 minutes, or until the pie is set and the top is golden brown.
Allow the pie to cool for a few minutes before slicing and serving.
Variations & Tips
For a spicier kick, you can use hot sausage or add a pinch of crushed red pepper flakes. If you’re a fan of veggies, consider adding mushrooms or spinach to the sausage mixture. You can also swap out the Monterey Jack cheese for cheddar or a cheese blend of your choice. For a lighter version, use turkey sausage and low-fat cheese.