Prep the Oven & Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch deep-dish pie plate.

Cook the Meat: In a large skillet over medium heat, cook the pork sausage until the meat is browned and no longer pink, crumbling it as it cooks. Add the minced garlic and cook for 1 minute longer until fragrant. Thoroughly drain any excess grease.

Layer the Base: Stir 2 cups of the shredded Monterey Jack cheese into the cooked sausage. Transfer this mixture into your prepared pie plate, spreading it evenly.

Mix the Batter: In a separate small bowl, whisk together the milk, whole eggs, biscuit mix, rubbed sage, and black pepper until well combined. Pour this batter slowly and evenly over the sausage and cheese mixture.

Bake: Bake uncovered for 20-25 minutes, or until a knife inserted near the center comes out clean and the edges are golden.

Melt the Top: Remove the pie from the oven and sprinkle the remaining ½ cup of Monterey Jack cheese over the top. Return to the oven and bake for 1-2 minutes longer, just until the top layer of cheese is melted and bubbly.

Rest & Serve: Let the pie stand at room temperature for 10 minutes before slicing. Serve warm.