Savory Breakfast Pot Pie with Cheddar, Sausage, and Honey Butter Biscuit Topping Recipe

Introduction

Start your day with a comforting and flavorful Savory Breakfast Pot Pie. This dish combines creamy sausage gravy, tender scrambled eggs, sautéed vegetables, and a fluffy biscuit topping for a hearty morning treat that feels like a warm hug.

Ingredients

• 2 cups Mild Cheddar (Adds creaminess and flavor; substitute with Monterey Jack for a different taste.)
• 1 cup Bell Peppers (Chopped; can substitute with zucchini or spinach.)
• ½ cup Onion (Chopped; yellow or red onions work well.)
• 1 tsp Salt (Enhances flavors; use kosher salt for better control.)
• 1 tsp Pepper (Adds heat; adjust to taste.)
• 8 oz Breakfast Sausage (Can substitute with turkey or veggie sausage.)
• 2½ cups Heavy Cream (Creates a rich gravy; substitute with half-and-half for a lighter option.)
• 2 tbsp Flour (Thickens the gravy; can use a gluten-free blend if necessary.)
• 6-7 large Eggs (Beaten; essential for recipe integrity.)
• 2 tbsp Unsalted Butter (Used for cooking eggs; olive oil makes a good alternative.)
• 1 box Red Lobster Honey Butter Biscuit Mix (Base for biscuit topping; any biscuit mix can be substituted.)
• ¾ cup Milk (Needed for biscuit preparation; any milk type works just fine.)
• ½ stick Unsalted Butter (Softened; can replace with margarine.)
• 1 tbsp Honey (Adds sweetness to the biscuit topping; maple syrup can serve as a substitute.)
• Oil for Cooking (Used for sautéing vegetables; olive oil or butter are great choices.)
• 1 tbsp Olive Oil (For cooking eggs; can be swapped with butter or another oil.)

Instructions

1. Step 1: Heat oil in a skillet over medium heat. Add chopped bell peppers and onions, sautéing until browned and tender, about 3-4 minutes. Set aside to cool slightly.
2. Step 2: In the same skillet, cook the breakfast sausage until crispy, about 5-6 minutes. Stir in flour, then pour in the heavy cream. Season with salt and pepper. Cook until the mixture thickens, around 2-3 minutes, then remove from heat.
3. Step 3: In a large bowl, combine the biscuit mix with milk until a shaggy dough forms. Be careful not to overmix to keep biscuits tender.
4. Step 4: In a small bowl, mix softened butter with honey and a pinch of salt. Set aside to drizzle over baked biscuits later.
5. Step 5: Heat olive oil and a tablespoon of butter in a pan over medium-low heat. Pour in beaten eggs and cook gently until nearly set. Season with salt and pepper to taste.
6. Step 6: Preheat oven to 425°F (220°C). Layer ramekins starting with scrambled eggs, followed by sautéed vegetables, cheddar cheese, then the sausage gravy. Top each ramekin with biscuit dough.
7. Step 7: Place ramekins on a baking sheet and bake for 18-20 minutes, or until biscuit tops are golden and cooked through. Brush the tops immediately with the honey butter mixture after removing from oven.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or whole milk, but expect a thinner gravy.
• Mix in cooked spinach or zucchini instead of bell peppers for a different vegetable flavor.
• Use turkey or plant-based sausage as a leaner or vegetarian alternative.
• To add a spicy kick, sprinkle a little cayenne pepper into the gravy or biscuit dough.

Storage

Store leftover pot pies in airtight containers in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to keep the biscuit topping crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can assemble the pot pies up to the baking step and refrigerate them overnight. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I use if I don’t have biscuit mix?

You can make a simple biscuit dough from scratch using flour, baking powder, salt, butter, and milk, or substitute with pre-made biscuit dough from the refrigerated section of your grocery store.

Savory Breakfast Pot Pie with Cheddar, Sausage, and Honey Butter Biscuit Topping Recipe

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★★★★★

4.6 from 123 reviews

Savory Breakfast Pot Pie is a comforting and hearty morning dish featuring layers of creamy scrambled eggs, sautéed bell peppers and onions, crisp breakfast sausage gravy, and melted cheddar cheese, all topped with a golden honey butter biscuit crust. This recipe combines rich and savory flavors with a touch of sweetness in a unique pot pie style, baked to perfection for a satisfying breakfast or brunch.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheese and Vegetables

• 2 cups Mild Cheddar cheese (shredded)
• 1 cup Bell Peppers (chopped; can substitute with zucchini or spinach)
• ½ cup Onion (chopped; yellow or red)

Seasonings

• 1 tsp Salt (kosher salt recommended)
• 1 tsp Pepper (adjust to taste)

Protein and Dairy

• 8 oz Breakfast Sausage (or turkey/veggie sausage)
• 2½ cups Heavy Cream (or half-and-half for a lighter gravy)
• 6–7 large Eggs (beaten)
• 2 tbsp Unsalted Butter (for cooking eggs; olive oil alternative)
• 1 tbsp Olive Oil (for cooking eggs)

Biscuit Topping

• 1 box Red Lobster Honey Butter Biscuit Mix (or any biscuit mix)
• ¾ cup Milk (any type)
• ½ stick Unsalted Butter (softened; can use margarine)
• 1 tbsp Honey (for drizzling; substitute with maple syrup)

Other

• 2 tbsp Flour (thickener; can use gluten-free blend)
• Oil for Cooking (such as olive oil or butter for sautéing vegetables)

Instructions

1. Sauté Vegetables: Heat oil in a skillet over medium heat. Add chopped bell peppers and onions, sautéing until browned and tender, about 3-4 minutes. Remove from heat and set aside to cool slightly.
2. Cook Sausage and Make Gravy: In the same skillet, cook breakfast sausage until crispy, about 5-6 minutes. Stir in flour and then pour in heavy cream, seasoning with salt and pepper. Cook this mixture until it thickens, approximately 2-3 minutes. Remove from heat.
3. Prepare Biscuit Dough: In a large bowl, combine biscuit mix with milk just until a shaggy dough forms. Avoid overmixing to keep the biscuits tender.
4. Make Honey Butter: In a small bowl, mix softened unsalted butter with honey and a pinch of salt. Set aside to brush over the biscuits after baking.
5. Cook Scrambled Eggs: In a pan, heat olive oil and a tablespoon of butter over medium-low heat. Pour in the beaten eggs and cook gently, seasoning with salt and pepper, until nearly set but still soft.
6. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the pot pies.
7. Assemble Pot Pies: In ramekins, layer the cooked scrambled eggs, followed by sautéed vegetables, shredded cheddar cheese, and sausage gravy. Top each with a portion of the biscuit dough.
8. Bake: Place ramekins on a baking sheet and bake for 18-20 minutes, until biscuit tops are golden brown and fully cooked.
9. Finish: Immediately after removing from the oven, brush the biscuit tops with the honey butter mixture for a delicious glaze.

Notes

• Substitute cheddar cheese with Monterey Jack for a different flavor profile.
• Bell peppers can be swapped with zucchini or spinach based on preference.
• Use half-and-half instead of heavy cream for a lighter sausage gravy.
• Gluten-free flour blends and biscuit mixes can be used to make the dish gluten-free.
• Honey can be replaced with maple syrup for the biscuit glaze.
• Ensure not to overmix biscuit dough to maintain tender biscuits.
• Use kosher salt for better seasoning control.
• Olive oil can be used instead of butter for cooking eggs for a healthier fat option.

Keywords: Breakfast pot pie, savory breakfast, biscuit topping, sausage gravy, scrambled eggs, cheddar pot pie