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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/savory-breakfast-pot-pie-with-cheddar-sausage-and-honey-butter-biscuit-topping-recipe/