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Breakfast Pot Pie with Honey Butter Biscuit

Breakfast Pot Pie with Honey Butter Biscuit: A Cozy Morning Treat

Enjoy this comforting Breakfast Pot Pie with Honey Butter Biscuit, featuring fluffy scrambled eggs, savory sausage gravy, and colorful veggies.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 pot pies
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Mild Cheddar Adds creaminess and flavor; substitute with Monterey Jack for a different taste.
  • 1 cup Bell Peppers Provides sweetness and texture; can substitute with zucchini or spinach.
  • ½ cup Onion Enhances flavor; 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 Rich filling choice; 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 gravy; can use a gluten-free blend if necessary.
  • 6-7 large Eggs Essential for recipe integrity.
For the Biscuit Topping
  • 2 tbsp Unsalted Butter Used for cooking eggs; olive oil can be substituted.
  • 1 box Biscuit Mix Red Lobster Honey Butter; any biscuit mix can be used.
  • ¾ cup Milk Required for biscuit preparation; any type is fine.
  • 1 tbsp Honey Adds sweetness to the biscuit topping; maple syrup can also be used.
For Sautéing
  • 1 tbsp Cooking Oil For sautéing vegetables; olive oil or butter are good choices.

Equipment

  • Skillet
  • Ramekins
  • Mixing Bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 1 tablespoon of cooking oil over medium heat. Add the chopped bell peppers and onions, sautéing them for about 3-4 minutes until they are tender and fragrant. Transfer to a bowl and set aside.
  2. Using the same skillet, add 8 ounces of breakfast sausage and cook for about 5-6 minutes, breaking it up with a spatula until browned. Stir in 2 tablespoons of flour, then 2½ cups of heavy cream, seasoning with 1 teaspoon of salt and 1 teaspoon of pepper. Cook for an additional 2-3 minutes until gravy thickens.
  3. In a mixing bowl, combine the biscuit mix with ¾ cup of milk. Stir gently until a shaggy dough forms, ensuring not to overmix.
  4. In a separate pan, heat 2 tablespoons of unsalted butter and a splash of olive oil over medium-low heat. Add 6-7 beaten eggs, gently stirring until almost set, about 3-4 minutes. Season with salt and pepper.
  5. Preheat your oven to 425°F (220°C). In individual ramekins, layer scrambled eggs, sautéed vegetables, 2 cups of shredded mild cheddar cheese, and sausage gravy.
  6. Place the ramekins on a baking sheet for easy handling. Bake for about 18-20 minutes until the biscuit topping is golden brown and flaky.
  7. Brush the tops with a mixture of honey and melted butter as soon as out of the oven for an irresistible glaze.

Nutrition

Serving: 1pot pieCalories: 550kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 300mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Use fresh ingredients and avoid overmixing the biscuit dough for best results. Customize fillings and watch baking time carefully.

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