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Savory Breakfast Pot Pie with Honey Butter Biscuit Topping Recipe

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★★★★★

4.6 from 132 reviews

A hearty and delicious Savory Breakfast Pot Pie featuring layers of fluffy scrambled eggs, sautéed vegetables, cheesy sausage gravy, and a golden honey butter biscuit topping. Perfect for a comforting brunch or special breakfast occasion.

Ingredients

Scale

Cheese & Vegetables

  • 2 cups Mild Cheddar Cheese
  • 1 cup Bell Peppers, chopped
  • ½ cup Onion, chopped (yellow or red)

Meat & Dairy

  • 8 oz Breakfast Sausage (or turkey/veggie sausage)
  • 2½ cups Heavy Cream (or half-and-half)
  • 6–7 large Eggs, beaten
  • 2 tbsp Unsalted Butter (for cooking eggs)
  • 1 tbsp Olive Oil (for cooking eggs)
  • ½ stick Unsalted Butter, softened (for honey butter)
  • ¾ cup Milk (for biscuit preparation)

Dry Ingredients & Seasonings

  • 1 tsp Salt (kosher preferred)
  • 1 tsp Pepper
  • 2 tbsp Flour (or gluten-free flour blend)
  • 1 box Red Lobster Honey Butter Biscuit Mix (or any biscuit mix)
  • 1 tbsp Honey (for biscuit topping; substitute maple syrup)
  • Oil for Cooking (olive oil or butter for sautéing veggies)

Instructions

  1. Sauté Vegetables: Heat oil in a skillet over medium heat. Add chopped bell peppers and onions, sautéing until tender and slightly browned, about 3-4 minutes. Remove from heat and let cool slightly.
  2. Cook Sausage and Make Gravy: In the same skillet, cook breakfast sausage until crispy, approximately 5-6 minutes. Stir in flour to coat sausage, then gradually pour in heavy cream. Season with salt and pepper, cooking until the mixture thickens, about 2-3 minutes. Remove from heat.
  3. Prepare Biscuit Dough: In a large bowl, combine biscuit mix with milk, mixing gently until just combined to form a shaggy dough. Avoid overmixing to keep biscuits tender.
  4. Make Honey Butter: In a small bowl, mix softened butter with honey and a pinch of salt. Set aside to brush on biscuits after baking.
  5. Cook Scrambled Eggs: In a pan over medium-low heat, add olive oil and a tablespoon of butter. Pour in beaten eggs and cook gently until nearly set, seasoning with salt and pepper to taste. Remove from heat.
  6. Assemble Pot Pies: Preheat oven to 425°F (220°C). In ramekins, layer cooked scrambled eggs first, then sautéed veggies, cheddar cheese, and finally sausage gravy. Top each ramekin evenly with portions of biscuit dough.
  7. Bake: Place ramekins on a baking sheet and bake for 18-20 minutes or until biscuit tops are golden brown and cooked through.
  8. Glaze: Immediately after baking, brush the biscuit tops with the prepared honey butter mixture to add sweetness and shine.

Notes

  • Substitute Monterey Jack cheese for a milder flavor.
  • You can use zucchini or spinach instead of bell peppers.
  • Turkey or vegetarian sausage works as a healthier alternative.
  • Use half-and-half instead of heavy cream for a lighter gravy.
  • To keep biscuits tender, avoid overmixing the biscuit dough.
  • Brush honey butter on biscuits right out of the oven for best absorption and flavor.
  • Use kosher salt for better seasoning control.
  • Olive oil can be swapped with butter in sautéing and cooking eggs for different flavor profiles.

Keywords: savory breakfast pot pie, honey butter biscuit topping, sausage gravy breakfast, cheddar cheese breakfast, baked breakfast dish, comforting brunch recipe

Find it online: https://recipeswithmia.com/savory-breakfast-pot-pie-with-honey-butter-biscuit-topping-recipe/