Breakfast Pot Pie
There’s nothing like waking up to the comforting embrace of a warm, flaky breakfast pot pie. This recipe takes all your morning favorites—fluffy scrambled eggs, savory sausage gravy, and sautéed veggies—and layers them under a golden honey butter biscuit topping that’s just the right touch of sweet. Individually baked in ramekins, these mini pot pies are perfect for cozy mornings, brunch gatherings, or whenever breakfast feels like the best way to start your day.
Equipment
- 6-6oz ramekins
Ingredients
- 2 cups mild cheddar shredded
Sautéed Veggies
- 1 cup bell peppers chopped
- 1/2 cup onion chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- Oil for cooking
Sausage Gravy
- 8 oz breakfast sausage
- 2 1/2 cups heavy cream
- 2 tbsp flour
- 1 tsp salt
- 1 tsp pepper
Honey Butter Biscuit Topping
- 1 box red lobster honey butter biscuit mix 11.36oz
- 3/4 cup milk
Honey Butter
- 1/2 stick butter softened
- 1 tbsp honey
- Pinch of salt
Fluffy Eggs
- 6-7 large eggs beaten
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Sautéed Veggies
- In a pan over medium heat add oil, the chopped bell peppers and onions. Season with salt and pepper.
- Cook until the veggies start to brown, about 3-4 minutes.
- Once browned, set aside.
Sausage Gravy
- In the same pan, add the breakfast sausage. As it cooks, break up the meat into pieces size pieces.
- Cook until the sausage is crispy and browned. This should take 5-6 minutes.
- Add in the flour and stir to combine. Once the flour is absorbed, add the heavy cream and season with salt and pepper.
- Allow the sauce to cook and thicken for 2-3 minutes.
- Once the right consistency is reached, remove from heat and set aside.
Honey Butter Biscuit Topping
- To a bowl add the dry biscuit mix and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.
Honey Butter
- In a small bowl, mix together all ingredients listed under “Honey butter” and set aside.
Fluffy Eggs
- To a pan over low heat, add olive oil and butter.
- Once the is melted and bubbling slightly, pour in the beaten eggs.
- Using a spatula, gently move the beaten eggs around until curdles start to form.
- Continue until the curdles get larger, then season with salt and pepper. Mix just until the eggs are almost set and glossy.
Assemble
- Pre-heat oven to 425F.
- Add a nice layer of eggs to the bottom of each ramekin. Followed by the sautéed veggies, shredded cheddar and the sausage gravy.
- Top with the prepared biscuit dough. Spread out evenly and place each ramekin on a baking sheet.
- Bake until the biscuit topping is cooked through and golden brown, about 18-20 minutes.
- As soon as they come out of the oven, brush on the honey butter and serve. Enjoy!