Print

Savory Breakfast Pot Pie with Honey Butter Biscuit Topping Recipe

Print Recipe

★★★★★

4.6 from 194 reviews

This Savory Breakfast Pot Pie features layers of fluffy scrambled eggs, sautéed bell peppers and onions, crispy breakfast sausage, and rich cheddar cheese, all topped with golden honey butter biscuits. A comforting and hearty morning meal, perfect for a weekend brunch or special breakfast occasion.

Ingredients

Scale

Filling

  • 2 cups Mild Cheddar Cheese, shredded
  • 1 cup Bell Peppers, chopped (or zucchini/spinach)
  • ½ cup Onion, chopped (yellow or red)
  • 1 tsp Salt (kosher salt recommended)
  • 1 tsp Pepper (adjust to taste)
  • 8 oz Breakfast Sausage (can substitute with turkey or veggie sausage)
  • 2½ cups Heavy Cream (or half-and-half for lighter option)
  • 2 tbsp Flour (or gluten-free blend)
  • 6–7 large Eggs, beaten
  • 1 tbsp Olive Oil (for cooking eggs)
  • 2 tbsp Unsalted Butter (for cooking eggs)
  • Oil for Cooking (olive oil or butter for sautéing veggies)

Biscuit Topping

  • 1 box Red Lobster Honey Butter Biscuit Mix (or any biscuit mix)
  • ¾ cup Milk (any type)
  • ½ stick Unsalted Butter, softened (or margarine)
  • 1 tbsp Honey (or maple syrup)
  • Pinch of Salt

Instructions

  1. Sauté Vegetables: Heat oil in a skillet over medium heat. Add chopped bell peppers and onions and cook 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 to coat the sausage, then pour in heavy cream. Season with salt and pepper. Cook until the mixture thickens, about 2-3 minutes, then remove from heat.
  3. Prepare Biscuit Dough: In a large bowl, combine the biscuit mix with milk until a shaggy dough forms. Avoid overmixing to keep the biscuits tender.
  4. Make Honey Butter: In a small bowl, mix softened butter with honey and a pinch of salt. Set aside for brushing the biscuits after baking.
  5. Cook Scrambled Eggs: Heat olive oil and butter in a pan over medium-low heat. Add the beaten eggs and cook gently, seasoning with salt and pepper, until nearly set.
  6. Assemble Pot Pies: Preheat oven to 425°F (220°C). In ramekins, layer scrambled eggs, sautéed vegetables, cheddar cheese, then sausage gravy. Top with a portion of biscuit dough.
  7. Bake Biscuits: Place ramekins on a baking sheet and bake for 18-20 minutes or until biscuit tops are golden brown and cooked through.
  8. Finish with Honey Butter: Remove ramekins from oven and immediately brush biscuit tops with the prepared honey butter mixture. Serve warm.

Notes

  • Substitute cheddar cheese with Monterey Jack for a milder flavor.
  • Use turkey or vegetarian sausage for a leaner or meat-free option.
  • Swap heavy cream with half-and-half for a lighter gravy.
  • Try zucchini or spinach instead of bell peppers for vegetable variety.
  • Use gluten-free biscuit mix and flour blend if needed to make gluten-free.
  • Do not overmix biscuit dough to keep biscuits fluffy and tender.
  • Serve immediately after baking for best texture and flavor.

Keywords: Breakfast Pot Pie, Honey Butter Biscuits, Savory Breakfast, Sausage Gravy, Cheddar Cheese, Brunch Recipe

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