Savory Breakfast Pot Pie with Honey Butter Biscuit Topping Recipe

Introduction

Start your day with a comforting and savory breakfast pot pie topped with sweet honey butter biscuits. This dish combines creamy sausage gravy, fluffy scrambled eggs, and tender vegetables all baked beneath a golden biscuit crust. Perfect for a cozy weekend brunch or special morning treat.

Ingredients

• 2 cups mild cheddar cheese
• 1 cup chopped bell peppers
• ½ cup chopped onion (yellow or red)
• 1 tsp salt
• 1 tsp pepper
• 8 oz breakfast sausage (or turkey/veggie sausage)
• 2½ cups heavy cream (or half-and-half)
• 2 tbsp flour (or gluten-free blend)
• 6-7 large eggs, beaten
• 2 tbsp unsalted butter (or olive oil)
• 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)
• Oil for cooking (olive oil or butter)
• 1 tbsp olive oil (or butter) for cooking eggs

Instructions

1. Step 1: Heat oil in a skillet over medium heat. Add chopped bell peppers and onions, sautéing until browned and tender, about 3-4 minutes. Set aside to cool slightly.
2. Step 2: In the same skillet, cook the breakfast sausage until crispy, about 5-6 minutes. Stir in flour, then pour in the heavy cream. Season with salt and pepper, cooking until thickened, about 2-3 minutes. Remove from heat.
3. Step 3: In a large bowl, combine biscuit mix and milk until a shaggy dough forms. Avoid overmixing to keep biscuits tender.
4. Step 4: In a small bowl, mix softened butter with honey and a pinch of salt. Set aside for drizzling.
5. Step 5: Heat olive oil and a tablespoon of butter in a pan over medium-low heat. Pour in beaten eggs and cook gently, seasoning with salt and pepper, until nearly set.
6. Step 6: Preheat oven to 425°F (220°C). Layer ramekins with scrambled eggs, sautéed veggies, cheddar cheese, and sausage gravy. Top each with biscuit dough.
7. Step 7: Place ramekins on a baking sheet and bake 18-20 minutes or until biscuit tops are golden and cooked through. Brush hot biscuits with honey butter before serving.

Tips & Variations

• Substitute mild cheddar with Monterey Jack for a milder flavor.
• Swap bell peppers with zucchini or spinach for a different veggie mix.
• Use turkey or vegetarian sausage to lighten the dish or accommodate dietary preferences.
• For a lighter topping, replace heavy cream with half-and-half in the gravy.
• Make sure not to overmix biscuit dough to keep the topping flaky and tender.
• Brush biscuits with maple syrup if you prefer a different sweet note than honey.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through to maintain biscuit crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this breakfast pot pie ahead of time?

Yes, you can assemble the pot pies in ramekins and refrigerate them for up to a day before baking. Just add the biscuit topping fresh before baking to ensure it rises properly and stays flaky.

What can I use if I don’t have Red Lobster Honey Butter Biscuit Mix?

You can substitute any biscuit mix you prefer. For the honey butter topping, simply mix softened butter with honey and a pinch of salt to achieve a similar sweet and buttery finish.

Savory Breakfast Pot Pie with Honey Butter Biscuit Topping Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

This Savory Breakfast Pot Pie with Honey Butter Biscuit Topping is a hearty and comforting morning dish featuring layers of fluffy scrambled eggs, sautéed bell peppers and onions, melty mild cheddar cheese, and savory breakfast sausage in a creamy gravy. Topped with a golden, honey-buttered biscuit crust, baked to perfection, this recipe makes for a satisfying breakfast or brunch treat that combines rich flavors with a delightful texture.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2 cups Mild Cheddar Cheese, shredded
• 1 cup Bell Peppers, chopped (substitute: zucchini or spinach)
• ½ cup Onion, chopped (yellow or red)
• 1 tsp Salt (kosher recommended)
• 1 tsp Pepper, freshly ground
• 8 oz Breakfast Sausage (turkey or veggie sausage as alternative)
• 2½ cups Heavy Cream (substitute: half-and-half for lighter option)
• 2 tbsp Flour (gluten-free blend optional)
• 6–7 large Eggs, beaten
• 2 tbsp Unsalted Butter (olive oil alternative)

Biscuit Topping

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

Cooking

• Oil for Cooking (olive oil or butter)
• 1 tbsp Olive Oil (for cooking eggs, butter alternative)

Instructions

1. Sauté Vegetables: Heat oil in a skillet over medium heat. Add chopped bell peppers and onions, cooking until they are 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 the breakfast sausage until crispy, about 5-6 minutes. Sprinkle in flour and stir to coat the sausage. Slowly pour in the heavy cream while stirring. Season with salt and pepper, and cook until the mixture thickens—approximately 2-3 minutes. Remove from heat.
3. Prepare Biscuit Dough: In a large bowl, combine the biscuit mix with milk just until a shaggy dough forms. Avoid overmixing to keep biscuits tender.
4. Make Honey Butter: Mix softened butter with honey and a pinch of salt in a small bowl. Set aside for brushing on finished biscuits.
5. Cook Scrambled Eggs: Heat olive oil and a tablespoon of butter in a pan over medium-low heat. Pour in beaten eggs and cook gently, stirring occasionally until nearly set. Season with salt and pepper to taste.
6. Assemble Pot Pies: Preheat the oven to 425°F (220°C). In individual ramekins, layer the cooked scrambled eggs, sautéed vegetables, shredded cheddar cheese, and sausage gravy.
7. Add Biscuit Topping and Bake: Divide the biscuit dough evenly on top of each ramekin layer. Place ramekins on a baking sheet and bake for 18-20 minutes until biscuit tops are golden brown and cooked through.
8. Finish with Honey Butter: Remove ramekins from oven and immediately brush the biscuit tops with the prepared honey butter mixture for a glossy, sweet finish.

Notes

• Use kosher salt for more controlled seasoning.
• Substitute bell peppers with zucchini or spinach for a different vegetable twist.
• Turkey or vegetarian sausage can replace pork sausage for dietary preferences.
• For lighter gravy, substitute heavy cream with half-and-half.
• Do not overmix biscuit dough to maintain light, flaky biscuits.
• Brush honey butter on biscuits right after baking to allow the butter to melt and absorb.
• If preparing in advance, assemble without biscuit topping and add just before baking.

Keywords: breakfast pot pie, honey butter biscuits, savory breakfast, sausage gravy, baked biscuit topping, scrambled eggs, brunch recipe