Savory Breakfast Pot Pie with Honey Butter Biscuit Topping Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Make Honey Butter: Mix softened butter with honey and a pinch of salt in a small bowl. Set aside for brushing on finished biscuits.
- 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.
- 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.
- 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.
- 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
