As I pulled the warm, golden Savory Breakfast Pot Pie from the oven, the enticing aroma completely enveloped my kitchen, instantly transporting me to a cozy brunch gathering with family and friends. This delightful dish, topped with a honey butter biscuit crust, marries fluffy scrambled eggs and hearty sausage gravy, ensuring comfort in every bite. The versatility of this breakfast pot pie means you can customize it with your favorite vegetables or proteins, making it perfect for any craving or occasion. Plus, it’s a breeze to prepare, allowing you to bypass the fast food lane and enjoy a wholesome, satisfying meal at home. Curious about how you can make this comforting delight your own? Let’s dive in! Why is this breakfast pot pie irresistible? Versatile Ingredients: You can easily tailor this pot pie with your favorite vegetables or proteins, allowing endless customization for every taste. Creamy Comfort: The combination of fluffy eggs and savory sausage gravy creates a warm, hearty filling that makes every bite a delight. Quick Preparation: With a simple cooking process and minimal prep time, you’ll have a delicious meal ready without the hassle. Perfect for Any Occasion: This dish shines at brunches or breakfast dinners, delighting friends and family alike. Plus, serve it alongside some fresh fruit or a light salad for a balanced meal! If you love the idea of combining flavors, don’t miss out on our Hot Honey Chicken for an equally satisfying experience. Breakfast Pot Pie with Honey Butter Biscuit Ingredients For the Filling • Mild Cheddar Cheese – Provides creaminess and flavor; feel free to swap for Monterey Jack for a different twist. • Bell Peppers – Chopped; zucchini or spinach are great substitutes if you’re looking for a change. • Onion – Chopped yellow or red onions work perfectly to enhance the overall flavor. • Salt – Vital for flavor enhancement; using kosher salt allows better control over seasoning. • Pepper – Adds a gentle heat; adjust according to your taste preference. • Breakfast Sausage – 8 oz; consider turkey or veggie sausage for a lighter option. • Heavy Cream – 2½ cups yield a rich gravy; half-and-half can lighten it up if desired. • Flour – 2 tbsp to thicken the gravy; opt for a gluten-free blend if needed. • Eggs – 6-7 large eggs are essential for the pot pie’s structure. • Unsalted Butter – 2 tbsp for cooking eggs; can substitute with olive oil. For the Biscuit Topping • Red Lobster Honey Butter Biscuit Mix – This is the base for your topping; feel free to substitute with any biscuit mix you have on hand. • Milk – ¾ cup, necessary for biscuit preparation; any milk works! • Unsalted Butter – ½ stick, softened; margarine can work as a replacement. • Honey – 1 tbsp adds a touch of sweetness to the biscuits; maple syrup is an excellent alternative. For Cooking • Oil for Cooking – Used to sauté the veggies; both olive oil and butter are fantastic options. • Olive Oil – 1 tbsp for cooking eggs; butter can easily replace it if preferred. With these ingredients, you’re just a whisk and a bake away from indulging in a delicious breakfast pot pie topped with a honey butter biscuit! Step‑by‑Step Instructions for Breakfast Pot Pie with Honey Butter Biscuit Step 1: Preheat the Oven Begin by preheating your oven to 425°F (220°C). This initial step ensures that your Breakfast Pot Pie cooks evenly and develops a gorgeous, golden crust when finished. While the oven warms up, gather all your ingredients and prepare your workspace, so everything is ready for the cooking process. Step 2: Sauté the Vegetables In a skillet over medium heat, add your preferred cooking oil. Once hot, toss in the chopped bell peppers and onions, sautéing for about 3-4 minutes until they become tender and slightly caramelized. Remove the sautéed veggies from the skillet and set them aside, allowing the flavors to blend in anticipation of their role in the pot pie. Step 3: Cook the Sausage Using the same skillet, add the breakfast sausage, cooking it for about 5-6 minutes until it is nicely browned and crispy. This will infuse the sausage with the leftover flavors from the vegetables. Once cooked, sprinkle the flour over the sausage, stirring to combine, then slowly pour in the heavy cream. Season with salt and pepper, cooking until thickened (around 2-3 minutes), before removing from heat. Step 4: Prepare the Biscuit Dough In a large mixing bowl, combine the biscuit mix with the milk, stirring gently to form a shaggy dough. Avoid overmixing to keep the biscuits light and fluffy. Set the dough aside as you prepare the filling layers for your Breakfast Pot Pie, letting it rest for a moment to ensure the best texture. Step 5: Make Honey Butter In a small bowl, mix the softened butter with honey and a pinch of salt until smooth. This honey butter will elevate the flavor of your biscuit topping. Once combined, set it aside for later; you’ll brush this buttery blend over the biscuits before serving to add a mouthwatering sweetness to your finished dish. Step 6: Scramble the Eggs In the same skillet, add a tablespoon of olive oil or butter, then pour in the beaten eggs. Cook gently over medium heat, stirring occasionally, until the eggs are just about set but still creamy (about 3-4 minutes). Season with a pinch of salt and pepper, ensuring they’re flavorful and ready to mix with the other filling components. Step 7: Layer the Ramekins Now it’s time to assemble your Breakfast Pot Pie! Begin by layering each ramekin with a spoonful of the scrambled eggs, followed by the sautéed veggies, a sprinkle of cheddar cheese, and finally a generous layer of the savory sausage gravy. These layers create a hearty filling, ready to be topped with biscuit dough. Step 8: Add Biscuit Topping Spoon the biscuit dough over the prepared filling in each ramekin, spreading it gently to cover the surface. This step is crucial for achieving that flaky, golden top we all crave. Ensure the biscuit dough reaches the edges of the ramekins to create an irresistible seal that locks in those delightful flavors. Step 9: Bake the Pot Pies Place the assembled ramekins in the preheated oven and bake for 18-20 minutes, or until the biscuit tops are golden brown and a toothpick inserted into the dough comes out clean. The enticing aroma of your Breakfast Pot Pie with Honey Butter Biscuit will fill your kitchen, promising a delicious meal. Step 10: Brush with Honey Butter Once out of the oven, immediately brush the warm biscuit tops with your prepared honey butter. This will not only enhance the sweetness but also give your pot pies a beautiful gloss. Allow them to cool slightly before serving, as this allows the flavors to meld into a comforting culinary delight. Storage Tips for Breakfast Pot Pie with Honey Butter Biscuit Refrigerator: Store any leftovers in an airtight container for up to 3 days to keep them fresh and flavorful. Let cool before sealing to prevent moisture buildup. Freezer: Freeze individual servings of the Breakfast Pot Pie for up to 2 months. Thaw in the refrigerator overnight before reheating to maintain texture. Reheating: When ready to enjoy again, avoid the microwave; instead, reheat in the oven at 350°F (175°C) for 15-20 minutes. This method preserves the biscuit’s flaky crispness while warming the filling thoroughly. Expert Tips for Breakfast Pot Pie Perfect Your Biscuit Dough: Avoid overmixing the biscuit dough to keep it light and fluffy. A gentle hand will yield delightful, flaky biscuit tops. Sautéing Tips: Ensure your vegetables are sautéed until slightly caramelized. This brings out their natural sweetness, enhancing the flavor of your Breakfast Pot Pie. Cook Sausage Thoroughly: It’s crucial to cook the breakfast sausage until crispy for the best texture and flavor in your filling. Undercooked sausage can result in a soggy outcome. Layer Wisely: When assembling your pot pie, layer the ingredients thoughtfully. Start with scrambled eggs, then add sautéed veggies, followed by cheddar cheese and sausage gravy to create a balanced filling. Oven Settings: Always preheat your oven to ensure even cooking. This will help achieve that golden, flaky biscuit topping you’ve been dreaming of with your Breakfast Pot Pie. What to Serve with Savory Breakfast Pot Pie with Honey Butter Biscuit Complete your comforting breakfast feast with sides that perfectly balance the rich flavors of your savory pot pie. Fresh Fruit Salad: A medley of seasonal fruits adds brightness and lightness, complementing the hearty filling beautifully. A burst of sweetness keeps the meal refreshing. Mixed Green Salad: Lightly dressed greens offer a crisp contrast to the creamy pot pie. Add some nuts for crunch and cheese for extra flavor, turning it into a delightful starter. Hash Browns: Crispy, golden hash browns bring a satisfying crunch and a nostalgic comfort, creating a perfect morning experience that pairs wonderfully with the pot pie. Roasted Asparagus: Tender, roasted asparagus sprinkled with lemon zest complements the savory flavors with its earthy, fresh notes. A great crunchy side that adds a pop of green! Breakfast Smoothie: A creamy smoothie filled with spinach, banana, and yogurt adds a nutritious element to your meal, balancing the heartiness of your pot pie. Warm Biscuits: If you can’t get enough of that biscuit goodness, serve additional warm biscuits on the side for a buttery treat. Drizzle with honey for an extra touch of sweetness. Mimosa: For a festive touch, sip on a refreshing mimosa. The bubbles and citrus brighten the palate, making this a sublime choice for brunch gatherings. Whip up these delightful additions and turn your breakfast pot pie with honey butter biscuit into a memorable meal that keeps everyone smiling! Make Ahead Options These Savory Breakfast Pot Pies with Honey Butter Biscuit Topping are a fantastic choice for meal prep! You can prepare the filling (sautéed vegetables, scrambled eggs, and sausage gravy) up to 24 hours ahead of time. Simply refrigerate the components in separate airtight containers to maintain freshness. When you’re ready to cook, layer the filling in ramekins, top with the biscuit dough, and bake as directed. Alternatively, you can assemble the entire pot pies, cover them tightly, and refrigerate for up to 3 days before baking. Just be sure to let them come to room temperature for about 30 minutes before popping them in the oven for that irresistible golden crust. Enjoy the convenience of a delicious homemade breakfast any busy morning! Breakfast Pot Pie with Honey Butter Biscuit Variations Feel free to explore these delicious twists and adjustments that will let your creativity shine in the kitchen! Gluten-Free: Use a gluten-free biscuit mix to keep the same fluffy texture without the gluten. Veggie-Loaded: Amp up the nutrition by adding kale or broccoli florets to the sautéed vegetables for a colorful crunch. Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to the sausage mixture for a spicy contrast to the creamy gravy. Herbed Delight: Mix fresh herbs such as chives or thyme into the biscuit dough for an aromatic touch that elevates the dish. Creamy Twist: Replace heavy cream with sour cream for a tangy flavor profile that adds a delightful creaminess to the gravy. Cheese Swap: Try using sharp cheddar or pepper jack to enhance the flavor of the filling, introducing a zesty or mild kick depending on your choice. Sweet & Savory: For a unique twist, incorporate crumbled bacon or ham into the filling; it pairs beautifully with the honey butter biscuit topping. Sweet Biscuit: Swap honey for maple syrup in the biscuit topping for a sweet finish that complements the savory filling perfectly. Discovering new ways to enjoy your Breakfast Pot Pie with Honey Butter Biscuit can make each meal feel fresh and exciting! If you love innovative flavor combinations, why not give our Peanut Butter Chocolate cookies a try as a fun dessert? Breakfast Pot Pie with Honey Butter Biscuit Recipe FAQs What vegetables can I use for my breakfast pot pie? You can easily customize your pot pie by using your favorite vegetables! Bell peppers are wonderful, but zucchini, spinach, or even kale can add delightful flavor and nutrition. You might also consider using mushrooms or diced tomatoes for extra heartiness. Feel free to get creative! How should I store my leftover breakfast pot pie? To keep your breakfast pot pie fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. Let it cool down before sealing to prevent moisture buildup, which could make the biscuits soggy. Can I freeze my breakfast pot pie? Absolutely! You can freeze individual servings of the breakfast pot pie for up to 2 months. To do this, let the pot pie cool completely, then wrap each serving tightly in plastic wrap. Place them in a freezer-safe container. When you’re ready to enjoy them, thaw overnight in the refrigerator before reheating in the oven. Why did my biscuit topping come out soggy? A soggy biscuit topping can happen if the filling is too hot when you add the biscuit dough or if it hasn’t been baked long enough. To avoid this, ensure that the sausage gravy has cooled slightly before adding the dough, and always check if the biscuit tops are golden brown when baking. If you notice any puddles at the bottom after baking, it could indicate excess moisture; in the future, ensure proper cooling and moisture levels in your filling. Can I adjust the recipe for dietary restrictions? Absolutely! If you or someone you’re serving has dietary concerns, this breakfast pot pie can be easily modified. Swap traditional breakfast sausage for turkey or veggie sausage. For a gluten-free option, use gluten-free biscuit mix and flour. Additionally, you can replace heavy cream with a non-dairy milk or half-and-half alternative. Just remember to check all ingredient labels to ensure they meet your dietary needs! What is the best way to reheat my breakfast pot pie? To maintain that delightful biscuit crispness, reheat your breakfast pot pie in the oven at 350°F (175°C) for 15-20 minutes. This method is far better than the microwave as it keeps the biscuit topping flaky and the filling warm throughout. If you find that the top is browning too quickly, simply cover it with aluminum foil during reheating. Irresistible Breakfast Pot Pie with Honey Butter Biscuit Delight Enjoy a comforting Breakfast Pot Pie with Honey Butter Biscuit, featuring eggs, sausage gravy, and customizable ingredients. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 40 minutes minsTotal Time 1 hour hr Servings: 6 servingsCourse: BreakfastCuisine: AmericanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Filling6-7 large Eggs Essential for pot pie's structure8 oz Breakfast Sausage Turkey or veggie sausage can be used2.5 cups Heavy Cream Half-and-half can lighten it up2 tbsp Flour Opt for a gluten-free blend if needed1 cup Mild Cheddar Cheese Can substitute with Monterey Jack1 cup Bell Peppers Chopped; zucchini or spinach work as substitutes1 small Onion Chopped yellow or red onionsto taste Salt Kosher salt recommendedto taste Pepper Adjust according to taste2 tbsp Unsalted Butter For cooking eggs; can substitute with olive oilFor the Biscuit Topping1 box Red Lobster Honey Butter Biscuit Mix Any biscuit mix can substitute0.75 cup Milk Any kind of milk works0.5 stick Unsalted Butter Softened; margarine can be used1 tbsp Honey Maple syrup can be an alternativeFor Cooking1 tbsp Olive Oil For cooking eggs; can use butter instead Equipment skilletRamekinsMixing bowloven Method Step‑by‑Step InstructionsPreheat your oven to 425°F (220°C). Gather all your ingredients and prepare your workspace.In a skillet over medium heat, add cooking oil and sauté chopped bell peppers and onions for 3-4 minutes until tender.Add the breakfast sausage to the same skillet and cook for 5-6 minutes until browned. Sprinkle flour, mix in heavy cream, and season with salt and pepper. Cook until thickened, about 2-3 minutes.In a mixing bowl, combine the biscuit mix with milk to form a shaggy dough. Set aside.Mix softened butter with honey and a pinch of salt until smooth. This will be brushed over the biscuits.In the skillet, add olive oil, pour in beaten eggs, and cook gently over medium heat until creamy (3-4 minutes). Season with salt and pepper.Layer each ramekin with scrambled eggs, sautéed veggies, cheddar cheese, and sausage gravy.Spread biscuit dough over the filling in each ramekin, ensuring coverage.Bake in the preheated oven for 18-20 minutes until the biscuit tops are golden brown.Brush warm biscuit tops with honey butter right after removing from the oven. Nutrition Serving: 1portionCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 220mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 25mgCalcium: 15mgIron: 10mg NotesKeep the biscuit dough light by avoiding overmixing. Make sure sausage is cooked until crispy for the best flavor. Store leftovers in an airtight container. Tried this recipe?Let us know how it was!
