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Breakfast Pot Pie with Honey Butter Biscuit

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6-7 large Eggs Essential for pot pie's structure
  • 8 oz Breakfast Sausage Turkey or veggie sausage can be used
  • 2.5 cups Heavy Cream Half-and-half can lighten it up
  • 2 tbsp Flour Opt for a gluten-free blend if needed
  • 1 cup Mild Cheddar Cheese Can substitute with Monterey Jack
  • 1 cup Bell Peppers Chopped; zucchini or spinach work as substitutes
  • 1 small Onion Chopped yellow or red onions
  • to taste Salt Kosher salt recommended
  • to taste Pepper Adjust according to taste
  • 2 tbsp Unsalted Butter For cooking eggs; can substitute with olive oil
For the Biscuit Topping
  • 1 box Red Lobster Honey Butter Biscuit Mix Any biscuit mix can substitute
  • 0.75 cup Milk Any kind of milk works
  • 0.5 stick Unsalted Butter Softened; margarine can be used
  • 1 tbsp Honey Maple syrup can be an alternative
For Cooking
  • 1 tbsp Olive Oil For cooking eggs; can use butter instead

Equipment

  • skillet
  • Ramekins
  • Mixing bowl
  • oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather all your ingredients and prepare your workspace.
  2. In a skillet over medium heat, add cooking oil and sauté chopped bell peppers and onions for 3-4 minutes until tender.
  3. 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.
  4. In a mixing bowl, combine the biscuit mix with milk to form a shaggy dough. Set aside.
  5. Mix softened butter with honey and a pinch of salt until smooth. This will be brushed over the biscuits.
  6. 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.
  7. Layer each ramekin with scrambled eggs, sautéed veggies, cheddar cheese, and sausage gravy.
  8. Spread biscuit dough over the filling in each ramekin, ensuring coverage.
  9. Bake in the preheated oven for 18-20 minutes until the biscuit tops are golden brown.
  10. 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

Notes

Keep the biscuit dough light by avoiding overmixing. Make sure sausage is cooked until crispy for the best flavor. Store leftovers in an airtight container.

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