Name: Savory Breakfast Pot Pie with Honey Butter Biscuit Topping Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup Bell Peppers, chopped (can substitute with zucchini or spinach); ½ cup Onion, chopped (yellow or red); 2 cups Mild Cheddar cheese, shredded (substitute with Monterey Jack for variation); 8 oz Breakfast Sausage (can substitute turkey or veggie sausage); 2½ cups Heavy Cream (substitute half-and-half for lighter option); 6-7 large Eggs, beaten; ¾ cup Milk (any type for biscuit preparation); 2 tbsp Unsalted Butter (for cooking eggs; olive oil can be alternative); ½ stick Unsalted Butter, softened (for honey butter topping; margarine usable); 1 tbsp Olive Oil (for cooking eggs; alternative oils usable); 2 tbsp Flour (thickening agent for gravy; gluten-free blend optional); 1 box Red Lobster Honey Butter Biscuit Mix (base for biscuit topping; any biscuit mix alternative); 1 tsp Salt (kosher preferred); 1 tsp Pepper (adjust to taste); 1 tbsp Honey (adds sweetness to biscuit topping; maple syrup alternative); Oil for Cooking (olive oil or butter for sautéing vegetables)

Ingredients

2 cups Mild Cheddar

1 cup Bell Peppers, chopped

½ cup Onion, chopped

1 tsp Salt

1 tsp Pepper

8 oz Breakfast Sausage

2½ cups Heavy Cream

2 tbsp Flour

6-7 large Eggs, beaten

2 tbsp Unsalted Butter

1 box Red Lobster Honey Butter Biscuit Mix

¾ cup Milk

½ stick Unsalted Butter, softened

1 tbsp Honey

Oil for Cooking (olive oil or butter)

1 tbsp Olive Oil

Instructions

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.

Step 2: In the same skillet, cook the breakfast sausage until crispy, about 5-6 minutes. Stir in flour, then pour in heavy cream. Season with salt and pepper, cooking until thickened, about 2-3 minutes. Remove from heat.

Step 3: In a large bowl, combine the biscuit mix with milk until a shaggy dough forms. Avoid overmixing to keep the biscuits tender.

Step 4: In a small bowl, mix softened butter with honey and a pinch of salt. Set aside for drizzling over the biscuits later.

Step 5: Heat olive oil and a tablespoon of butter in a pan over medium-low heat. Pour in beaten eggs and cook gently until nearly set, seasoning with salt and pepper to taste.

Step 6: Preheat oven to 425°F (220°C). Layer ramekins starting with scrambled eggs, followed by sautéed veggies, cheddar cheese, and sausage gravy. Top each with biscuit dough.

Step 7: Place ramekins on a baking sheet and bake for 18-20 minutes or until biscuit tops are golden and cooked through. Brush with the honey butter mixture immediately after removing from the oven.

Tips & Variations

Substitute bell peppers with zucchini or spinach for a different veggie twist.

Use turkey or veggie sausage for a lighter or vegetarian-friendly version.

Replace heavy cream with half-and-half for a lighter gravy.

Try Monterey Jack cheese instead of cheddar for a milder flavor.

Gluten-free biscuit mix can be used if needed to accommodate dietary restrictions.

FAQs

Can I make this recipe ahead of time?

You can prepare the components like sausage gravy and biscuit dough in advance, but it’s best to assemble and bake just before serving to keep the biscuits fresh and fluffy.

Can I use frozen vegetables instead of fresh?

Fresh vegetables yield the best texture, but frozen veggies can be used. Make sure to thaw and drain them well before sautéing to avoid extra moisture in the dish.