Savory Breakfast Pot Pie with Honey Butter Biscuit Topping Recipe
This Savory Breakfast Pot Pie with Honey Butter Biscuit Topping is a comforting and flavorful morning meal featuring layers of fluffy scrambled eggs, sautéed bell peppers and onions, rich breakfast sausage gravy, and sharp cheddar cheese. Topped with soft, golden honey butter biscuits, this recipe combines savory and sweet elements for a delightful breakfast treat perfect for cozy weekends or special brunch occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 individual servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables and Cheese
- 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)
Meat and Dairy
- 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)
Dry Ingredients
- 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)
Seasonings and Sweeteners
- 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)
Instructions
- Sauté Vegetables: Heat oil in a skillet over medium heat. Add chopped bell peppers and onions. Cook, stirring occasionally, until browned and tender, about 3-4 minutes. Remove from heat and set aside to cool slightly.
- Prepare Sausage Gravy: In the same skillet, add breakfast sausage and cook until crispy, approximately 5-6 minutes. Stir in flour to coat the sausage, then slowly pour in heavy cream while stirring. Season with salt and pepper. Cook for 2-3 more minutes until the mixture thickens into a creamy gravy. Remove from heat.
- Make Biscuit Dough: In a large bowl, combine the biscuit mix with milk. Stir gently until a shaggy dough forms. Avoid overmixing to ensure tender biscuits.
- Prepare Honey Butter: In a small bowl, mix softened unsalted butter with honey and a pinch of salt. Set aside for brushing over the baked biscuits.
- Cook Scrambled Eggs: In a pan over medium-low heat, heat olive oil and a tablespoon of unsalted butter. Pour in beaten eggs and cook gently, stirring occasionally, until nearly set. Season with salt and pepper to taste. Remove from heat.
- Assemble Pot Pies: Preheat oven to 425°F (220°C). In individual ramekins, layer cooked scrambled eggs first, followed by sautéed vegetables, shredded cheddar cheese, then the sausage gravy. Top each ramekin with a portion of biscuit dough.
- Bake: Place ramekins on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the biscuit topping is golden brown and cooked through.
- Finish: Immediately upon removing from the oven, brush the biscuit tops with the prepared honey butter mixture to add a sweet, glossy finish. Serve warm.
Notes
- For a lighter gravy, substitute half-and-half for heavy cream.
- Use turkey or vegetarian sausage for a lighter or meat-free version.
- Gluten-free biscuit mix and flour blends can make this recipe suitable for gluten intolerance.
- Be careful not to overmix biscuit dough to keep biscuits fluffy and tender.
- The dish can be prepared in advance up to the assembly step and baked fresh when ready to serve.
- Adjust seasoning according to personal taste; use kosher salt for better control.
Keywords: breakfast pot pie, honey butter biscuits, savory breakfast, sausage gravy breakfast, scrambled eggs bake, Red Lobster biscuit topping, brunch recipe, cheesy breakfast casserole
