Savory Breakfast Pot Pie with Honey Butter Biscuit Topping Recipe

Introduction

Start your day with a comforting and hearty Savory Breakfast Pot Pie topped with sweet honey butter biscuits. This dish combines fluffy scrambled eggs, savory sausage gravy, and melty cheddar under a golden biscuit crust, making it perfect for a special morning treat.

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

1. Step 1: Heat oil in a skillet over medium heat, then add chopped bell peppers and onions. Sauté until browned and tender, about 3-4 minutes. Set aside to cool slightly.
2. 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 and cook until thickened, 2-3 minutes. Remove from heat.
3. Step 3: In a large bowl, combine biscuit mix with milk until a shaggy dough forms. Avoid overmixing to keep biscuits tender.
4. Step 4: In a small bowl, mix softened butter with honey and a pinch of salt. Set aside to brush over baked biscuits.
5. 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.
6. Step 6: Preheat oven to 425°F (220°C). In ramekins, layer scrambled eggs, sautéed vegetables, cheddar cheese, and sausage gravy. Top each with biscuit dough.
7. Step 7: Place ramekins on a baking sheet and bake 18-20 minutes until biscuits are golden and cooked through. Brush tops with honey butter right after removing from oven.

Tips & Variations

• Substitute bell peppers with zucchini or spinach for a different vegetable twist.
• Use Monterey Jack cheese instead of cheddar for a milder flavor.
• Swap breakfast sausage with turkey or veggie sausage to suit dietary preferences.
• For a lighter gravy, replace heavy cream with half-and-half.
• If gluten-free, use a gluten-free biscuit mix and flour blend.
• Brush the biscuits with maple syrup instead of honey for an alternative sweetness.

Storage

Store leftover pot pies covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain biscuit texture. Avoid microwaving to keep biscuits from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

You can assemble the pot pies and keep them covered in the fridge before baking. Bake just before serving to ensure fresh, crispy biscuits.

What can I use if I don’t have Red Lobster Honey Butter Biscuit Mix?

Any biscuit mix will work well for the topping. You can also make homemade biscuit dough if preferred.

Savory Breakfast Pot Pie with Honey Butter Biscuit Topping Recipe

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5 from 90 reviews

This Savory Breakfast Pot Pie with Honey Butter Biscuit Topping is a comforting and hearty morning meal featuring layers of fluffy scrambled eggs, sautéed bell peppers and onions, rich sausage gravy, and sharp cheddar cheese, all crowned with a golden, sweet honey butter biscuit crust. Perfect for a weekend brunch or special breakfast, this dish combines creamy textures and savory flavors with a touch of sweetness for a delightful start to your day.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 cup Bell Peppers, chopped (can substitute with zucchini or spinach)
• ½ cup Onion, chopped (yellow or red onions)

Dairy & Eggs

• 2 cups Mild Cheddar Cheese
• 2½ cups Heavy Cream (or half-and-half for lighter option)
• 6–7 large Eggs, beaten
• 2 tbsp Unsalted Butter (for cooking eggs)
• ¾ cup Milk (for biscuit preparation)
• ½ stick Unsalted Butter, softened (for honey butter topping)

Meat

• 8 oz Breakfast Sausage (can substitute with turkey or veggie sausage)

Dry Ingredients

• 2 tbsp Flour (for thickening gravy, gluten-free blend optional)
• 1 box Red Lobster Honey Butter Biscuit Mix (or any biscuit mix)
• 1 tsp Salt (kosher salt recommended)
• 1 tsp Pepper

Oils & Sweeteners

• Oil for cooking (olive oil or butter preferred)
• 1 tbsp Olive Oil (for cooking eggs)
• 1 tbsp Honey (for biscuit topping; maple syrup as substitute)

Instructions

1. Sauté Vegetables: Heat oil in a skillet over medium heat. Add chopped bell peppers and onions, sautéing until browned and tender, about 3-4 minutes. Remove from heat and set aside to cool slightly.
2. Cook Sausage and Make Gravy: In the same skillet, cook breakfast sausage until crispy, about 5-6 minutes. Stir in flour to coat the sausage, then pour in heavy cream. Season with salt and pepper, cooking until the mixture thickens, approximately 2-3 minutes. Remove from heat.
3. Prepare Biscuit Dough: In a large bowl, combine biscuit mix with milk. Stir until a shaggy dough forms, being careful not to overmix to ensure tender biscuits.
4. Make Honey Butter: In a small bowl, mix softened butter with honey and a pinch of salt. Set aside for brushing over the baked biscuits later.
5. Cook Scrambled Eggs: In a pan over medium-low heat, add olive oil and a tablespoon of butter. Pour in beaten eggs and cook gently, stirring occasionally, until nearly set. Season with salt and pepper to taste. Remove from heat.
6. Assemble Pot Pies: Preheat oven to 425°F (220°C). In individual ramekins, layer cooked scrambled eggs, sautéed vegetables, cheddar cheese, and sausage gravy. Top each with a generous portion of biscuit dough.
7. Bake: Place ramekins on a baking sheet and bake for 18-20 minutes or until biscuit tops are golden brown and cooked through.
8. Finish with Honey Butter: Immediately after removing from the oven, brush the biscuit topping generously with the prepared honey butter mixture to add flavor and shine.

Notes

• For a lighter option, substitute heavy cream with half-and-half in the sausage gravy.
• You can swap bell peppers and onions for other vegetables like zucchini or spinach to vary flavors.
• To make this dish gluten-free, use a gluten-free biscuit mix and flour.
• Vegetarian option: replace sausage with a plant-based sausage alternative.
• Don’t overmix the biscuit dough to maintain a tender and flaky texture.
• Serve immediately for best texture and flavor of the biscuit topping.

Keywords: breakfast pot pie, savory breakfast, biscuit topping, sausage gravy, honey butter biscuits, brunch recipe, cheesy breakfast pot pie