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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/savory-breakfast-pot-pie-with-honey-butter-biscuit-topping-recipe/