“Can’t seem to shake off those fast food cravings? Let me share a dish that promises to switch up your breakfast game for good: my Comforting Breakfast Pot Pie with Honey Butter Biscuit Crust. With its flaky, sweet biscuit crust encapsulating fluffy eggs, rich sausage gravy, and a medley of sautéed veggies, this pot pie is a delightful twist on the classic morning meal. It’s perfect for those leisurely Sunday brunches or even for a cozy breakfast-for-dinner that will impress everyone at the table. Plus, it’s a breeze to whip up, offering maximum flavor without the fuss. Are you ready to embrace a slice of comfort? Let’s dive into this recipe together!”
Why Is This Breakfast Pot Pie Unique?
Comforting flavors combine in this dish, offering a delightful start to your day.
Flaky honey butter biscuit crust gives a touch of sweetness, perfectly contrasting the savory gravy.
Customizable to your preference, you can swap in different proteins or veggies, making it versatile for any palate.
Quick to prepare, you can even make the filling in advance and bake fresh in the morning.
Impressive enough for guests yet easy enough for a family breakfast, it’s sure to become a favorite!
For more delicious breakfast ideas, try my Egg Cheese Breakfast for a savory treat or indulge in the flavors of Pumpkin Pie Tacos for a delightful twist!
Breakfast Pot Pie Ingredients
• For the Filling
- Mild Cheddar (2 cups) – Adds creamy texture and a savory flavor; feel free to use a sharper cheese for added intensity.
- Bell Peppers (1 cup, chopped) – Provides color and sweetness; any color will brighten up your dish.
- Onion (1/2 cup, chopped) – Adds depth of flavor; yellow or white onions work best.
- Salt (1/2 tsp + 1 tsp) – Elevates the dish’s flavors; adjust to your taste preference.
- Pepper (1/2 tsp + 1 tsp) – Adds seasoning; replace with cayenne for an extra kick.
- Oil (for cooking) – Essential for sautéing veggies; choose olive oil or vegetable oil for best results.
- Breakfast Sausage (8 oz) – Delivers hearty protein; swap for turkey sausage if you prefer a lighter option.
- Heavy Cream (2 1/2 cups) – Creates a decadently rich gravy; substitute with milk or plant-based cream for a lighter choice.
- Flour (2 tbsp) – Thickens the sausage gravy; you can use gluten-free flour if necessary.
• For the Biscuit Crust
- Honey Butter Biscuit Mix (1 box, 11.36 oz) – Forms the perfect biscuit crust; homemade options are also delightful!
- Milk (3/4 cup) – Needed for the biscuit dough; almond milk or another alternative can be used.
- Butter (1/2 stick, softened + 2 tbsp unsalted) – Adds richness to both biscuit and egg mixtures; don’t skip it!
- Honey (1 tbsp) – Sweetens the honey butter; maple syrup works well if you’re out of honey.
• For the Eggs
- Large Eggs (6-7, beaten) – The primary protein source that adds fluffiness; omit sausage for a vegetarian twist.
This Breakfast Pot Pie contains all the ingredients you need for a deliciously comforting meal, one your family is sure to love!
Step‑by‑Step Instructions for Breakfast Pot Pie
Step 1: Sauté Veggies
Heat 1 tablespoon of oil in a medium skillet over medium heat. Add 1 cup chopped bell peppers and ½ cup chopped onions, seasoning with ½ teaspoon salt and ½ teaspoon pepper. Sauté for about 3-4 minutes until the vegetables are tender and slightly browned. Once done, transfer them to a bowl and set aside to incorporate later into your Breakfast Pot Pie.
Step 2: Prepare Sausage Gravy
In the same skillet, add 8 ounces of breakfast sausage, cooking over medium heat. Brown the sausage for about 5-6 minutes, breaking it up into small pieces as it cooks. Stir in 2 tablespoons of flour and cook for an additional minute. Gradually pour in 2 ½ cups of heavy cream, stirring continuously until the gravy thickens for 2-3 minutes. Remove from heat and let the mixture cool slightly.
Step 3: Make Biscuit Dough
In a mixing bowl, combine the 11.36-ounce box of honey butter biscuit mix with ¾ cup of milk. Stir gently until a shaggy dough forms, being careful not to overmix for that perfect flaky texture. Once combined, set the dough aside as you prepare the other components of your comforting Breakfast Pot Pie.
Step 4: Prepare Honey Butter
In a small bowl, mix together ½ stick of softened butter, 1 tablespoon of honey, and a pinch of salt. Blend until smooth and well-combined, creating a sweet honey butter that will later enhance the biscuit topping. Set this aside for easy brushing before your pot pie finishes baking.
Step 5: Cook Fluffy Eggs
In another skillet, melt 2 tablespoons of unsalted butter over low heat. Pour in 6-7 beaten large eggs, cooking gently while stirring with a spatula. Aim for a creamy consistency, cooking until the eggs are slightly glossy and just set, about 4-5 minutes. Season lightly with salt and pepper, then remove from heat to prepare for layering.
Step 6: Assemble Pot Pies
Preheat your oven to 425°F (220°C). In oven-safe ramekins, layer the cooked fluffy eggs, sautéed veggies, 2 cups of mild cheddar cheese, and the rich sausage gravy. Spoon the biscuit dough over the top, ensuring it covers the filling completely for a perfect, golden crust that will make your Breakfast Pot Pie irresistible.
Step 7: Bake
Place the ramekins on a baking sheet to catch any drips, then bake in the preheated oven for 18-20 minutes. You’ll know they are done when the biscuit topping is golden brown and the filling is bubbling slightly. Remove from the oven and brush the tops with the prepared honey butter for a sweet finishing touch before serving.
Storage Tips for Breakfast Pot Pie
Fridge: Keep any leftovers in an airtight container for up to 3 days. Reheat in the oven to retain the flaky biscuit crust while warming the savory filling.
Freezer: To freeze, assemble but do not bake the pot pies. Wrap each ramekin tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Bake from frozen, adding an extra 5-10 minutes to the cooking time.
Reheating: For the best results, reheat in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Avoid microwaving, as it may render the biscuit crust soggy.
Make-Ahead: Consider preparing the filling a day in advance. Store it in the fridge, then assemble and bake fresh in the morning for a warm Breakfast Pot Pie without the hassle!
Make Ahead Options
These Breakfast Pot Pies are perfect for meal prep enthusiasts looking to save time during busy mornings! You can prepare the filling (sautéed veggies, sausage gravy, and cooked eggs) up to 24 hours ahead of time and refrigerate it in an airtight container. When you’re ready to enjoy, simply reassemble the pot pies in ramekins with the biscuit dough on top and bake fresh for 18-20 minutes at 425°F. This method ensures that the flavors meld beautifully, and you’ll have a comforting dish that tastes just as delightful as if it were made from scratch that day. From prep to table, enjoy a slice of warmth with minimal effort!
What to Serve with Comforting Breakfast Pot Pie?
Start your day elevated with these delightful sides that perfectly complement the rich flavors of your Breakfast Pot Pie.
- Fresh Fruit Salad: A refreshing burst of sweetness and acidity, brightening up your plate and balancing the savory pot pie.
- Crispy Hash Browns: The crunchy texture and earthiness elevate the comforting experience, creating a satisfying breakfast feast.
- Mixed Green Salad: A light and vibrant salad with a zesty vinaigrette brings a fresh crunch that beautifully contrasts the creamy filling.
- Savory Sausage Links: Enhance the hearty experience with these flavorful bites, complementing the sausage gravy inside the pot pie.
- Cinnamon Roll Bites: For a touch of indulgence, these sweet, buttery treats make a delightful addition to your breakfast spread.
- Honey Butter Biscuits: Keep the flavor theme going with these fluffy, sweet biscuits that mirror the comforting crust of your pot pie.
- Sparkling Citrus Juice: A bright, bubbly drink adds a festive touch, cutting through the richness while providing a refreshing sip.
- Decaf Coffee or Tea: Perfect for leisurely mornings, a warm mug brings a comforting end to this delightful breakfast experience.
Breakfast Pot Pie Variations & Substitutions
Ready to get creative with your Breakfast Pot Pie? Here are some delicious ways to customize this cozy dish!
- Spicy Twist: Add jalapeños or crushed red pepper to the sausage gravy for an extra kick.
- Seasonal Veggies: Use roasted squash or zucchini for a seasonal flair, adding freshness and flavor to each bite.
- Cheese Variations: Try goat cheese or pepper jack instead of cheddar for a unique creamy texture and tangy flavor.
- Herb Infusion: Stir in fresh herbs like thyme or chives to elevate the dish with aromatic zest.
- Biscuit Alternatives: Experiment with a cornbread or crescent roll topping for a fun twist on the biscuit crust.
- Make it Light: Substitute heavy cream with Greek yogurt or a light sour cream to reduce calories without losing richness.
For a hearty vegetarian option, swap the sausage for roasted chickpeas or a blend of sautéed mushrooms and spinach. Embrace your creativity, and don’t forget to check out my Instant Pot Greek Chicken and Rice for a delightful dinner option after your wholesome breakfast!
Expert Tips for Breakfast Pot Pie
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Flaky Dough: Avoid overmixing the biscuit dough to ensure a light, airy texture. Gentle hands make all the difference!
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Egg Vigilance: Keep a close eye on the eggs while cooking. Overcooking can lead to dry, rubbery eggs, so aim for slightly glossy and soft.
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Gravy Thickness: If your sausage gravy is too thick, gradually add a splash of milk or cream while stirring to reach your desired consistency.
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Ramekin Choice: Use oven-safe ramekins to prevent breakage in the high heat of the oven, ensuring your Breakfast Pot Pie bakes beautifully.
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Vegetable Variations: Don’t hesitate to experiment with different veggies like spinach or mushrooms, enhancing both flavor and nutritional value.
Breakfast Pot Pie Recipe FAQs
What type of cheese works best in this Breakfast Pot Pie?
The go-to cheese for this dish is mild cheddar, offering a creamy texture and savory flavor. However, feel free to swap it out for a sharper cheese like aged cheddar or even pepper jack for a spicy twist that can add an exciting dimension to your pot pie!
How should I store leftovers from my Breakfast Pot Pie?
Leftovers will stay fresh in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven to help maintain the flaky texture of the biscuit crust while reheating the savory filling—about 15-20 minutes at 350°F should do the trick!
Can I freeze my Breakfast Pot Pie?
Absolutely! To freeze, assemble the pot pies but do not bake. Wrap each ramekin tightly in plastic wrap and foil, then store in the freezer for up to 3 months. When you’re ready to bake, go straight from freezer to oven, adding an extra 5-10 minutes to the cooking time.
What if my gravy turns out too thick?
If your sausage gravy is thicker than you’d like, no worries! Gradually stir in a splash of milk or cream while it’s warming on the stove until it reaches your desired consistency. This will ensure your pot pie remains indulgently creamy without the hassle.
Can this recipe be made vegetarian?
Yes, indeed! To make a vegetarian version of this Breakfast Pot Pie, simply omit the sausage and replace it with a variety of colorful veggies like spinach, mushrooms, or zucchini. You could also add plant-based sausage alternatives for a satisfying protein boost.
How do I ensure my biscuit crust stays flaky?
For a flakier biscuit crust, be sure not to overmix the dough. Mix until just combined—when you see that shaggy texture forming, you’re good to go! Additionally, using cold butter and folding in gentle movements can help retain that desirable flakiness.
Breakfast Pot Pie: Your Cozy Morning Comfort Food Delight
Ingredients
Equipment
Method
- Heat 1 tablespoon of oil in a medium skillet over medium heat. Add 1 cup chopped bell peppers and ½ cup chopped onions, seasoning with ½ teaspoon salt and ½ teaspoon pepper. Sauté for about 3-4 minutes until tender and slightly browned. Transfer to a bowl and set aside.
- In the same skillet, add 8 ounces of breakfast sausage, cooking over medium heat. Brown for about 5-6 minutes, breaking it up as it cooks. Stir in 2 tablespoons of flour and cook for an additional minute. Gradually pour in 2 ½ cups of heavy cream, stirring continuously until thickened, about 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the honey butter biscuit mix with ¾ cup of milk. Stir gently until a shaggy dough forms, being careful not to overmix. Set the dough aside.
- In a small bowl, mix together ½ stick of softened butter, 1 tablespoon of honey, and a pinch of salt. Blend until smooth to create sweet honey butter.
- In another skillet, melt 2 tablespoons of unsalted butter over low heat. Pour in 6-7 beaten large eggs, cooking gently while stirring. Aim for a creamy consistency, cooking until slightly glossy and just set, about 4-5 minutes. Season lightly with salt and pepper, then remove from heat.
- Preheat your oven to 425°F (220°C). In oven-safe ramekins, layer cooked fluffy eggs, sautéed veggies, 2 cups mild cheddar cheese, and the rich sausage gravy. Spoon the biscuit dough over the top, ensuring it covers the filling completely.
- Place the ramekins on a baking sheet to catch drips, then bake in the preheated oven for 18-20 minutes. The biscuit topping will be golden brown and the filling bubbling. Remove and brush the tops with the prepared honey butter.
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