Why Make This Recipe
Savory Breakfast Pot Pie with Honey Butter Biscuit Topping is a delicious and hearty meal that brings comfort to your breakfast table. This dish combines the rich flavors of breakfast sausage, creamy cheese, and tender eggs, all baked under a sweet and buttery biscuit topping. It’s perfect for family gatherings or a cozy morning at home. This recipe allows you to whip up a warm, satisfying breakfast that is packed with taste and texture.
How to Make Savory Breakfast Pot Pie with Honey Butter Biscuit Topping
Ingredients:
- 2 cups Mild Cheddar (Adds creaminess and flavor; substitute with Monterey Jack for a different taste.)
- 1 cup Bell Peppers (Chopped; can substitute with zucchini or spinach.)
- ½ cup Onion (Chopped; yellow or red onions work well.)
- 1 tsp Salt (Enhances flavors; use kosher salt for better control.)
- 1 tsp Pepper (Adds heat; adjust to taste.)
- 8 oz Breakfast Sausage (Can substitute with turkey or veggie sausage.)
- 2½ cups Heavy Cream (Creates a rich gravy; substitute with half-and-half for a lighter option.)
- 2 tbsp Flour (Thickens the gravy; can use a gluten-free blend if necessary.)
- 6-7 large Eggs (Beaten; essential for recipe integrity.)
- 2 tbsp Unsalted Butter (Used for cooking eggs; olive oil makes a good alternative.)
- 1 box Red Lobster Honey Butter Biscuit Mix (Base for biscuit topping; any biscuit mix can be substituted.)
- ¾ cup Milk (Needed for biscuit preparation; any milk type works just fine.)
- ½ stick Unsalted Butter (Softened; can replace with margarine.)
- 1 tbsp Honey (Adds sweetness to the biscuit topping; maple syrup can serve as a substitute.)
- Oil for Cooking (Used for sautéing vegetables; olive oil or butter are great choices.)
- 1 tbsp Olive Oil (For cooking eggs; can be swapped with butter or another oil.)
Directions:
- Preheat your oven to 350°F (175°C).
- In a pan, heat oil over medium heat and add chopped onions and bell peppers. Sauté until they soften.
- Add the breakfast sausage, cooking until it’s browned.
- Stir in the salt, pepper, flour, and heavy cream to create a rich gravy. Let it thicken slightly.
- In another bowl, beat the eggs with unsalted butter. Cook them in a separate pan until just set, then mix them into the sausage and vegetable mixture.
- Pour this mixture into a baking dish.
- Prepare the biscuit topping according to the package instructions, mixing in softened butter and honey.
- Spread the biscuit mixture over the sausage filling in the baking dish.
- Bake for 25-30 minutes or until the biscuit topping is golden brown.
- Allow to cool slightly before serving.
How to Serve Savory Breakfast Pot Pie with Honey Butter Biscuit Topping
Serve this dish warm, straight from the oven. It pairs wonderfully with fresh fruit or a simple green salad. You can also drizzle some honey over the biscuit topping for extra sweetness.
How to Store Savory Breakfast Pot Pie with Honey Butter Biscuit Topping
Store any leftovers in an airtight container in the refrigerator. It can last up to 3 days. Reheat in the oven or microwave before serving again.
Tips to Make Savory Breakfast Pot Pie with Honey Butter Biscuit Topping
- Don’t skip the sautéing step; it enhances the flavor of the vegetables.
- For a spicier dish, add jalapeños or hot sauce to the sausage mixture.
- Experiment with different cheeses to find your favorite flavor combination.
Variation
You can customize this pot pie by adding other ingredients like mushrooms, spinach, or even diced potatoes for extra heartiness.
FAQs
Can I use a different type of sausage?
Yes, you can substitute with turkey or veggie sausage to fit your dietary preferences.What can I use instead of heavy cream?
Half-and-half works well if you want a lighter option.Can I make this dish ahead of time?
Yes, you can prepare the filling a day in advance and assemble it with the biscuit topping just before baking.
Savory Breakfast Pot Pie with Honey Butter Biscuit Topping
Ingredients
Main Ingredients
- 2 cups Mild Cheddar Can substitute with Monterey Jack.
- 1 cup Bell Peppers (Chopped) Can substitute with zucchini or spinach.
- ½ cup Onion (Chopped) Yellow or red onions work well.
- 1 tsp Salt Use kosher salt for better control.
- 1 tsp Pepper Adjust to taste.
- 8 oz Breakfast Sausage Can substitute with turkey or veggie sausage.
- 2½ cups Heavy Cream Substitute with half-and-half for a lighter option.
- 2 tbsp Flour Can use a gluten-free blend if necessary.
- 6-7 large Eggs (Beaten) Essential for recipe integrity.
- 2 tbsp Unsalted Butter Can use olive oil as an alternative.
Biscuit Topping
- 1 box Red Lobster Honey Butter Biscuit Mix Any biscuit mix can be substituted.
- ¾ cup Milk Any milk type works just fine.
- ½ stick Unsalted Butter (Softened) Can replace with margarine.
- 1 tbsp Honey Maple syrup can serve as a substitute.
- 1 tbsp Olive Oil Can be swapped with butter or another oil.
For Cooking
- to taste Oil for Cooking Olive oil or butter are great choices.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a pan, heat oil over medium heat and add chopped onions and bell peppers. Sauté until they soften.
- Add the breakfast sausage, cooking until it's browned.
- Stir in the salt, pepper, flour, and heavy cream to create a rich gravy. Let it thicken slightly.
- In another bowl, beat the eggs with unsalted butter. Cook them in a separate pan until just set, then mix them into the sausage and vegetable mixture.
- Pour this mixture into a baking dish.
Biscuit Preparation
- Prepare the biscuit topping according to the package instructions, mixing in softened butter and honey.
Baking
- Spread the biscuit mixture over the sausage filling in the baking dish.
- Bake for 25-30 minutes or until the biscuit topping is golden brown.
- Allow to cool slightly before serving.