Name: Breakfast Pot Pie
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups mild cheddar, shredded; 1 cup bell peppers, chopped; 1/2 cup onion, chopped; 1/2 tsp salt; 1/2 tsp pepper; Oil, for cooking; 8 oz breakfast sausage; 2 1/2 cups heavy cream; 2 tbsp flour; 1 tsp salt; 1 tsp pepper; 1 box Red Lobster honey butter biscuit mix (11.36 oz); 3/4 cup milk; 1/2 stick butter, softened; 1 tbsp honey; Pinch of salt; 6–7 large eggs, beaten; 2 tbsp unsalted butter; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp pepper

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Breakfast pot pie is the ultimate comfort food mashup, combining all your favorite breakfast staples—fluffy eggs, savory sausage gravy, sautéed veggies, gooey cheddar cheese, and a golden honey butter biscuit topping. Served in individual ramekins, these mini pies are hearty, flavorful, and perfect for a cozy weekend brunch.

Why You’ll Love This Recipe

This dish takes classic breakfast ingredients and transforms them into a comforting, all-in-one meal. The creamy sausage gravy and cheesy eggs balance beautifully with the sweetness of the honey butter biscuit topping. Not only is it filling, but it’s also a fun twist on traditional breakfast foods. Whether you’re hosting brunch or meal-prepping for the week, this recipe is guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups mild cheddar, shredded

Sautéed Veggies
1 cup bell peppers, chopped
1/2 cup onion, chopped
1/2 tsp salt
1/2 tsp pepper
Oil, for cooking

Sausage Gravy
8 oz breakfast sausage
2 1/2 cups heavy cream
2 tbsp flour
1 tsp salt
1 tsp pepper

Honey Butter Biscuit Topping
1 box Red Lobster honey butter biscuit mix (11.36 oz)
3/4 cup milk

Honey Butter
1/2 stick butter, softened
1 tbsp honey
Pinch of salt

Fluffy Eggs
6–7 large eggs, beaten
2 tbsp unsalted butter
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper

Directions

Sauté the veggies: Heat oil in a skillet over medium heat. Add bell peppers and onion, season with salt and pepper, and cook 3–4 minutes until browned. Set aside.
Make the sausage gravy: In the same pan, cook sausage until crispy, about 5–6 minutes. Stir in flour until absorbed, then add heavy cream, salt, and pepper. Simmer 2–3 minutes until thickened. Remove from heat.
Prepare biscuit topping: In a bowl, combine biscuit mix and milk. Stir gently with a fork until a shaggy dough forms. Do not overmix.
Make honey butter: Stir together softened butter, honey, and a pinch of salt. Set aside.
Cook fluffy eggs: In a skillet over low heat, melt butter with olive oil. Add beaten eggs and gently stir with a spatula until soft curds form. Cook until nearly set but still glossy. Season with salt and pepper.
Assemble pot pies: Preheat oven to 425°F. Layer eggs, sautéed veggies, shredded cheddar, and sausage gravy in ramekins. Top each with biscuit dough, spreading evenly. Place ramekins on a baking sheet.
Bake: Cook 18–20 minutes until biscuits are golden and cooked through. Brush hot biscuits with honey butter and serve immediately.

Servings and timing

This recipe makes 4 servings (individual ramekins). Preparation takes about 25 minutes, baking takes 18–20 minutes, for a total of about 45 minutes.

Variations

Swap sausage with bacon, ham, or turkey sausage for a different protein.
Add spinach, mushrooms, or zucchini to the veggie layer for extra nutrition.
Use pepper jack or mozzarella instead of cheddar for a different cheese profile.
Replace the biscuit topping with puff pastry for a flakier finish.
Make one large casserole instead of individual ramekins.

Storage/Reheating

Refrigerate leftovers in airtight containers for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes until warmed through. For longer storage, freeze assembled but unbaked pies. When ready, bake from frozen at 375°F for 30–35 minutes.

FAQs

Can I make this ahead of time?

Yes, assemble the pies without baking, refrigerate overnight, and bake fresh in the morning.

Can I use homemade biscuit dough?

Absolutely—homemade biscuits work just as well as mix.

What size ramekins should I use?

Six-ounce ramekins are ideal for individual servings.

Can I make this recipe in a casserole dish instead?

Yes, layer everything in a baking dish and bake with the biscuit topping.

Can I lighten up the gravy?

Yes, substitute half-and-half or whole milk for heavy cream.

Do I need to cook the veggies before baking?

Yes, sautéing prevents them from releasing too much liquid into the pot pie.

Can I use pre-shredded cheese?

Yes, though freshly shredded melts better and has more flavor.

Is this recipe kid-friendly?

Yes, it’s a fun and hearty meal that most kids enjoy.

Can I make it vegetarian?

Yes, skip the sausage and use a vegetarian gravy base with extra veggies.

How do I know the biscuits are fully cooked?

They should be golden on top and firm to the touch, not doughy.

Conclusion

Breakfast pot pie is a warm, hearty dish that transforms everyday breakfast ingredients into something special. With layers of eggs, veggies, sausage gravy, cheddar, and a honey butter biscuit crust, it’s both comforting and impressive. Perfect for brunch gatherings or meal prep, this recipe will quickly become a family favorite.

Maggie