Sausage and Egg Pot Pie with Cheddar Bay Biscuits (Breakfast Pot Pie)
Sausage and Egg Pot Pie with Cheddar Bay Biscuits (Breakfast Pot Pie)
Ingredients
For the Sausage Gravy
- 1 pound ground pork sausage, casings removed if applicable
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
For the Scrambled Eggs
- 6 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 2 tablespoons unsalted butter, melted
For the Cheddar Bay Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit Mix, standard size
- 1 cup sharp cheddar cheese, freshly grated
- 3/4 cup water, as directed on biscuit mix box
- 1 packet garlic herb butter mix, from biscuit mix kit, or homemade
- 1/4 cup unsalted butter, melted, for brushing biscuits
- 1/2 teaspoon garlic powder, for homemade garlic butter
- 1/4 teaspoon dried parsley, for homemade garlic butter
For Assembly
- 1/2 cup sharp cheddar cheese, freshly shredded
Instructions
- 1
Preheat your oven to 425°F and lightly grease a baking dish (slightly smaller than a 9x13 inch pan) with butter or cooking spray. Set aside.
⏱️ 5 min•🌡️ 425
- 2
In a large skillet over medium-high heat, brown the ground pork sausage, breaking it up into small pieces as it cooks. Drain any excess grease.
⏱️ 7 min
- 3
Reduce heat to medium. Sprinkle the all-purpose flour over the browned sausage and stir continuously for 1 to 2 minutes, ensuring no dry flour remains and cooking out the raw flour taste.
⏱️ 2 min
- 4
Gradually pour in the whole milk, stirring constantly with a whisk to prevent lumps. Continue to cook, stirring occasionally, until the gravy thickens to your desired consistency. Season with salt and a generous amount of freshly ground black pepper to taste. Remove from heat.
⏱️ 5 min
- 5
In a medium bowl, whisk together the large eggs, heavy cream, salt, and black pepper for about 1 minute until well combined.
⏱️ 2 min
- 6
In a separate hot pan, melt the 2 tablespoons of unsalted butter over medium heat. Pour in the egg mixture and soft scramble until cooked through but still moist. Do not overcook.
⏱️ 5 min
- 7
In a mixing bowl, empty the contents of the Red Lobster Cheddar Bay Biscuit Mix. Add the 1 cup of freshly grated sharp cheddar cheese. Add water according to the package instructions and stir until a rough, shaggy dough forms. Do not overmix.
⏱️ 3 min
- 8
Spread the soft scrambled eggs evenly across the bottom of the prepared baking dish, gently pushing them up the sides slightly to create a base.
⏱️ 2 min
- 9
Sprinkle the 1/2 cup of freshly shredded sharp cheddar cheese evenly over the egg layer.
⏱️ 1 min
- 10
Pour the prepared sausage gravy over the cheese layer, spreading it evenly to cover the entire surface.
⏱️ 1 min
- 11
Form the biscuit dough into rough, round biscuits (about 6-8 depending on size) and carefully place them on top of the gravy layer, covering the entire surface of the pot pie.
⏱️ 2 min
- 12
Bake in the preheated oven for 18 to 20 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 20 min•🌡️ 425
- 13
While the pot pie bakes, prepare the garlic herb butter. If using the packet from the biscuit mix, follow its instructions. If making homemade, melt 1/4 cup unsalted butter and stir in 1/2 teaspoon garlic powder and 1/4 teaspoon dried parsley.
⏱️ 2 min
- 14
Once baked, remove the pot pie from the oven. Immediately brush the tops of the hot biscuits with the prepared garlic herb butter for added flavor and shine. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage and Egg Pot Pie with Cheddar Bay Biscuits (Breakfast Pot Pie)
Ingredients
For the Sausage Gravy
- 1 pound ground pork sausage, casings removed if applicable
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
For the Scrambled Eggs
- 6 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 2 tablespoons unsalted butter, melted
For the Cheddar Bay Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit Mix, standard size
- 1 cup sharp cheddar cheese, freshly grated
- 3/4 cup water, as directed on biscuit mix box
- 1 packet garlic herb butter mix, from biscuit mix kit, or homemade
- 1/4 cup unsalted butter, melted, for brushing biscuits
- 1/2 teaspoon garlic powder, for homemade garlic butter
- 1/4 teaspoon dried parsley, for homemade garlic butter
For Assembly
- 1/2 cup sharp cheddar cheese, freshly shredded
Instructions
- 1
Preheat your oven to 425°F and lightly grease a baking dish (slightly smaller than a 9x13 inch pan) with butter or cooking spray. Set aside.
⏱️ 5 min•🌡️ 425 - 2
In a large skillet over medium-high heat, brown the ground pork sausage, breaking it up into small pieces as it cooks. Drain any excess grease.
⏱️ 7 min - 3
Reduce heat to medium. Sprinkle the all-purpose flour over the browned sausage and stir continuously for 1 to 2 minutes, ensuring no dry flour remains and cooking out the raw flour taste.
⏱️ 2 min - 4
Gradually pour in the whole milk, stirring constantly with a whisk to prevent lumps. Continue to cook, stirring occasionally, until the gravy thickens to your desired consistency. Season with salt and a generous amount of freshly ground black pepper to taste. Remove from heat.
⏱️ 5 min - 5
In a medium bowl, whisk together the large eggs, heavy cream, salt, and black pepper for about 1 minute until well combined.
⏱️ 2 min - 6
In a separate hot pan, melt the 2 tablespoons of unsalted butter over medium heat. Pour in the egg mixture and soft scramble until cooked through but still moist. Do not overcook.
⏱️ 5 min - 7
In a mixing bowl, empty the contents of the Red Lobster Cheddar Bay Biscuit Mix. Add the 1 cup of freshly grated sharp cheddar cheese. Add water according to the package instructions and stir until a rough, shaggy dough forms. Do not overmix.
⏱️ 3 min - 8
Spread the soft scrambled eggs evenly across the bottom of the prepared baking dish, gently pushing them up the sides slightly to create a base.
⏱️ 2 min - 9
Sprinkle the 1/2 cup of freshly shredded sharp cheddar cheese evenly over the egg layer.
⏱️ 1 min - 10
Pour the prepared sausage gravy over the cheese layer, spreading it evenly to cover the entire surface.
⏱️ 1 min - 11
Form the biscuit dough into rough, round biscuits (about 6-8 depending on size) and carefully place them on top of the gravy layer, covering the entire surface of the pot pie.
⏱️ 2 min - 12
Bake in the preheated oven for 18 to 20 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 20 min•🌡️ 425 - 13
While the pot pie bakes, prepare the garlic herb butter. If using the packet from the biscuit mix, follow its instructions. If making homemade, melt 1/4 cup unsalted butter and stir in 1/2 teaspoon garlic powder and 1/4 teaspoon dried parsley.
⏱️ 2 min - 14
Once baked, remove the pot pie from the oven. Immediately brush the tops of the hot biscuits with the prepared garlic herb butter for added flavor and shine. Serve warm.
⏱️ 1 min