Breakfast Pot Pie combines creamy sausage gravy, fluffy scrambled eggs, peppers, melted Colby Jack cheese, and a golden cheesy biscuit topping. Everything is baked together in a cast-iron skillet for a hearty breakfast or brunch that’s warm, cheesy, and filling.
This is the kind of breakfast I make when I want something a little more special than eggs and toast. The sausage gravy on the bottom and cheesy biscuit topping make it especially comforting, and one skillet makes enough to feed the whole family.
“I made this for breakfast last weekend the whole family loved it.”
Why I Love Breakfast Pot Pie
Ingredient Notes
- Breakfast Sausage: Use 1 pound of bulk breakfast sausage. Mild or hot sausage both work, depending on how much spice you like.
- All-Purpose Flour: Combines with the cooked sausage drippings to thicken the homemade sausage gravy.
- Whole Milk: Whole milk gives the sausage gravy a rich, creamy consistency.
- Butter: Used for sautéing the onion and bell peppers before adding the eggs.
- Onion: Dice the onion fairly small so it softens quickly and blends throughout the egg mixture.
- Bell Peppers: Red and green bell peppers add flavor, color, and a little sweetness to the breakfast filling.
- Eggs: Six large eggs create the scrambled egg layer.
- Colby Jack Cheese: Use 1 cup divided between the filling and topping. Freshly shredded cheese melts especially well.
- Bisquick: Makes the biscuit topping quick and easy without preparing homemade biscuit dough.
Be sure to check out the full recipe and ingredient list below
How to Make Breakfast Pot Pie
Make the Sausage Gravy: Brown the sausage in a 10-inch cast iron skillet. Stir in the flour and cook for 1–2 minutes. Slowly stir in 2 cups of milk and cook until thickened. Season with salt and pepper, then remove from the skillet.
Cook the Eggs: Melt the butter in the skillet and sauté the onion and bell peppers for 2–3 minutes. Whisk the eggs with ¼ cup milk, pour into the skillet, and gently cook until just set.
Layer the Pot Pie: Spread the sausage gravy in the bottom of the skillet. Top with the scrambled egg mixture and ½ cup of Colby Jack cheese.
Add the Biscuit Topping: Mix the Bisquick, ⅔ cup milk, and remaining ½ cup cheese until a soft dough forms. Drop spoonfuls over the filling, leaving a few small gaps.
Bake: Bake at 400°F for 20–25 minutes, until the biscuit topping is golden brown and cooked through. Let rest for 5 minutes before serving.
Tips I Found Helpful 💙
- Don’t overcook the eggs. Keep them slightly soft since they’ll continue cooking in the oven.
- Let the gravy thicken. A thicker sausage gravy keeps the filling from becoming runny.
- Don’t completely cover the top. Leave a few small gaps between the biscuit dough so it cooks
FAQs about Breakfast Pot Pie
More Breakfast Recipes I Love
Breakfast Pot Pie
Breakfast Pot Pie combines homemade sausage gravy, fluffy scrambled eggs, peppers, Colby Jack cheese, and a golden biscuit topping.
Ingredients
For the Sausage Gravy
- 1 pound bulk breakfast sausage
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper, to taste
For the Egg Filling
- 1 tablespoon butter
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 large eggs
- ¼ cup milk
- 1 cup shredded Colby Jack cheese, divided
For the Biscuit Topping
- 2 cups Bisquick mix
- ⅔ cup milk
Instructions
- Preheat the oven to 400°F (200°C).
- Heat a 10-inch cast iron skillet over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and fully cooked. Evenly distribute the flour over the sausage and stir to coat. Cook for 1-2 minutes, then slowly pour in the 2 cups of milk while stirring. Let the mixture thicken into a gravy, season with salt and pepper, and remove it from the skillet.
- Wipe out the skillet if needed and melt the butter over medium heat. Add the diced onion and both bell peppers. Sauté for 2-3 minutes until softened.
- In a medium bowl, whisk together the eggs and 1/4 cup milk. Pour the egg mixture into the skillet with the peppers and onions. Cook over medium-low heat, stirring gently, until the eggs are just set but still soft. Remove from heat.
- Spread the sausage gravy evenly across the bottom of the skillet. Layer the scrambled eggs, peppers, and onions on top of the gravy. Sprinkle 1/2 cup of shredded Colby Jack cheese over the filling.
- In a mixing bowl, combine the Bisquick mix, 2/3 cup milk, and the remaining 1/2 cup of shredded Colby Jack cheese. Stir until a soft dough forms.
- Drop spoonfuls of the biscuit dough over the filling, spreading gently to cover most of the surface. It’s fine if some gaps remain.
- Bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown and cooked through. Let the pot pie cool for 5 minutes before serving. Enjoy!
Notes
Cook the eggs just until softly scrambled since they will continue cooking in the oven. Add the milk gradually when making the sausage gravy to keep it smooth. Dice the peppers and onion small so they cook evenly, and let the finished pot pie rest for 5–10 minutes before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 725Total Fat: 42gSaturated Fat: 17gUnsaturated Fat: 25gCholesterol: 232mgSodium: 1540mgCarbohydrates: 52gFiber: 2gSugar: 13gProtein: 32g
