Breakfast Pot Pie
Start your day right with Breakfast Pot Pie it is a quick and easy breakfast that’s as hearty as it is delicious! This easy breakfast pie combines creamy sausage gravy, fluffy scrambled eggs, and colorful peppers, all topped with a layer of cheesy golden biscuits. It’s the ultimate comfort food breakfast, perfect for weekends, holidays, or anytime you want a warm, satisfying meal straight from the skillet.
If you love this hearty start to the day, be sure to check out some other breakfast favorites like Eggs Benedict Casserole, Breakfast Sliders, and Breakfast Enchiladas. Each one is perfect for feeding a crowd, making ahead breakfast, or adding a little extra comfort to your morning routine.
Ingredients for Breakfast Pot Pie
- 1 lb bulk breakfast sausage
- 3 tbsp all-purpose flour
- 2 cups whole milk
- Salt and pepper, to taste
- 1 tbsp butter
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 large eggs
- 1/4 cup milk
- 1 cup Colby Jack cheese, shredded (divided)
- 2 cups Bisquick mix
- 2/3 cup milk
Breakfast Pot Pie Recipe
- 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!
Tips & Tricks
- Use spicy sausage for a kick – Swap regular breakfast sausage for a hot or maple variety to change up the flavor.
- Don’t overcook the eggs – Keep them slightly soft since they’ll continue cooking in the oven.
- Prep ahead for busy mornings – Make the sausage gravy and chop your veggies the night before, then assemble in the morning.
- Switch up the cheese – Try cheddar, pepper jack, or mozzarella for a new twist.
- Add extra veggies – Mushrooms, spinach, or diced tomatoes work well without overpowering the flavors.
- Use store-bought biscuit dough – If you’re short on time, refrigerated biscuit dough can replace the Bisquick topping.
- Check biscuit doneness – Insert a toothpick into the topping; if it comes out clean, it’s ready.
FAQs about Breakfast Pot Pie
Breakfast Pot Pie
Yield:
1
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
This quick and easy breakfast sausage pie layers creamy sausage gravy, fluffy eggs, and cheesy biscuits for the ultimate comfort food breakfast. Perfect for weekends, holidays, or brunch!
Ingredients
- 1 lb bulk breakfast sausage
- 3 tbsp all-purpose flour
- 2 cups whole milk
- Salt and pepper, to taste
- 1 tbsp butter
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 large eggs
- 1/4 cup milk
- 1 cup Colby Jack cheese, shredded (divided)
- 2 cups Bisquick mix
- 2/3 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
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes or in the oven at 350°F (175°C) until warmed through.
- Add cooked, crumbled bacon or diced ham for extra protein. You can also toss in some spinach or mushrooms with the peppers and onions.
- Swap Colby Jack for cheddar, Monterey Jack, or pepper jack for a spicier kick.
- For a fluffier topping, use buttermilk instead of regular milk in the biscuit dough.
- Replace the sausage with plant-based sausage or sautéed mushrooms for a meat-free version.
- To make ahead: Prepare the sausage gravy and scrambled egg mixture the night before. Store them separately in the fridge, then assemble and bake the next morning.
- If you don’t have a cast iron skillet, use an oven-safe 9x9-inch baking dish. Cook the sausage gravy and eggs in a regular pan, then transfer everything to the baking dish before adding the biscuit topping.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 510Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 286mgSodium: 927mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 30g
