Breakfast Pot Pie with Biscuit Rounds

Flaky, golden biscuit rounds baked on top of creamy sausage gravy, fluffy scrambled eggs, and melty cheddar cheese—this Breakfast Pot Pie is the ultimate brunch or cozy morning treat!

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Yield: Serves 6

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Ingredients

For the Filling:

• 1 pound breakfast sausage (mild or spicy, as preferred)
• 1/4 cup all-purpose flour
• 2 cups whole milk or oat milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon salt (or to taste)
• 4 large eggs, scrambled
• 1/2 cup shredded cheddar cheese

For the Biscuit Rounds:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup whole milk (or buttermilk) (or oatmilk)

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Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C).

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Prepare the Sausage Gravy
Heat a large skillet over medium heat. Add the sausage and cook until browned and crumbled, about 7–10 minutes. Drain excess fat if needed.
Sprinkle the flour over the cooked sausage and stir until fully absorbed.
Gradually add the milk while stirring, ensuring a smooth consistency.
Add garlic powder, onion powder, black pepper, and salt. Simmer for 3–5 minutes, stirring occasionally, until the gravy thickens.

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Scramble the Eggs
In a medium skillet, lightly whisk the eggs and cook over medium heat until just set. Set aside.

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Prepare the Biscuit Rounds
In a large bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the milk and stir until the dough comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and roll it out to about 3/4 inch thickness.
Using a 2 1/2-inch biscuit cutter or a round glass, cut out biscuits and place them on a plate. Gather the scraps, re-roll, and cut out additional biscuits until all the dough is used.

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Assemble the Pot Pie
Grease a 9-inch cast iron skillet.
Spread the scrambled eggs evenly across the bottom of the skillet.
Pour the sausage gravy over the eggs and spread evenly.
Sprinkle the shredded cheddar cheese on top.
Place the biscuit rounds on top of the filling, leaving a small gap between each biscuit to allow them to rise and bake evenly.

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Bake the Pot Pie
Place the skillet in the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and fully cooked.

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Serve
Let the pot pie cool for 5–10 minutes before serving. Scoop portions with a large spoon, ensuring each serving has a biscuit.

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Nutritional Information (Per Serving)
Calories: 450 | Fat: 29g | Saturated Fat: 13g | Carbohydrates: 30g | Fiber: 1g | Sugars: 3g | Protein: 18g

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Kitchen Tips

1. Use Cold Butter: Cold butter ensures a flaky biscuit texture.
2. Don’t Overmix the Dough: Handle the biscuit dough gently to keep it tender and light.
3. Prep Ahead: Make the sausage gravy and scramble the eggs ahead of time for quicker assembly.
4. Spice It Up: Add a pinch of red pepper flakes or cayenne to the gravy for a kick.
5. Cheese Options: Swap cheddar for pepper jack or Monterey Jack for a different flavor.
6. Add Veggies: Mix in diced bell peppers, spinach, or mushrooms for a veggie boost.
7. Use a Cast Iron Skillet: A cast iron skillet helps achieve even baking and keeps the dish warm.
8. Leftovers: Reheat leftovers in the oven at 350°F for 10–15 minutes to keep the biscuits crisp.
9. Serving Suggestion: Pair with a fresh fruit salad or a side of crispy bacon.
10. Customize the Sausage: Use turkey sausage or plant-based sausage for a lighter option.

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This Breakfast Pot Pie with Biscuit Rounds is a hearty, comforting dish that’s perfect for brunch gatherings or holiday mornings. Each serving combines a buttery biscuit with savory sausage gravy, fluffy eggs, and melted cheese for a true crowd-pleaser!