Breakfast Pot Pie

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Step 1

Sautéed Veggies In a pan over medium heat add oil, the chopped bell peppers and onions. Season with salt and pepper. Cook until the veggies start to brown, about 3-4 minutes. Once browned, set aside. Sausage Gravy In the same pan, add the breakfast sausage. As it cooks, break up the meat into pieces size pieces. Cook until the sausage is crispy and browned. This should take 5-6 minutes. Add in the flour and stir to combine. Once the flour is absorbed, add the heavy cream and season with salt and pepper. Allow the sauce to cook and thicken for 2-3 minutes. Once the right consistency is reached, remove from heat and set aside. Honey Butter Biscuit Topping To a bowl add the dry biscuit mix and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough. Honey Butter In a small bowl, mix together all ingredients listed under “Honey butter” and set aside. Fluffy Eggs To a pan over low heat, add olive oil and butter. Once the is melted and bubbling slightly, pour in the beaten eggs. Using a spatula, gently move the beaten eggs around until curdles start to form. Continue until the curdles get larger, then season with salt and pepper. Mix just until the eggs are almost set and glossy. Assemble Pre-heat oven to 425F. Add a nice layer of eggs to the bottom of each ramekin. Followed by the sautéed veggies, shredded cheddar and the sausage gravy. Top with the prepared biscuit dough. Spread out evenly and place each ramekin on a baking sheet. Bake until the biscuit topping is cooked through and golden brown, about 18-20 minutes. As soon as they come out of the oven, brush on the honey butter and serve. Enjoy!