Description
A golden, fluffy pot pie filled with savory breakfast sausage, eggs, and melty cheese, all tucked under a biscuit topping. This comforting dish is perfect for brunch or slow weekend mornings—rich, hearty, and endlessly satisfying.
Ingredients
Units
Scale
- 1/2 lb breakfast sausage
- 1 tbsp butter
- 1/2 small onion, finely chopped
- 1 tbsp all-purpose flour
- 1/2 cup milk
- 4 large eggs, scrambled and cooked
- 1/2 cup shredded cheddar cheese
- Salt and pepper, to taste
- 1 can refrigerated biscuit dough (or homemade biscuit dough)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease individual ramekins or a small casserole dish.
- In a skillet over medium heat, cook sausage until browned. Remove and set aside.
- In the same skillet, melt butter and add onion. Sauté until soft.
- Stir in flour and cook for 1 minute.
- Slowly whisk in milk and cook until thickened to a creamy consistency. Season with salt and pepper.
- Stir in cooked sausage, scrambled eggs, and cheese. Mix well and spoon the filling into ramekins.
- Top each with a biscuit and brush lightly with egg wash.
- Bake for 15–20 minutes, or until biscuits are puffed and golden brown.
- Serve hot and enjoy your cozy breakfast pot pie!
Notes
- Customize with different cheeses or add sautéed vegetables like bell peppers or spinach.
- Use leftover scrambled eggs to save prep time.
- If using homemade biscuit dough, roll and cut to fit your ramekins.
Nutrition
- Serving Size: 1 pot pie
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 190 mg
