Breakfast Pot Pie
Directions
- 1Make a basic sausage gravy: brown 1 pound of sausage, add a quarter cup of flour, stir until there is no white, then slowly whisk in 2 to 2 1/2 cups of milk. Season with salt and pepper.
- 2Remove the pan from the heat and make room to make scrambled eggs: whisk together six large eggs, a quarter cup of heavy cream, salt, and pepper for about a minute.
- 3Add the egg mixture to a hot pan with two tablespoons of melted butter and soft scramble the eggs.
- 4Meanwhile, make the cheddar bay biscuit dough: go by the instructions on the box and add freshly grated cheddar cheese.
- 5Assemble the pot pie: add the soft scrambled eggs to the bottom of a baking dish and spread to cover the entire bottom. Sprinkle half a cup of freshly shredded cheddar cheese on top, then add the sausage gravy.
- 6Make some rough round biscuits with your hands and add them on top, covering the entire surface area.
- 7Pop that in the oven at 425 for about 18 to 20 minutes.
- 8Before serving, brush the tops with garlic butter mix.
Ingredients
- 1 pound sausage
- 0.25 cup flour
- 2.5 cups milk
- 0.25 tsp salt
- 0.25 tsp pepper
- 6 large eggs
- 0.25 cup heavy cream
- 2 tbsp butter
- 0.5 cup cheddar cheese
- 1 box cheddar bay biscuit dough
- 1 tbsp garlic butter mix
Equipment
frying panwhiskbaking dishspatulawooden spoon
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