Breakfast Pot Pie: Easy and Indulgent Recipe with Turkey Bacon
This Breakfast Pot Pie is a delicious and indulgent recipe featuring turkey bacon, perfect for breakfast. Enjoy a satisfying meal that's easy to make.
Equipment
- 10-inch cast iron skillet
- Mixing Bowl
Ingredients
Breakfast Pot Pie Filling
- 1 lb bulk breakfast sausage
- 3 tablespoon all-purpose flour
- 2 cups whole milk
- Salt to taste
- Pepper to taste
- 1 tablespoon butter
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 large eggs
- ¼ cup milk
- 1 cup Colby Jack cheese, shredded divided
- 2 cups Bisquick mix
- ⅔ cup milk
Instructions
Preparation
- 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 ¼ 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 ½ cup of shredded Colby Jack cheese over the filling.
- In a mixing bowl, combine the Bisquick mix, ⅔ cup milk, and the remaining ½ 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
Serving: 1servingCalories: 510kcalCarbohydrates: 14gProtein: 30gFat: 37gSaturated Fat: 15gMonounsaturated Fat: 19gCholesterol: 286mgSodium: 927mgFiber: 1gSugar: 9g
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