Ingredients
Scale
- 1 pound ground breakfast sausage
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 (16 ounce) can refrigerated biscuit dough
- 4 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease six individual oven-safe ramekins or a 9×13 inch baking dish.
- In a large skillet, brown the ground sausage over medium heat. Drain off any excess grease. Add the onion, bell pepper, and mushrooms to the skillet and cook until softened, about 5-7 minutes.
- Sprinkle the flour over the sausage and vegetable mixture. Cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the sauce has thickened. Season with salt and pepper. Stir in the cheddar cheese until melted.
- Divide the sausage mixture evenly among the prepared ramekins or pour into the baking dish.
- While the filling is simmering, prepare the honey butter. In a small bowl, combine the softened butter and honey. Stir until smooth and creamy. Add chives if desired.
- Cut each biscuit in half horizontally. Spread each half with honey butter. Place the biscuit halves, honey-butter-side up, on top of the sausage mixture in the ramekins or baking dish.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool slightly before serving. Garnish with fresh chives, if desired.
Notes
For a vegetarian option, substitute the sausage with plant-based sausage or additional vegetables. You can assemble the pot pies ahead of time and refrigerate them for up to 24 hours before baking. If baking from cold, add an extra 5-10 minutes to the baking time. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg