Ultimate Breakfast Pot Pie with Cheddar Bay Biscuits

If you love the cozy, savory comfort of a traditional pot pie but want something that feels right for a weekend morning, this breakfast pot pie with cheddar bay biscuits is for you. It combines softly scrambled eggs, a rich and creamy sausage gravy, and a golden, garlic-herb biscuit crust. It’s a show-stopping brunch dish that feeds a crowd and comes together with simple, familiar ingredients.

why make this recipe

This dish is the perfect centerpiece for a holiday breakfast or a lazy Sunday brunch. It layers all your favorite morning flavors into one baking dish.

• Feeds 8 people, making it ideal for entertaining.
• Uses a boxed Cheddar Bay biscuit mix for a foolproof, flavorful topping.
• Combines eggs, sausage, and cheese into a hearty, satisfying meal.
• The garlic-herb butter brushed on top takes it completely over the edge.

how to make breakfast pot pie with cheddar bay biscuits

Ingredients

For the Eggs:

• 10 large eggs
• ¼ cup milk
• 1 tbsp butter
• ¼ tsp salt
• ¼ tsp black pepper
• 2 cups shredded cheddar cheese

For the Sausage Gravy:

• 1 lb breakfast sausage
• ¼ cup all-purpose flour
• 2½ cups whole milk
• ½ tsp black pepper
• Salt, to taste

For the Biscuit Topping:

• 1 box (11.36 oz) Cheddar Bay biscuit mix, seasoning packet reserved
• ¾ cup cold water
• ½ cup shredded cheddar cheese

For Brushing:

• ¼ cup butter, melted
• Reserved garlic-herb seasoning packet

Directions

1. Preheat and prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Brown the sausage: Brown the breakfast sausage in a skillet, breaking it into crumbles.
3. Make the gravy: Stir in the flour and cook for 1 minute. Gradually add 2½ cups milk and black pepper. Simmer for 5–7 minutes until thick and creamy. Season with salt.
4. Scramble the eggs: Whisk the eggs with ¼ cup milk, salt, and pepper.
5. Cook the eggs: Melt 1 tbsp butter in a skillet and gently scramble the eggs until softly set.
6. Layer the eggs: Spread the scrambled eggs evenly in the prepared baking dish.
7. Add cheese and gravy: Sprinkle 2 cups shredded cheddar cheese over the eggs, then spread the sausage gravy evenly on top.
8. Mix the biscuit topping: Mix the biscuit mix, cold water, and ½ cup cheddar cheese until just combined.
9. Assemble: Drop 12–13 portions of biscuit dough evenly over the sausage gravy.
10. Bake: Bake uncovered for 25–30 minutes until the biscuits are golden brown and cooked through.
11. Brush with butter: Combine the melted butter with the reserved garlic-herb seasoning packet and brush over the hot biscuits.
12. Rest and serve: Let rest for 5–10 minutes before serving warm.

how to serve breakfast pot pie with cheddar bay biscuits

Serve this dish hot out of the oven so the gravy is bubbly and the biscuits are soft. It’s hearty enough to stand alone, but pairs beautifully with a light side like fresh fruit, a simple arugula salad, or a dollop of sour cream. For a holiday brunch, set out hot sauce and extra melted butter on the side.

how to store breakfast pot pie with cheddar bay biscuits

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15–20 minutes, or microwave individual portions until heated through. The biscuits will soften slightly upon reheating, but the flavor remains delicious.

tips to make breakfast pot pie with cheddar bay biscuits

• Keep the scrambled eggs slightly soft before baking; they will continue to cook in the oven and you don’t want them to dry out.
• Brush the biscuits with the garlic-herb butter immediately after baking for the richest flavor.
• Use cold water when mixing the biscuit dough to keep the texture light.
• Make sure your baking dish is deep enough (a standard 9×13-inch pan works well) so the gravy doesn’t bubble over.

variation

For a touch of heat, add a pinch of crushed red pepper flakes to the sausage gravy, or swap the breakfast sausage for hot Italian sausage. You can also fold diced bell peppers and onions into the scrambled eggs before baking. Keep the biscuit topping the same for that signature Cheddar Bay finish.

FAQs

Can I make this breakfast pot pie ahead of time?
You can assemble the egg, cheese, and gravy layers up to 24 hours in advance and store them covered in the refrigerator. Mix and drop the biscuit topping just before baking, adding 5–10 minutes to the bake time if the base is cold.

What if I can’t find Cheddar Bay biscuit mix?
You can substitute any 11–12 oz box of garlic-herb or cheddar biscuit mix, though the flavor will vary slightly. Alternatively, use homemade drop biscuit dough.

Why are my eggs watery?
Be careful not to overcook the eggs in the skillet, and make sure the sausage gravy has simmered long enough to thicken. Excess liquid from the gravy can seep into the eggs.

Can I freeze the leftovers?
Freezing is not recommended because the biscuits and eggs will become watery and mushy upon thawing. This dish is best enjoyed fresh or refrigerated for a few days.

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Ellie

The Ultimate Breakfast Pot Pie with Cheddar Bay Biscuits

A hearty brunch bake featuring softly scrambled eggs, savory sausage gravy, melted cheddar, and a golden Cheddar Bay biscuit topping. Prep Time: 20 minutes Cook Time: 40 minutes Additional Time: 5–10 minutes Total Time: 65–70 minutes Yield: 8 servings Category: Breakfast / Brunch Method: Baking Cuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• For the Eggs:
• 10 large eggs
• ¼ cup milk
• 1 tbsp butter
• ¼ tsp salt
• ¼ tsp black pepper
• 2 cups shredded cheddar cheese
• For the Sausage Gravy:
• 1 lb breakfast sausage
• ¼ cup all-purpose flour
• 2½ cups whole milk
• ½ tsp black pepper
• Salt to taste
• For the Biscuit Topping:
• 1 box 11.36 oz Cheddar Bay biscuit mix, seasoning packet reserved
• ¾ cup cold water
• ½ cup shredded cheddar cheese
• For Brushing:
• ¼ cup butter melted
• Reserved garlic-herb seasoning packet

Equipment

• 9×13-inch baking dish, skillet, mixing bowls

Method

 

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Brown the breakfast sausage in a skillet, breaking it into crumbles.
3. Stir in the flour and cook for 1 minute. Gradually add 2½ cups milk and black pepper. Simmer for 5–7 minutes until thick and creamy. Season with salt.
4. Whisk the eggs with ¼ cup milk, salt, and pepper.
5. Melt 1 tbsp butter in a skillet and gently scramble the eggs until softly set.
6. Spread the scrambled eggs evenly in the prepared baking dish.
7. Sprinkle 2 cups shredded cheddar cheese over the eggs, then spread the sausage gravy evenly on top.
8. Mix the biscuit mix, cold water, and ½ cup cheddar cheese until just combined.
9. Drop 12–13 portions of biscuit dough evenly over the sausage gravy.
10. Bake uncovered for 25–30 minutes until the biscuits are golden brown and cooked through.
11. Combine the melted butter with the reserved garlic-herb seasoning packet and brush over the hot biscuits.
12. Let rest for 5–10 minutes before serving warm.

Notes

Keep the scrambled eggs slightly soft before baking to prevent them from drying out. Brush the biscuits with garlic-herb butter immediately after baking for the richest flavor.
Keywords: breakfast pot pie, cheddar bay biscuits, breakfast casserole with biscuits, sausage gravy breakfast bake