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Breakfast Biscuit Pot Pie

Breakfast Biscuit Pot Pie

  • Author: Maegan - The BakerMama
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 8
  • Category: Breakfast


Breakfast at its best with this buttery Breakfast Biscuit pot pie that’s filled with sausage, eggs & peppers!



  • 2 cups self-rising flour
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 cup shortening or butter, softened
  • 1 cup shredded cheddar cheese
  • 2 tablespoons maple syrup
  • 11/4 cups buttermilk


  • 1 tablespoon vegetable oil
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 (16 ounce) sausage roll
  • 8 large eggs
  • salt & pepper to taste
  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 350°F. Lightly grease a standard pie plate with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, salt and pepper. Cut in the shortening with a pastry blender or two knives until coarse crumbs form. Fold in the cheese until it is completely coated in the flour mixture. Make a well in the center of the mixture and add the maple syrup and buttermilk. Stir with a spoon until well combined.
  3. Heat the oil in a large saute pan over medium heat. Add the peppers and cook for about 5 minutes before adding the sausage. Continue to cook until the sausage is browned completely. Add the eggs and stir constantly while they scramble with the sausage/pepper mixture. Season with salt and pepper then stir in the cheese. Transfer the mixture to the prepared pie dish.
  4. Place large scoops of biscuit batter evenly over the sausage mixture. Bake for 30 minutes or until the biscuits start to turn golden brown.