Think of this recipe for Breakfast Pie like those little pot pies you loved as a child, but turned on its breakfast head! At its heart, this recipe is glorified biscuits and gravy, but it is worth the hype. It's soooo delicious!
It is inspired by a dish I had at a fantastic restaurant in NYC. It was all I could think about after having it and remembered it often. This is my spin, but I love the individual portions in the little skillets, which makes for a fun presentation at Sunday brunch!
Ingredients
What you need for this recipe is a little different than typical biscuits and gravy. I crisp up some pancetta and brown some onions before cooking the breakfast sausage and creating the gravy.
This is the pancetta and breakfast sausage that I use. I buy the pre-diced pancetta because it makes this recipe that much easier to make on a weekend morning.
You will also need a batch of my Cheddar Biscuits to top the Breakfast Pies with. I usually make them the night before, though they can be made WAY in advance and stored in the freezer till needed.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
The first thing I do is to crips the pancetta in the bottom of a heavy-bottomed pot. Just like you would crisp bacon. When it is crip, remove it from the pan and let it rest on a paper towel-lined plate.
Next, add the onion to the pot and cook it in the pancetta fat. Cook until browned, then add the sausage and cook till browned.
Then add the gravy mix and milk and bring to a boil until thickened. Then place the gravy in the mini skillets, top with a biscuit, and bake until browned. To serve, top the baked pie with a fried egg and green onions.
Notes & Tips
If you plan a little ahead, make the biscuits early so you don't have to spend too much time in the kitchen come brunch time. This Breakfast Pie is really easy and quick to make if you think ahead.
To fry your eggs for a crowd, you can do all six in a large skillet, then use a cookie or biscuit cutter to cut them out and keep them looking fancy. Plus you get perfect little circles to top your pies with.
If you wanted to make this in one pan, it can also be baked in a 12-inch skillet with biscuits dotted across the top of it.
I prefer using the country gravy mix because it is what mom used growing up and it brings all those flavor memories. It also has a great pepperiness to it, which I love.
Substitutions
If you don't have pancetta or want to swap it, you could always dice bacon up and use that instead.
More great breakfast recipes
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📖 Recipe
Breakfast Pie
Think of this recipe for Breakfast Pie like those little pot pies you loved as a child, but turned on its breakfast head!
Ingredients
- 1 batch Cheddar Biscuits, cut into 4-inch rounds
- 3 ounces Pancetta, diced
- 1 lg Onion, large diced
- 8 ounces Breakfast Sausage
- ½ cup Country Gravy Mix (or 2 McCormicks Packets)
- 4 ½ cups Whole Milk
- 4 mini Cast-Iron Skillets - or 1, 12-inch Cast-Iron Skillet
- 1-2 lg Eggs, per serving, cooked sunny side up
- Green Onions, sliced, for serving
Instructions
- Preheat the oven to 400˚F.
- Heat a 4-quart Dutch oven over medium heat.
- Cook the pancetta in the bottom of the pan until crisp, then remove it to a paper towel-lined plate.
- Place the diced onions in the pan, leaving any fat released from the pancetta in the bottom, and cook until the onions become soft, lightly caramelized, and golden brown, 20-25 minutes. Stirring occasionally.
- After the onions have browned, add the breakfast sausage and cook until browned, breaking it into small pieces as you cook it.
- Add the gravy mix to the pot, and stir to coat the sausage, and allow it to soak up the excess fat in the pan.
- Whisk in the milk and continue whisking until the mixture comes to a boil. Reduce the heat to low and simmer for 2-3 minutes, stirring occasionally as needed. Fold the pancetta back into the mixture.
- Fill your mini skillets, ⅔’s full with the gravy mixture, and top with a cheddar biscuit.
- Bake in the preheated oven for 20-25 minutes until the biscuit is golden brown.
- Serve with an egg or two on top and garnished with green onion slices.
Notes
Notes & Tips
If you plan a little ahead, make the biscuits early so you don't have to spend too much time in the kitchen come brunch time. This Breakfast Pie is really easy and quick to make if you think ahead.
To fry your eggs for a crowd, you can do all six in a large skillet, then use a cookie or biscuit cutter to cut them out and keep them looking fancy. Plus you get perfect little circles to top your pies with.
If you wanted to make this in one pan, it can also be baked in a 12-inch skillet with biscuits dotted across the top of it.
I prefer using the country gravy mix because it is what mom used growing up and it brings all those flavor memories. It also has a great pepperiness to it, which I love.
Substitutions
If you don't have pancetta or want to swap it, you could always dice bacon up and use that instead.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 399Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 130mgSodium: 560mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 18g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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