This Recipe for Breakfast Pot Pie Makes Cooking for a Crowd Simple and Easy
Need to feed a large group for breakfast? Why not do it by reimagining a classic comfort food? Heather Bell — a mom of eight who often shares recipes as part of her family’s adoption and foster care journey — recently offered a breakfast pot pie recipe that is simple enough to tackle, even on a weekday.
The recipe starts with a dozen soft scrambled eggs. In a saucepan, cook ground sausage, seasoned with parsley, garlic, and onion powder. Using a slotted spoon, remove the sausage from the juice and add your meat to the skillet with the eggs. You’ll use the juice from the sausage as the base for a roux.
Add butter to the reserved liquid in the saucepan, along with salt, black pepper, and cayenne pepper. Bring that to a boil, then add your flour before whisking until the mixture has the consistency of a thick paste. Slowly add in your milk and continue whisking until your roux thickens. Add it into your eggs and sausage and mix it all in.
To assemble the pot pie, you’ll begin by buttering the bottom of a casserole dish and covering it as much as possible with Pillsbury Grands biscuits. Bell suggests flattening the biscuits you’ll use for both your top and bottom crusts for maximum coverage. Cover the first layer of biscuits with your egg and sausage mixture, then sprinkle that with a layer of shredded cheddar cheese.
Top off your pot pie with the second layer of Grands, then brush the biscuits with butter. Bake at 375°F for 45 minutes or until the biscuits start to brown and you’ve got a hearty breakfast for up to 10 people.