Breakfast Pot Pie
Makes 8 to 10 servings
Ingredients
- 4⅓ cups all-purpose flour, divided
- 1 tablespoon baking powder
- 4 teaspoons kosher salt, divided
- ¼ teaspoon baking soda
- 1 cup cold salted butter, cut into small cubes
- 1¼ cups cold whole buttermilk
- ½ (30-ounce) bag frozen potato crowns
- 8 slices bacon, cooked and crumbled
- 3 tablespoons salted butter
- 10 large eggs
- ¼ cup whole milk
- 4 ounces cream cheese, cubed
- 1 teaspoon kosher salt
- 2 cups shredded sharp Cheddar cheese
- 1 (16-ounce) package breakfast sausage
- 1 teaspoon ground black pepper
- 2 cups whole milk, room temperature
Instructions
- In a large bowl, whisk together 4 cups flour, baking powder, 2 teaspoons salt, and baking soda. Add cold butter, and toss to coat. Using your fingers, press butter into small flat pieces about the size of a nickel. Add cold buttermilk, and fold with a spatula until a shaggy dough forms.
- Turn out dough onto a lightly floured surface, and pat into a ¾-inch-thick square. Using a 2½-inch round cutter, cut 12 rounds from dough, rerolling scraps as necessary. Place on a baking sheet. Freeze until ready to use.
- Preheat oven to 425°. Lightly spray a 13x9-inch baking dish with cooking spray.
- In prepared pan, place potato crowns in a single layer.
- Bake until crispy, about 15 minutes. Sprinkle with bacon. Leave oven on.
- In a large nonstick skillet, melt butter over medium heat.
- In another large bowl, whisk together eggs, milk, cream cheese, and remaining 2 teaspoons salt. Pour into buttered skillet; cook, slowly stirring to cook large curds, until wet and not dry. (This is like a soft scramble; it’s OK for a few bits of unmelted cream cheese to remain, as it will continue to melt in the oven.) Spoon on top of bacon, and sprinkle with Cheddar.
- Wipe skillet clean. Cook sausage over medium heat, stirring and breaking up meat with a wooden spoon, until browned, 8 to 10 minutes. Sprinkle with pepper, remaining ⅓ cup flour, and remaining 1 teaspoon salt. Cook, stirring constantly, until flour is no longer wet, about 1 minute. Slowly stir in room temperature milk, and cook, stirring constantly, until bubbling and thick, about 5 minutes. Spoon evenly on top of Cheddar. Place biscuits on top.
- Bake until filling is bubbling and biscuits are browned, 25 to 30 minutes, covering with foil to prevent excess browning, if necessary.
