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
  1. 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.
  2. 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.
  3. Preheat oven to 425°. Lightly spray a 13x9-inch baking dish with cooking spray.
  4. In prepared pan, place potato crowns in a single layer.
  5. Bake until crispy, about 15 minutes. Sprinkle with bacon. Leave oven on.
  6. In a large nonstick skillet, melt butter over medium heat.
  7. 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.
  8. 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.
  9. Bake until filling is bubbling and biscuits are browned, 25 to 30 minutes, covering with foil to prevent excess browning, if necessary.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/breakfast-pot-pie/