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Mini Biscuits & Gravy Breakfast Pot Pies

These Mini Biscuits & Gravy Breakfast Pot Pies are a cozy, Southern-inspired breakfast baked right in a muffin tin. Each little pot pie has a golden biscuit crust, a creamy layer of sausage gravy, and a soft, savory egg tucked underneath. They’re easy to make, great for serving a crowd, and perfect for brunch, holiday mornings, or prepping breakfasts for the week.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 Mini pot pies
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

For the Crust
  • 1 can (16.3 oz) refrigerated biscuits (Pillsbury Grands or similar)
For the Sausage Gravy Filling
  • ½ lb breakfast sausage
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • ¼ tsp salt adjust to taste
  • ½ tsp black pepper
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ cup shredded cheddar cheese optional
For the Egg Layer
  • 4 large eggs
  • 2 tbsp milk
  • Pinch of salt & pepper

Equipment

  • Standard 12-cup muffin tin
  • Mixing Bowl
  • Whisk
  • Skillet
  • Wooden spoon or spatula
  • Measuring cups & spoons
  • Cooking spray or butter for greasing the pan

Method
 

  1. Prepare the Biscuit “Crusts”
    Preheat the oven to 375°F.
    Grease your muffin tin.
    Separate the biscuits and gently press each one into a muffin cup, pressing up the sides to form a little bowl. Set aside.
  2. Make the Sausage Gravy
    In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles.
    Add the butter and let it melt with the sausage.
    Sprinkle the flour over the sausage and stir to coat.
    Slowly pour in the milk while whisking until a thick gravy forms.
    Add salt, pepper, garlic powder, and paprika.
    Stir in cheddar if using. Remove from heat and let cool slightly.
  3. Make the Egg Layer
    In a small bowl, whisk together eggs, milk, salt, and pepper.
    Pour a small spoonful into each biscuit cup (about 1 tablespoon per cup).
  4. Assemble
    Spoon the warm sausage gravy into each biscuit cup, filling almost to the top.
    The biscuit edges should still be visible.
  5. Bake
    Bake for 20–24 minutes, or until the biscuits are golden and the centers are set.
    Let them cool in the pan for 5 minutes before removing.