Indulge in the same classic comfort provided by biscuits and gravy at home with this unconventional play on a pot pie recipe. Breakfast pot pie is the signature dish at brothers Jon and Adam Schlegel’s Snooze, an A.M. Eatery with 17 restaurants across Arizona, Colorado, California, and Texas. Rosemary sausage gravy smothers a flaky puff pastry square, topped with eggs your way—though the staff always suggest sunny side up—and spiced up with a dash of paprika. One bite, and you’ll see why crowds line up at Snooze. Learn how to make hash browns to accompany this hearty hangover cure and bask in breakfast nirvana.
Breakfast Pot Pie
- Yields: 1 pot pie
- Total Time: 1 hour
Cook the sausage over medium heat until rendered, using the back of a kitchen spoon making ½-inch crumbles.
Add the canola oil, butter and all vegetables to the sausage and continue cooking for 10 minutes.
Add the chopped rosemary and slowly sprinkle the flour into the mixture to ensure it is well incorporated.
Add the milk and bring to a simmer while whisking continuously.
Add parmesan, red pepper flakes, salt, and pepper.
Lower the heat and simmer for approximately 20 to 30 minutes or until the flour cooks out.
Mix together the cornstarch and water until well combined.
Whisk in the cornstarch mixture into the gravy and pull off the heat once the gravy has thickened. Set aside for service.
Follow baking instructions for puff pastry and set aside.
Cook egg to your liking.
Pour about 1 cup of the gravy over an individual pastry. Top with egg and sprinkle with a dash of paprika. Enjoy!