Friday, October 5, 2012

Breakfast Pot Pies with Mushroom & Herb Gravy

Breakfast Pot Pie

Vacations are great for relaxing and unwinding and rejuvenating.  But, let’s face it: vacations are just as much about food.  Don’t deny it.  Local food, extraordinary food, fun and unique food.  Well, on our recent trip to Colorado, we ate a fun little breakfast at a place called Snooze, a funky, energetic place where I fell in love with their yellow coffee mugs and with pot pies.  Pot pies for breakfast.  (See #4 in this post: 10 Things I loved about Colorado.)

They make a homemade rosemary sausage gravy, pile it high on a flaky puff pastry and top it with an egg – they recommend sunny side up.  I couldn’t get enough.  I haven’t stopped thinking about their breakfast pot pie since walking out the door.  Of all the food that we ate on our trip, this was #1 on my list to recreate.

Breakfast Pot Pie

So here is my take on breakfast pot pie: Instead of sausage gravy, I took a bit of a healthier route and choose mushrooms.  For one, because I can’t get enough lately; and two because after looking at the ingredients on the breakfast sausage package, I just couldn’t bring myself to buy it.  If you love it, use it in this, please, because it will be fantastic!

But hear me out: this gravy is fantastic!  The mushroom and herb combination is so great and it is silky and very hearty, even without meat.  I love the addition of carrots and celery and the egg on top is, well, the cherry on top, if you will.  This will become a staple for weekend breakfast at our house!

Breakfast Pot Pie

One note on my puff pastry: it was store-bought and it didn’t really “puff”.  I’m not sure what went wrong and you might have better luck that me but I am sure that this would be marvelous on toast or biscuits if you don’t want to use puff pastry.  Snooze definitely did it right, though!

Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and 

PrintPrint Recipe

Breakfast Pot Pies with Mushroom & Herb Gravy Recipe

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

A fun recipe for breakfast pot pies: puff pastry, mushroom & herb breakfast gravy served with a fried egg on top. Perfect for breakfast for brinner!


for the pot pies:
1 package of puff pastry
4-8 eggs (depending on how many you are serving)

for the mushroom & herb gravy
2 Tbs. butter
1 Tbs. olive oil
1 clove garlic
2 celery stalks, chopped
2 carrots, peeled + chopped into half-moons
12 ounces baby portabella mushrooms, sliced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. dried oregano
2 Tbs. all-purpose flour
2 cups milk
1/4 cup parmesan cheese
1/4 tsp. nutmeg
S&P to taste


Preheat the oven according to the package for the puff pastry. Cut the pastry into squares and place on a parchment-lined baking sheet. Bake according to package directions.

for the gravy:
Melt the butter and heat the olive oil in a large skillet over medium heat. Add the garlic, celery and carrots with a pinch of salt. Sauté the vegetables for 5-6 minutes, until they begin to soften. Add the mushrooms, thyme, rosemary and oregano and continue to cook for another 10-12 minutes until the mushrooms are very soft and fragrant.

Sprinkle in the flour and stir constantly to distribute. Cook for 2-3 minutes until the mixture is bubbly. Add the milk, parmesan cheese and nutmeg and stir to combine. Allow the gravy to come to a simmer, stirring occasionally as it thickens.

While the gravy thickens, fry the eggs according to preference. I like mine over-easy so that the yolk is runny; it mixes well with the gravy!

When the gravy thickens, add salt & pepper to taste.

to assemble the pot pies:
Arrange one square of the baked puff pastry on a plate. Ladle the gravy on top of the puff pastry. Place one egg on top.

Cassie’s Notes:
I used dry herbs for this because I didn’t have any fresh. The flavors came through very well, however, if you have fresh herbs on hand, I would use those instead.

If you, your family or your guests don’t do mushrooms, exchange them for one pound of breakfast sausage. Omit the mushrooms; add the herbs when you are cooking the vegetables and cook the vegetables longer, until very soft. Continue to follow the recipe directions as written following adding the flour.

In exchange for the puff pastry, you can serve these on breakfast biscuits or toast.

This recipe will serve four people a healthy breakfast but can serve more if you include hashbrowns, fruit, etc.

It would be really helpful to have a second person cooking the eggs while you man the gravy – I was definitely doing some multi-tasking while cooking this!

Inspired by Snooze

Breakfast Pot Pie


56 Responses to “Breakfast Pot Pies with Mushroom & Herb Gravy”

  1. #
    DessertForTwo — October 5, 2012 @ 6:47 am

    Oh, yum! This looks incredible! Hello, Sunday brunch!

  2. #
    Emily — October 5, 2012 @ 7:19 am

    This sounds DIVINE this morning! I’ll have to work it into my recipe rotation STAT.

  3. #
    Rachel @ Baked by Rachel — October 5, 2012 @ 7:51 am

    That egg looks spectacular! And I agree – vacations should definitely be about the food… and relaxing 🙂

  4. #
    Sommer@ASP — October 5, 2012 @ 8:16 am

    Uhhhh, my stomach just punch me from the inside-out for not eating THIS for breakfast.

  5. #
    Shaina — October 5, 2012 @ 8:32 am

    I am a complete sucker for eggs over anything, and I adore the idea of pot pies for breakfast. On vacations, I spend more time planning where we’re going to eat in relation to where we are than anything else. Priorities.

  6. #
    Courtney — October 5, 2012 @ 8:36 am

    I had this at snooze when I went in August! Love that place and awesome you made it, looks wonderful!

  7. #
    Audra@The-Baker-Chick — October 5, 2012 @ 8:42 am

    I am a sucker for a fried egg over just about anything. This looks like such a wonderful breakfast!

  8. #
    elizabeth @ chronic venture — October 5, 2012 @ 9:15 am

    this is such a great idea for breakfast. I’m always trying to mix things up for breakfast on the weekends and this looks awesome!

  9. #
    Laurie {Simply Scratch} — October 5, 2012 @ 9:51 am

    Breakfast… lunch… dinner… it could be all three! Love this Cassie!

  10. #
    Laura (Tutti Dolci) — October 5, 2012 @ 10:28 am

    What a fun idea, and the perfect way to break up the breakfast routine!

  11. #
    Jen @ Savory Simple — October 5, 2012 @ 10:33 am

    This looks heavenly!

  12. #
    natalie@thesweetslife — October 5, 2012 @ 11:09 am

    I always make a list of foods to recreate whenever I’m on travel! Still have lots to go 🙂 This sounds fantastic–I love both mushrooms & rosemary!

  13. #
    Matt mmWine Horbund — October 5, 2012 @ 12:13 pm

    Oh that looks good! And honestly, that mushroom dish would work well with a pinot noir from Oregon! Cheers to a good morning!

  14. #
    Kate@Diethood — October 5, 2012 @ 12:19 pm

    Ahhh this looks amazing! Especially with that beautiful egg yolk on top. Love it!

  15. #
    Chung-Ah | Damn Delicious — October 5, 2012 @ 12:20 pm

    Yes, please! I’m all about breakfast pot pies, especially with that gorgeous sunny side egg up! And that gravy is absolutely amazing!

  16. #
    Averie @ Averie Cooks — October 5, 2012 @ 12:22 pm

    Looks great and congrats on the HuffPo list!

  17. #
    Anna — October 5, 2012 @ 12:28 pm

    I love pot pie and am thrilled that now I can have it for breakfast! Looks delicious!

  18. #
    Tara @ Unsophisticook — October 5, 2012 @ 12:39 pm

    Mmm, love me a good gravy. This looks fantastic with the egg!

  19. #
    Paula - bell'alimento — October 5, 2012 @ 12:44 pm

    How perfect would this be for brunch?

  20. #
    Anita at Hungry Couple — October 5, 2012 @ 1:23 pm

    What a tasty way to start the day!

  21. #
    Jennifer @ Mother Thyme — October 5, 2012 @ 1:29 pm

    Mmmm, this is the perfect weekend breakfast! I just may need to make this for us this weekend!

  22. #
    Robyn | Add a Pinch — October 5, 2012 @ 1:41 pm

    Oh my! Looks so good!

  23. #
    Holly P. @ A Year in Wichita — October 5, 2012 @ 2:11 pm

    Cassie! You were featured on huffington post taste!
    Congrats!! That’s awesome!!

    • Cassie replied: — October 5th, 2012 @ 3:32 pm

      Thanks so much, Holly! It’s great to hear from you, hope things are going well!

  24. #
    Angie — October 5, 2012 @ 2:31 pm

    What a great idea! Perfect for the weekend!

  25. #
    Erin @ Dinners, Dishes and Desserts — October 5, 2012 @ 3:25 pm

    I have not been to Snooze, but I have heard of it! They are supposed to be amazing, now I see why!

  26. #
    Ramona — October 5, 2012 @ 4:24 pm

    I love dishes like this that can be eaten for breakfast, lunch or dinner!! That egg is calling my name. 🙂 Have a great weekend.

  27. #
    Kiersten @ Oh My Veggies — October 5, 2012 @ 4:48 pm

    Breakfast pot pies?! These are a thing that exists?! OH MY GOSH! I love a savory breakfast, but it’s hard to find vegetarian ideas for them. I totally love this.

  28. #
    Monet — October 5, 2012 @ 5:36 pm

    I am all about food when I travel. My favorite part! This looks like it would be delicious for breakfast, lunch, or dinner. Thank you for sharing!

  29. #
    The Spatularettes — October 5, 2012 @ 7:52 pm

    I’ve totally been culinary crushing on your recipes since the Recipe Exchange… but this one. This one might be love. HO.LY. COW.

  30. #
    Jill | Dulce Dough — October 5, 2012 @ 8:23 pm

    Looks incredible Cassie! I’m going to save this for the next time I have overnight guests.

  31. #
    Brian @ A Thought For Food — October 6, 2012 @ 7:32 am

    Love that action shot! This is a really lovely (and creative) breakfast idea!

  32. #
    Deborah — October 6, 2012 @ 9:53 am

    I have never even thought to do a breakfast pot pie. What a great idea – and this looks out of this world!!

  33. #
    Kiran @ — October 6, 2012 @ 10:26 pm

    Oh my! A runny yolk gets me all the time!

  34. #
    Stephanie @ Eat. Drink. Love. — October 7, 2012 @ 12:00 am

    I would LOVE to eat this for breakfast! I love that egg on top too!

  35. #
    Kathryn — October 7, 2012 @ 9:33 am

    Oh what a great idea for a weekend breakfast! It looks really delicious Cassie.

  36. #
    Julia (the roasted root) — October 7, 2012 @ 1:52 pm

    This is the perfect weekend breakfast for my house! We’re all about eggs and veggies in various forms. My boyfriend is a big biscuits and gravy fan, so I know he would love this with the puff pastry! Vacations totally are about food along with the sight of the best parts of getting out of town is seeing the food other towns have to offer! Hope you had a great weekend! 🙂

  37. #
    Terra — October 7, 2012 @ 5:35 pm

    I seriously want to make this right now, it looks soooooo good! I like sausage and gravy fine, but I am not a huge lover of lots of meat. So I tend to choose vegetarian recipes more, and well I ADORE mushrooms:-) This looks seriously sooooooo good, Hugs, Terra

  38. #
    Baking Serendipity — October 7, 2012 @ 6:53 pm

    I have definitely never heard of pot pie for breakfast! I love the mushroom swap, and so want to surprise my husband with this next weekend 🙂

  39. #
    Tracey @cookingwithloveblog — October 7, 2012 @ 8:30 pm

    This recipe just made my evening! I know what I am cooking for dinner tomorrow! Thanks! 🙂

  40. #
    Brenda @ a farmgirl's dabbles — October 7, 2012 @ 8:59 pm

    My husband and I would be all over this. Love all the mushrooms and the rosemary!

  41. #
    Jess — October 7, 2012 @ 9:37 pm

    I love mushrooms! This looks so good! Woukd be great with biscuits!

  42. #
    Gerry @ Foodness Gracious — October 7, 2012 @ 11:23 pm

    Cassie, I’m on such an egg kick right now but I’m really digging poached although any runny yolk is a winner in my books! Those sausage ingredients can be kinda frightening at times but try Applegate products if you can find them, decent stuff 😉

    • Cassie replied: — October 8th, 2012 @ 8:12 am

      Thanks Gerry, I will look for that brand…I usually just avoid buying the stuff altogether!

  43. #
    Heidi @ Bits of Sunshine — October 8, 2012 @ 1:41 am

    This looks good Cassie! And way less ‘greasieir”then a full on bacon and egg brekkie! When you say the mushroom gravy is silky – man, it makes me wish I was eating that for breakfast this morning!

  44. #
    Megan@whatmegansmaking — October 8, 2012 @ 10:40 am

    Oh my goodness, pot pies for breakfast! What a wonderful idea. This looks incredible – and I love the idea of the mushroom gravy.

  45. #
    Asmita — October 8, 2012 @ 10:45 am

    This looks like the perfect breakfast to me!

  46. #
    Julie @ Table for Two — October 8, 2012 @ 1:06 pm

    a healthier gravy is something i need when it comes to healthier breakfasts! i love the idea of a pot pie for breakfast – why wait til lunch or dinner? 🙂

  47. #
    Miss @ Miss in the Kitchen — October 8, 2012 @ 4:17 pm

    This looked so comforting and like the most amazing brunch or breakfast!

  48. #
    Tracey — October 9, 2012 @ 1:22 pm

    Now *that* is an amazing breakfast!! We’ve been obsessed with fried eggs lately, and on top of that gravy I can only imagine how heavenly it would be.

  49. #
    Mushrooms Canada — October 9, 2012 @ 3:00 pm

    If this is what I was eating for breakfast on vacation, you’d never be able to get me home! A wonderful breakfast dish and a great use of mushrooms and gravy. Especially after vacation, we need a healthier option… thanks for sharing,


  50. #
    surrkhab — October 10, 2012 @ 1:27 am

    Looks fantastic with the combo of egg… yummy

  51. #
    TidyMom — March 22, 2013 @ 2:53 pm

    oooh, this looks fantastic! I love anything with eggs!! thanks for linking up!!


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