In a large skillet, heat a drizzle of cooking oil over medium heat. Add the chopped bell peppers and onions, sautéing for about 3-4 minutes until softened and lightly browned. Next, crumble in the breakfast sausage and cook for 5-6 minutes until fully cooked and crispy. Stir in flour and pour in heavy cream, seasoning generously with salt and pepper. Cook until the mixture thickens, about 2-3 minutes, creating a rich gravy for your Savory Breakfast Pot Pie.

In a large mixing bowl, combine the Red Lobster Honey Butter Biscuit Mix with milk. Stir gently until just combined, forming a shaggy dough—avoid overmixing to ensure tender biscuits. Allow the dough to sit for a couple of minutes while you prepare the eggs.

In a separate skillet, melt a tablespoon of unsalted butter along with a splash of olive oil over medium-low heat. Add the beaten eggs and cook gently, stirring frequently until they are just set but still soft, about 4-5 minutes. Season to taste with salt and pepper. Once cooked, remove from heat and set aside to cool slightly.

Preheat your oven to 425°F (220°C). Layer in the following order: a scoop of scrambled eggs, sautéed vegetable and sausage filling, a sprinkle of cheddar cheese, and biscuit dough on top.

Place the ramekins on a baking sheet and bake for 18-20 minutes until golden brown.

Brush the tops with melted butter and honey when out of the oven for added flavor. Serve warm.