Blueberry Butter Swim Biscuit Breakfast Sandwich with Sausage and Fluffy Egg Squares
These blueberry butter swim biscuit breakfast sandwiches combine sweet, buttery biscuits with fluffy eggs, sweet & savory maple sausage, and melty American cheese for the BEST BREAKFAST SANDWICH EVER! It’s like a McGriddle, but way better!
About this Blueberry Butter Swim Biscuit Sandwich
This breakfast sandwich takes everything you love about a classic egg and sausage sandwich and elevates it with blueberry butter swim biscuits and a touch of maple syrup. The combination of sweet, savory, buttery, and cheesy flavors creates a rich, comforting breakfast that feels both nostalgic and unique. Perfect for weekends, brunch, or when you want something a little extra special and delicious.
Why you’ll love
The perfect balance of sweet and savory
Soft, buttery biscuits with juicy blueberries
Fluffy baked egg squares for easy layering
Homemade maple sausage adds incredible flavor
Melty American cheese ties everything together
Great for feeding a crowd or meal prepping
Ingredients you’ll need
Ground pork
Maple syrup
Salt, pepper, sage, thyme
Garlic, onion powder, red pepper flakes
Eggs
Whole milk
Butter
All-purpose flour
Baking powder
Sugar
Buttermilk
Vanilla extract
Fresh blueberries
Powdered sugar
Cream
American cheese slices
How to make
Start by mixing the maple breakfast sausage and forming it into patties, then cook until browned and cooked through. Prepare the fluffy egg mixture and bake it gently in a water bath until just set, then cut into squares. Make the blueberry butter swim biscuit dough, fold in the blueberries, and bake in melted butter until golden. Whisk together the glaze and drizzle over the warm biscuits. Slice the biscuits and assemble with egg, cheese, sausage, and a drizzle of maple syrup before serving.
Tips for success
Don’t overmix the biscuit dough—keep it light and shaggy
Let the sausage rest before cooking for deeper flavor
Slightly underbake the eggs for a soft, fluffy texture
Form sausage patties slightly larger than the biscuits to account for shrinkage
Use 2 slices of cheese for the best melt and texture
Tent biscuits with foil if they brown too quickly
Frequently Asked Questions
Can I use store-bought sausage?
Yes, but homemade maple sausage is so delicious!!
Can I make this ahead of time?
You can prep all components ahead and assemble when ready to eat. Reheat gently before serving.
Can I use frozen blueberries?
Yes, just toss them in flour and add straight from frozen.
What’s the best cheese to use?
American cheese melts the best, but cheddar or Colby Jack also work.
Can I make smaller sandwiches?
Yes, you can cut everything smaller for sliders or brunch-style servings.
What to serve with
Crispy hash browns or breakfast potatoes
Fresh fruit or fruit salad
Yogurt parfaits
Coffee or iced lattes
Fresh orange juice or mimosas
More Recipes You’ll Love
Blueberry Butter Swim Biscuit Breakfast Sandwiches
Sweet blueberry butter swim biscuits layered with fluffy egg squares, maple breakfast sausage, and melty American cheese—this is the ultimate sweet-and-savory breakfast sandwich.
Ingredients
- 2 lbs ground pork
- 4 tablespoons maple syrup
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 4 cloves garlic, finely minced or grated
- 1½ teaspoons onion powder
- 1–1½ teaspoons crushed red pepper flakes
- 9 large eggs
- ¾ cup whole milk
- 1 teaspoon kosher salt
- Black pepper, to taste (optional)
- Butter, for greasing
- ½ cup (1 stick) salted butter (for pan)
- 2½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- 2 cups buttermilk, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter
- 1½ cups fresh blueberries
- 1 tablespoon sugar (for blueberries)
- 1 tablespoon flour (for blueberries)
- 1 cup powdered sugar
- 3–4 tablespoons cream
- 2 teaspoons vanilla extract
- Pinch of salt
- 9 biscuits (cut in half)
- 9 sausage patties
- 9 egg squares
- 9–18 slices American cheese (1–2 slices per sandwich)
- Maple Syrup (Optional)
Instructions
- In a large bowl, combine ground pork, maple syrup, salt, pepper, sage, thyme, garlic, onion powder, and red pepper flakes. Mix just until combined.
- Let sit for 30–60 minutes (or overnight if possible).
- Divide into 9 patties, slightly larger than your biscuits.
- Cook over medium heat for 3–4 minutes per side, until browned and cooked through.
- Preheat oven to 325°F.
- Place a metal pan on the bottom rack and fill halfway with boiling water.
- Butter an 8×8 baking dish.
- Whisk together eggs, milk, salt, and pepper until smooth.
- Pour into dish, place on middle rack, and cover loosely with foil.
- Bake 25 minutes, then uncover and bake another 20–30 minutes until just set with a slight bounce.
- Cool 10 minutes, then cut into 9 squares.
- Preheat oven to 450°F.
- Place butter in a 9×9 baking dish and melt in the oven.
- Toss blueberries with sugar and flour.
- In a bowl, whisk flour, baking powder, salt, and sugar.
- In another bowl, mix buttermilk, vanilla, and melted butter.
- Combine wet and dry ingredients until just mixed.
- Fold in blueberries gently.
- Spread dough into the hot butter.
- Score into 9 squares.
- Bake 30–35 minutes until golden brown (tent with foil if needed).
- Cool for 10 minutes.
- Whisk together powdered sugar, cream, vanilla, and salt until smooth.
- Drizzle lightly over warm biscuits.
- Slice biscuit in half and layer:
- Bottom biscuit
- Egg square
- American cheese
- Sausage
- Maple syrup drizzle (optional)
- Top biscuit
Nutrition Facts
Calories
1114Fat
67 gSat. Fat
29 gCarbs
83 gFiber
2 gNet carbs
81 gSugar
36 gProtein
42 gSodium
2452 mgCholesterol
359 mg
