Maple Sausage Butter Swim Biscuit Sandwiches

BreakfastSandwich

Jul 19

Written By Amelia

If you're looking for a Sausage McGriddle, but with biscuits- you will LOVEEEEEE this Breakfast Sandwich! These maple sausage butter swim biscuits stuffed with fluffy baked eggs (will be your new favorite way to prepare) and melty Velveeta are hard to beat! They're perfect for meal prep, freezer breakfasts, and feeding a crowd.

About this Maple Sausage Butter Swim Biscuit Breakfast Sandwich with Fluffy Egg Sqaures

These breakfast sandwiches start with my Maple Sausage Butter Swim Biscuits, packed with savory sausage, sharp cheddar, and maple flavor. They're layered with fluffy baked egg squares and Velveeta cheese (you can use whatever cheese you like- I just have a soft spot for Velveeta :) to create an easy breakfast that's hearty enough for weekends yet convenient enough to make ahead and freeze for busy mornings. You’ll LOVE!

Why you'll love

Perfect for meal prep and freezer breakfasts
Sweet and savory maple sausage flavor
Fluffy baked eggs make assembly easy
Great for feeding a family or holiday brunch
Reheats beautifully

Ingredients you'll need

Maple Sausage Butter Swim Biscuits
Eggs
Whole milk
Salt
Black pepper
Butter
Velveeta cheese
Maple syrup

How to make

Bake a batch of Maple Sausage Butter Swim Biscuits while preparing the fluffy baked eggs. Once everything has cooled slightly, cut the eggs into squares and slice the biscuits in half. Layer each biscuit with 1-2 slices of Velveeta cheese (or whatever cheese you’re into) and an egg square before topping with the remaining biscuit. Enjoy immediately or wrap individually for an easy grab-and-go breakfast!

Tips for success

Let the eggs cool slightly before cutting into squares.
Slice the biscuits with a serrated knife to keep them from crumbling.
Assemble while everything is still warm so the cheese melts.
Wrap sandwiches individually before freezing.
Reheat wrapped sandwiches gently to keep the biscuits soft.
Add a drizzle of maple syrup for extra sweet-and-savory flavor.

Frequently Asked Questions

Can I freeze these breakfast sandwiches?
Yes! Wrap each sandwich individually and freeze for up to 3 months.

How do I reheat them?
Microwave refrigerated sandwiches for 45–60 seconds or frozen sandwiches for 2–3 minutes.

Can I use another cheese?
Absolutely. American, cheddar, Colby Jack, or pepper jack all work well.

Can I make the eggs ahead of time?
Yes. Bake the eggs up to two days in advance and refrigerate until ready to assemble.

Can I add bacon?
Definitely! Crispy bacon makes a delicious addition.

What to serve with

Fresh fruit
Hash browns
Crispy breakfast potatoes
Yogurt parfaits
Orange juice
Fresh coffee
Mixed berries

More Recipes You'll Love

Maple Sausage Butter Swim Biscuit Sandwiches

Yield: 9

Author: Amelia is NOT a Chef

Prep time: 20 MinCook time: 1 H & 10 MTotal time: 1 H & 30 M

These are essentially homemade breakfast sandwiches with buttery maple biscuits, fluffy baked eggs, Velveeta cheese, and the sausage already baked into the biscuit, so every bite has a little of everything. They'd be perfect for meal prep or a holiday breakfast!

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Ingredients

Fluffy Egg Squares

9 large eggs
¾ cup whole milk
1 teaspoon kosher salt
Black pepper, to taste (optional)
Butter, for greasing
9-18 slices of American cheese
Warm maple syrup, for drizzling (optional but recommended)

Maple Sausage Butter Swim Biscuits

½ cup (1 stick) salted butter, sliced (for the pan)
2½ cups all-purpose flour
4 teaspoons baking powder
1½ teaspoons kosher salt
¼ cup granulated sugar
½ teaspoon black pepper
1 1/2 cups breakfast sausage, cooked, crumbled, and cooled
1 cup shredded sharp cheddar cheese
2 cups buttermilk, room temperature
2 tablespoons melted butter, slightly cooled (for the biscuit batter)
1 teaspoon vanilla extract
Maple Butter Glaze
2 tablespoons salted butter, melted
3 tablespoons pure maple syrup
Maldon salt for topping

Instructions

Fluffy Egg Squares

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 and/or line with parchment paper.
Whisk together eggs, milk, salt, and pepper until smooth.
Pour into dish, place on middle rack, and cover loosely with foil.
Bake 30 minutes, then uncover and bake another 15-25 minutes until just set with a slight bounce.
Cool 10 minutes, then cut into 9 squares.

Maple Sausage Butter Swim Biscuits

Preheat the oven to 450°F. Place the sliced butter in a 9x9-inch glass baking dish and place it in the oven until melted (about 5-8 minutes). Carefully remove the pan from the oven.
In a large bowl, whisk together the flour, baking powder, salt, sugar, and black pepper.
Add the cooked sausage and shredded cheddar to the flour mixture and toss until evenly coated.
In a large measuring cup, whisk together the buttermilk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Spread the batter evenly over the melted butter in the baking dish. Using a butter knife, score the dough into 9 squares.
Bake for 25-35 minutes, or until the center is cooked through and the top is golden brown. NOTE: Place lined pan underneath to catch potential spillage NOTE 2: Keep your eye out for browning- I tented loosely with foil around 24 minutes and then baked another 10 minutes until center was cooked through- times will vary depending on your oven.
While the biscuits bake, whisk together the melted butter and maple syrup
Brush the maple butter glaze generously over the hot biscuits immediately after removing them from the oven and sprinkle with maldon salt. Let cool for 5–10 minutes before serving.

Assembly

Slice each Maple Sausage Butter Swim Biscuit in half.
Top with one fluffy egg square.
Place 1-2 slices of Velveeta cheese on top of the fluffy egg square.
Place the top half of the biscuit on the sandwich.
Drizzle or dip with warm maple syrup.

Notes

To Store

Wrap each sandwich individually in foil or plastic wrap and refrigerate for up to 4 days.

To Freeze

Wrap tightly and freeze for up to 3 months.

To Reheat

Microwave (from refrigerated): 45–60 seconds
Microwave (from frozen): 2–3 minutes, flipping halfway through
Oven: Wrap in foil and bake at 350°F for 15–20 minutes until heated through.