Baking Breakfast copycat breakfast-sandwich buttermilk-biscuits make-ahead comfort-food

Sausage Egg Cheese Biscuit

Name: Sausage Egg Cheese Biscuit
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups All-purpose flour; 1 tablespoon Baking powder; 0.75 teaspoon Kosher salt; 1 tablespoon Granulated sugar; 6 tablespoons Cold unsalted butter (for dough); 0.75 cup Buttermilk; 12 ounces Breakfast sausage (bulk or links, formed into patties); 4 large Large eggs; 4 slices American cheese slices; 2 tablespoons Unsalted butter (for skillet and brushing)

A homemade take on the classic fast-food biscuit sandwich: flaky buttermilk biscuits layered with savory breakfast sausage, a folded egg patty and melty American cheese. Fast to assemble on a weekend morning and easy to make ahead for busy weekdays.

0.0(0 reviews)

Prep: 20m · Cook: 25m · Total45 mins

DifficultyEasy

Serves4

AuthorJake

Jake's note

"This recipe yields tender, flaky biscuits and hearty, diner-style sandwiches that taste like a favorite fast-food classic but better. It’s great for weekend brunch or scaling up for meal prep—freeze the biscuits or precook the sausage to save time."

Sausage Egg Cheese Biscuit

This Sausage Egg Cheese Biscuit is a homemade, elevated riff on the fast-food staple — all the satisfying salt-and-fat comfort you want in the morning, but with a flaky, butter-forward biscuit and a neatly folded egg that keeps every bite tidy. The biscuit’s tender layers come from cold butter cut into the flour and the short baking time at high heat; cooking the sausage as a slightly oversized patty guarantees you get sausage in every bite without the sandwich feeling small. American cheese is chosen deliberately here: its neutral, creamy melt ties the sausage and egg to the biscuit without competing for attention.

What makes this version work is the small technique choices: cutting biscuits so their sides touch for higher rise, forming sausage just a touch larger than the biscuit so it hangs slightly over the edge, and cooking the egg slowly into a compact patty rather than a loose scramble so the sandwich assembles cleanly and reheats well. It’s ideal for weekend breakfasts when you want something hands-on and for weekday meal prep — bake the biscuits and cook the proteins ahead, then finish quickly in the morning for fresh, bakery-style sandwiches that travel well.

Plan your timing

Enter your target meal time:

6:07 pm–6:15 pm→Make the biscuit dough

6:15 pm–6:23 pm→Cut and bake biscuits

6:23 pm–6:31 pm→Cook the sausage patties

6:31 pm–6:39 pm→Make the egg patties

6:39 pm–6:47 pm→Assemble and melt the cheese

6:47 pm–6:55 pm→Serve and store

Ingredients

Yield

Instructions

Make the biscuit dough

Preheat the oven to 425°F (220°C). In a large bowl whisk together the flour, baking powder, salt and sugar. Cut the cold butter into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized bits. Stir in the buttermilk just until the dough comes together—do not overmix; fold the dough onto a lightly floured surface and gently pat it to about 1 to 1 1/4 inches thick.

For this step

2 cupsAll-purpose flour
1 tablespoonBaking powder
0.75 teaspoonKosher salt
1 tablespoonGranulated sugar
6 tablespoonsCold unsalted butter (for dough)
0.75 cupButtermilk

Cut and bake biscuits

Use a floured 2 3/4–3 inch round cutter to cut four biscuits (re-form scraps once if needed). Place the biscuits on a parchment-lined baking sheet so the sides touch for higher rise. Bake 12–15 minutes, until golden brown. Immediately brush the tops with 1 tablespoon of the unsalted butter and let rest a few minutes, then split horizontally.

For this step

2 tablespoonsUnsalted butter (for skillet and brushing)

Cook the sausage patties

Divide the sausage into four equal portions and shape into patties slightly larger than the biscuits. Heat a skillet over medium heat with the remaining 1 tablespoon butter and cook the patties 3–4 minutes per side, until well browned and cooked through (internal temperature 160°F/71°C). Transfer to a plate and keep warm.

For this step

12 ouncesBreakfast sausage (bulk or links, formed into patties)

Make the egg patties

Whisk the eggs with a pinch of salt. In a lightly greased nonstick skillet over medium-low heat, pour in the eggs and cook slowly, using a spatula to fold or form a round folded egg patty roughly the size of the biscuits; cook until set but still tender, about 2–3 minutes. Alternatively, make fried eggs or use an egg ring for uniform shape.

For this step

4 largeLarge eggs

Assemble and melt the cheese

Place a sausage patty on each bottom biscuit, top with an egg patty and a slice of American cheese, then cap with the top biscuit. Return assembled sandwiches to the skillet, cover for 30–60 seconds over low heat to melt the cheese (or place briefly under a broiler), then remove and serve hot.

For this step

4 slicesAmerican cheese slices

Serve and store

Serve immediately while warm. To make ahead: bake biscuits and refrigerate or freeze; cook sausage and eggs, refrigerate for up to 3 days (or freeze). Reheat assembled sandwiches in a low oven or wrapped in foil until hot, or microwave wrapped in a paper towel for a quick option.

Tips from the kitchen

Keep butter ice-cold

Cut the butter into pea-sized pieces and refrigerate until you’re ready to press the dough so pockets of butter steam in the oven and create flaky layers.

Don’t overwork dough

Mix the buttermilk in just until the dough holds together and gently pat rather than rolling to retain those tender layers.

Make sausage slightly larger

Shape patties a bit bigger than the biscuit; they’ll shrink while cooking and give full coverage in each bite.

Cook eggs low and slow

Use medium-low heat for the folded egg patty so it sets without browning and stays tender in the sandwich.

Melt cheese with steam

Cover the assembled sandwiches in a skillet over low heat for 30–60 seconds to gently melt the cheese without crisping the biscuit tops.

Variations & substitutions

Lean turkey or chicken sausage

Swap in turkey or chicken sausage for a lighter profile; add a pinch of smoked paprika to the meat while forming patties to keep a savory depth.

Vegetarian sausage or tofu patty

Use a plant-based sausage or a seasoned, pan-fried tofu patty and swap American cheese for a melty vegan slice for a meat-free sandwich.

Herbed cheddar biscuit

Fold 1–2 tablespoons chopped chives or sage into the biscuit dough and swap American for sharp cheddar for an herb-forward, tangy version.

Sweet-and-savory maple twist

Mix 1 tablespoon maple syrup into the sausage before shaping and brush a little maple on the biscuit tops after baking for a breakfast-sandwich take with a hint of sweetness.

Storage & make-ahead

Store components separately for best results: cooked sausage and eggs keep in the refrigerator for up to 3 days; biscuits last 2–3 days at room temperature in an airtight container or up to 3 months frozen. To reheat assembled sandwiches, wrap in foil and warm in a 325°F oven for 10–15 minutes until heated through, or use a skillet covered on low heat to protect biscuit texture; the microwave works for convenience but can soften the biscuit.

What to serve with it

Serve with crisp skillet potatoes or golden hash browns and a simple fruit salad to cut the richness. Offer hot sauce or grainy mustard on the side, and pair with strong coffee or a citrusy mimosa for brunch — halve the sandwiches for easier handling and a more appealing platter presentation.

Frequently asked questions

Can I use store-bought canned biscuits instead of making them from scratch?

Yes — store-bought cans save time and still taste great; bake according to package directions and brush with butter after baking for that fresh-baked sheen.

How do I keep the biscuit from becoming soggy from sausage grease?

Drain cooked sausages on paper towels and blot excess grease, then assemble with cheese between the egg and sausage to act as a moisture barrier; reheating gently in a skillet also helps preserve texture.

Can I assemble these ahead and freeze them fully assembled?

You can assemble and freeze individually wrapped sandwiches for up to one month; warm from frozen in a 325°F oven for 20–25 minutes wrapped in foil to prevent the biscuit from drying out.

What’s the easiest way to make uniform egg patties?

Use an egg ring, a small skillet, or a round ramekin as a mold and cook on low heat so the egg sets evenly without browning; folding the cooked egg with a spatula also yields a neat, compact patty.

My biscuits don’t rise as much — what went wrong?

Common issues are warm butter, overworking the dough, or not placing biscuits close enough together; keep butter cold, handle the dough gently, and place rounds touching on the sheet for better oven spring.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

4 servings

Step 1: Make the biscuit dough

All-purpose flour2 cups
Baking powder1 tablespoon
Kosher salt0.75 teaspoon
Granulated sugar1 tablespoon
Cold unsalted butter (for dough)6 tablespoons
Buttermilk0.75 cup

Step 2: Cut and bake biscuits

Unsalted butter (for skillet and brushing)2 tablespoons

Step 3: Cook the sausage patties

Breakfast sausage (bulk or links, formed into patties)12 ounces

Step 4: Make the egg patties

Large eggs4 large

Step 5: Assemble and melt the cheese

American cheese slices4 slices

Nutrition Facts

Per serving: 1 sandwich (290g)

Calories846

Total Fat31.6g

Saturated Fat11.7g

Trans Fat0.3g

Polyunsaturated Fat9g

Monounsaturated Fat6.1g

Total Carbohydrates95.6g

Dietary Fiber0.6g

Total Sugars22g

Protein45.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.

Guides

Late-Summer Sips Guide

An ingredient-first guide to 10–12 late-summer cocktails and mocktails that turn peaches, watermelon, tomatoes, herbs, and stone fruit into vibrant drinks. Covers shrubs, grilled and charred fruit, tea infusions, batch methods, low-ABV swaps, and pairing notes for backyard grills.

Guides

Trending Charred Fruit Finishes

A practical guide to finishing grilled late‑summer fruits—peaches, plums, pineapple, and citrus—using glazes, brûlée sugars, herb‑salt contrasts, cheese pairings, and boozy sauces. Includes step‑by‑step techniques, eight quick finish recipes, and pairing ideas for desserts, salads, and grill‑side cocktails you can make tonight.