Breakfast Sausage Egg and Cheddar Biscuit Burger

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 biscuit burgers
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Quick Ingredients

Biscuit buns: 4 large refrigerated flaky buttermilk biscuits, plus 1 tablespoon melted unsalted butter for brushing
Sausage patties: 1 pound ground pork, 1 tablespoon maple syrup, 1 teaspoon kosher salt, 1 teaspoon dried rubbed sage, 3/4 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 teaspoon red pepper flakes
Cheese: 4 slices sharp cheddar cheese, about 3 ounces total
Eggs: 4 large eggs, 1 tablespoon unsalted butter, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper
Pepper gravy option: 2 tablespoons reserved sausage drippings or unsalted butter, 2 tablespoons all-purpose flour, 3/4 cup whole milk, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt
Maple butter option: 4 tablespoons softened salted butter, 1 tablespoon maple syrup, 1/8 teaspoon ground cinnamon, and 1 pinch kosher salt

Do This

1. Bake the biscuits at 350°F for 16 to 18 minutes, brush with melted butter, cool for 5 minutes, then split.
2. Mix the ground pork with maple syrup and seasonings, then shape into 4 patties about 4 inches wide.
3. Cook patties in a skillet over medium heat for 4 to 5 minutes per side, until they reach 160°F.
4. Add cheddar to the patties during the last 1 minute of cooking and cover briefly to melt.
5. Make pepper gravy with the sausage drippings, flour, milk, salt, and pepper, or stir together the maple butter.
6. Fry the eggs in butter, swipe the split biscuits with gravy or maple butter, then stack sausage, cheddar, egg, and biscuit tops.

Why You’ll Love This Recipe

It eats like a diner breakfast and a burger at the same time: savory sausage, a runny fried egg, melted cheddar, and a buttery biscuit all in one handheld meal.
You get two sauce choices: pepper gravy makes it rich and classic, while maple butter gives it a sweet-salty breakfast sandwich feel.
It is hearty but home-cook friendly: refrigerated biscuits keep the recipe approachable, while the seasoned sausage patties taste homemade.
Great for weekend mornings: the patties and sauce can be prepped ahead, so breakfast comes together fast when everyone is hungry.

Grocery List

Produce: None required; optional sliced green onions or chives if you want a fresh garnish.
Meat: 1 pound ground pork, preferably 80/20 for juicy breakfast-style sausage patties.
Dairy: 4 large refrigerated flaky buttermilk biscuits, sharp cheddar cheese, whole milk, unsalted butter, salted butter, and 4 large eggs.
Pantry: All-purpose flour, pure maple syrup, kosher salt, black pepper, dried rubbed sage, dried thyme, smoked paprika, garlic powder, onion powder, red pepper flakes, and ground cinnamon.

Full Ingredients

For the Biscuit Buns

4 large refrigerated flaky buttermilk biscuits, about 2 ounces each
1 tablespoon unsalted butter, melted, for brushing the biscuit tops

For the Seasoned Sausage Patties

1 pound ground pork, preferably 80/20
1 tablespoon pure maple syrup
1 teaspoon kosher salt
1 teaspoon dried rubbed sage
3/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon red pepper flakes
2 teaspoons vegetable oil, only if your skillet looks dry

For the Fried Eggs and Cheddar

4 slices sharp cheddar cheese, about 3 ounces total
1 tablespoon unsalted butter
4 large eggs
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

For the Pepper Gravy Swipe

2 tablespoons reserved sausage drippings, or 2 tablespoons unsalted butter if you do not have enough drippings
2 tablespoons all-purpose flour
3/4 cup whole milk, warmed for 30 seconds in the microwave or until just warm to the touch, about 100°F
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt, plus more to taste
1 pinch cayenne pepper, optional

For the Maple Butter Swipe

4 tablespoons salted butter, softened to room temperature
1 tablespoon pure maple syrup
1/8 teaspoon ground cinnamon
1 pinch kosher salt

Breakfast Sausage Egg and Cheddar Biscuit Burger – Closeup

Step-by-Step Instructions

Step 1: Bake and split the biscuit buns

Preheat the oven to 350°F. Arrange the 4 refrigerated biscuits on an ungreased baking sheet, leaving at least 1 inch of space between them. Bake for 16 to 18 minutes, until the biscuits are puffed, flaky, and golden brown on top.

Brush the hot biscuit tops with 1 tablespoon melted unsalted butter. Let them cool for 5 minutes so they are easier to handle, then gently split each biscuit in half horizontally with your hands or a serrated knife. Keep the biscuit halves warm while you cook the filling.

Step 2: Season and shape the sausage patties

In a medium bowl, combine the ground pork, maple syrup, kosher salt, sage, black pepper, thyme, smoked paprika, garlic powder, onion powder, and red pepper flakes. Mix gently with clean hands or a fork just until the seasonings are evenly distributed. Try not to overmix, which can make the sausage patties dense.

Divide the sausage mixture into 4 equal portions, about 4 ounces each. Shape each portion into a patty about 4 inches wide and 1/2 inch thick. Make a shallow thumbprint in the center of each patty; this helps the patties cook evenly and prevents them from puffing up too much in the middle.

Step 3: Cook the sausage patties

Place a large cast-iron or heavy nonstick skillet over medium heat for 2 minutes. Add the sausage patties in a single layer. If your pork is very lean or your pan looks dry, add 2 teaspoons vegetable oil before adding the patties.

Cook the patties for 4 to 5 minutes on the first side, until deeply browned around the edges. Flip and cook for another 3 to 4 minutes, until the center of each patty reaches 160°F on an instant-read thermometer. Transfer the cooked patties to a plate for a moment, leaving the drippings in the skillet.

Step 4: Melt the cheddar on the sausage

Return the cooked patties to the skillet over low heat. Place 1 slice of sharp cheddar on each patty. Add 1 teaspoon water to the empty side of the skillet, cover the pan with a lid, and let the cheese melt for 45 to 60 seconds. Transfer the cheesy sausage patties to a warm plate and loosely tent with foil.

Measure the drippings left in the skillet. You need 2 tablespoons for the gravy. If you have less than 2 tablespoons, add enough unsalted butter to make up the difference. If you are using maple butter instead of gravy, you can skip this measuring step.

Step 5: Make the pepper gravy or maple butter

For pepper gravy, keep the skillet over medium-low heat with 2 tablespoons sausage drippings or butter. Sprinkle in 2 tablespoons all-purpose flour and whisk constantly for 1 minute, scraping up the browned bits from the skillet. Slowly pour in the warmed whole milk while whisking to keep the gravy smooth.

Simmer the gravy for 2 to 3 minutes, stirring often, until thick and spoonable. Stir in 1/2 teaspoon black pepper, 1/4 teaspoon kosher salt, and a pinch of cayenne if using. The gravy should be thick enough to swipe onto a biscuit without immediately running off. If it gets too thick, whisk in milk 1 tablespoon at a time.

For maple butter, stir together the softened salted butter, maple syrup, cinnamon, and pinch of salt in a small bowl until smooth. Use it at room temperature so it spreads easily over the warm biscuit.

Step 6: Fry the eggs

Wipe out a nonstick skillet if needed and place it over medium-low heat. Melt 1 tablespoon unsalted butter. Crack in the 4 eggs, spacing them apart as much as possible. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

Cook for 2 to 3 minutes, until the whites are mostly set. Cover the skillet and cook for 30 to 60 seconds more for set whites and runny yolks. For a less messy burger, cook 1 to 2 minutes longer for over-medium or over-hard eggs. If needed, cook the eggs in two batches.

Step 7: Assemble the biscuit burgers

Place the bottom halves of the warm biscuits on plates or a board. Swipe each bottom half with about 1 tablespoon pepper gravy or 1 tablespoon maple butter. Add a cheddar-topped sausage patty to each biscuit, then top with a fried egg.

Add a small extra spoonful of pepper gravy or a thin smear of maple butter to the cut side of each biscuit top, then close the burgers gently. Serve immediately while the biscuits are flaky, the cheese is melted, and the eggs are still warm.

Pro Tips

Shape the patties wider than the biscuits: sausage shrinks as it cooks, so a 4-inch patty usually ends up just right for a large biscuit.
Keep the gravy thick: this is a swipe, not a pour. Simmer it until it clings to a spoon so the biscuit does not get soggy right away.
Use medium-low heat for eggs: gentler heat gives you tender whites and a yolk that stays soft without crisping too hard underneath.
Toast the biscuit cut sides if you like extra structure: place the split biscuits cut-side down in a dry skillet for 1 to 2 minutes before assembling.
Do not press the patties while they cook: pressing squeezes out the juices and can make the sausage dry.

Variations

Maple butter breakfast burger: skip the pepper gravy and use the maple butter for a sweet-salty version. It pairs especially well with extra-sharp cheddar.
Spicy sausage biscuit burger: increase the red pepper flakes to 1/4 teaspoon, add a pinch of cayenne to the sausage, and swap cheddar for pepper jack.
Biscuit-and-gravy style: use pepper gravy on both biscuit halves and add a little extra black pepper over the fried egg before closing the burger.

Storage & Make-Ahead

These biscuit burgers are best assembled right before serving, but the components are very make-ahead friendly. Cooked sausage patties can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Reheat refrigerated patties in a covered skillet over medium-low heat for 4 to 5 minutes, or until they reach 165°F.

Pepper gravy can be refrigerated for up to 3 days. Reheat it gently in a small saucepan over low heat, whisking in 1 to 3 tablespoons milk to loosen it as needed. Maple butter can be refrigerated for up to 1 week; let it soften at room temperature for 20 minutes before spreading. Biscuits can be kept at room temperature in an airtight container for 1 day, then warmed in a 325°F oven for 6 to 8 minutes. Fried eggs are best cooked fresh.

Nutrition (per serving)