Boudin Biscuit Breakfast Sandwich

Want to know one of our favorite ways to start the day during football season? These Boudin Biscuit Breakfast Sandwiches are the BEST breakfast sandwich recipe because they’re so simple and flavorful! Grab your favorite boudin and cook it up, fry an egg and serve them together on a homemade butter biscuit for a flavorful, savory breakfast.

Egg yolk drops off a biscuit sandwich with boudin on a white plate

2023 Update: This recipe was originally shared in September 2014. I have updated this recipe and recipe to include more details, tips and tricks, as well as new photos. I hope you love these biscuit sandwiches!

I’m about to share a gem of a recipe with y’all.

It’s one of our favorites to make during football season… though it’s perfect for any weekend breakfast.

It features one of my favorite Louisiana specialties: boudin.

What is boudin?

Boudin is a mixture of rice, ground meat (generally beef and pork), onion and seasonings. It’s essentially rice dressing stuffed into a sausage casing. 

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    It’s a rice-based dish that combines of vegetables (traditionally the trinity, which consists of onion, green bell pepper and celery), ground meat (traditionally pork), lots of spices (specifically, Cajun seasonings) and cooked rice.

    The vegetables and meat cook down together before they’re tossed with the rice and stuffed into a sausage casing.

    Fresh boudin and smoked boudin are both available in South Louisiana.

    We keep it in our freezer at all times because it’s a delicious addition to any meal and very quick to defrost. We love it on biscuits, as well as roasted in the oven as a part of any charcuterie situation.

    How to cook boudin

    You can buy it as is or smoked… and it’s absolutely delicious when grilled.

    To me, boudin is best cooked on the grill, but you can fry it in a pan (whole, like a sausage), bake it or steam it. Many people will cut it up and deep fry it into balls, called Boudin Balls.

    Why I love this recipe:

    My in-laws bring us boudin when they visit from Louisiana, and we always bring back a few pounds when we visit them.

    It’s delightful… and it’s especially delightful when placed on a simple breakfast sandwich.

    This recipe is one I’ve been making for years to impress house guests. And, not surprisingly, they’ve continued to return…

    Here’s how you can make this at home if you’re lucky enough to get your hands on some Louisiana-made boudin!

    More South Louisiana recipes to try: Seafood Gumbo | Hot Boudin Dip | Crawfish Etouffee | Chicken and Sausage Jambalaya | Cajun Shrimp and Grits | Chicken and Sausage Gumbo | Baked Boudin Balls | Hot Crawfish Dip

    Baked boudin on a white plate next to biscuits and eggs

    What you need to make this recipe:

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    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you need:

    • Boudin — this is the base of the recipe, and there is no replacement. The beauty of boudin is the fact that it combines rice with the trinity and meat. This is not the same thing as your run-of-the-mill breakfast sausage.
    • Biscuits — you can make your own (we love Homemade Butter Biscuits, Honey Butter Biscuits and Coconut Oil Vegan Biscuits) or you can purchase the take and bake kind from the grocery store. Either works!
    • Eggs — large eggs are where it’s at. We like to fry ours for these breakfast sandwiches, but you could easily make scrambled eggs, too.

    How to customize this biscuit sandwich recipe:

    • Add cheese. A slice of cheddar or pepper jack would be an excellent addition.
    • Pepper jelly would add some heat. Slather it on the biscuit, like you would a jam, before adding the boudin and egg.
    • Scramble the eggs. Especially if serving a group, this is a must.
    Baked boudin on a white plate next to biscuits and eggs

    How to make a Boudin Biscuit Breakfast Sandwich

    Cook the boudin. Toss the boudin on the grill until the casing crisps up.

    You can also fry it in a pan on the stovetop, cooking all sides until golden brown and crispy. You may also bake it in the oven.

    Learn how to cook boudin here.

    Make the biscuits. You want these ready before you fry up the eggs.

    Once the boudin and biscuits have cooked, fry the eggs to your liking in butter or oil.

    A halved piece of boudin on a halved biscuit on a white plate

    While the eggs fry, cut the boudin links into 2-3″ pieces.

    Slice open the biscuits, then take a portion of the sliced boudin and place it on the bottom of the biscuit. Press down slightly to flatten it.

    Transfer the fried egg on top of the boudin, then top with the biscuit top.

    Enjoy warm!

    A fried egg on top of boudin and a biscuit

    Frequently Asked Questions

    How do Cajuns eat boudin?

    Some people steam it. Others boil boudin. Others pan sear it. We like to grill ours. While people do not deep fry boudin links, they do deep fry boudin balls.

    What goes good with boudin?

    Boudin is versatile! It pairs beautifully with a crisp-on-the-outside but soft on the inside biscuit and a perfectly cooked egg. We love it in a boudin ball and in Hot Boudin Dip, too.

    Is boudin a Creole or Cajun?

    Boudin is a traditional Cajun dish, and it is utterly delicious.

    What is the best bread for a breakfast sandwich?

    We love a biscuit as the base for this breakfast sandwich!

    Two breakfast sandwiches on biscuits with a fried egg on white plates

    Erin’s Easy Entertaining Tips

    These boudin sandwiches are an amazingly meaty and filling breakfast for any day… but we love them at an at-home tailgate. Especially for a morning kickoff.

    Here’s how I’d make entertaining with these breakfast sandwiches as easy as possible:

    • Double or triple the recipe. Have extra boudin, biscuits and eggs.
    • Lean on store bought ingredients. Nobody is gonna judge you for purchasing freezer biscuits (or canned biscuits) at the store. Bake ’em up and serve them for ease.
    • Let guests assemble their own sandwiches. They can pick and choose what they like best for the sandwiches.
    • Scramble the eggs. Nobody wants to be a short order cook while they’re entertaining. Scramble ’em up to make life easier.
    A halved biscuit sandwich with boudin and a jammy egg on a white plate

    Quick tips and tricks to make the best breakfast biscuit sandwiches:

    • Make it easy on yourself. Storebought biscuits as A-OK for this recipe. So are homemade biscuits.
    • Switch out the eggs. While I love a fried egg on a breakfast biscuit, that’s not always easy to make in a large batch. You can scramble eggs instead.
    • Bring them on the road. After assembling the biscuits, wrap in foil or parchment and bring them on the road with you!
    Egg yolk drops off a biscuit sandwich with boudin on a white plate with the text boudin breakfast sandwiches

    More breakfast ideas for entertaining:

    Now who wants to learn how to make these Boudin Sausage Biscuits?

    Scroll on down…

    Egg yolk drops off a biscuit sandwich with boudin on a white plate
    Yield: 8 biscuit sandwiches

    Boudin Breakfast Sandwiches

    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes

    It's Football Season! Let's make tailgate food... specifically, breakfast. These Boudin Breakfast Sandwiches are favorites and easy to make before the game!


    • 1 lb. boudin, grilled
    • 8 biscuits, freshly baked (store-bought or homemade)
    • 8 eggs, for frying


    1. Toss the boudin on the grill until the casing crisps up.
    2. Prepare and bake the biscuits according to the package instructions or recipe.
    3. Once the boudin and biscuits have cooked, fry the eggs to your liking in butter or oil.
    4. While the eggs fry, cut the boudin links into 2-3" pieces.
    5. Slice open the biscuits, then take a portion (or two or three!) of the sliced boudin and place it on the bottom of the biscuit. Press down lightly.
    6. Transfer the fried egg on top of the boudin, then top with the biscuit top.
    7. Enjoy warm!

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    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 227mgSodium: 632mgCarbohydrates: 35gFiber: 1gSugar: 2gProtein: 17g

    Nutrition facts are an estimate and not guaranteed to be accurate.

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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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      1. Thanks to stopping by, Miki! I’m so happy to hear boudin made you an immediate fan. This is one of our favorite recipes, and I seriously make it every time we have friends visiting from out-of-state who’ve never had boudin.

    1. Oh my goodness, these shots are just GORGEOUS! What a fun football breakfast.. never really related those two, but I think it’s about time!

      1. Thank you, Cheryl! I’m happy to hear you love the shots and think this is some fun football food. It sounds random at first… but I promise it’s absolutely delicious.

    2. Definitely craving one of these sandwiches right now.. what a great breakfast recipe. I must recreate it!

      1. You absolutely must give it a shot, Thalia! This is one of our absolute favorites… and it’s pretty delicious. In fact, I kind of want one now, too.

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