Boudin Breakfast Sandwiches

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

Overhead view of breakfast sandwich on plate next to cup of coffee

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.

Don’t know what boudin is? Don’t worry about it — I didn’t know what it was before I moved to Louisiana. But now? Now, I’m on the bandwagon and a huge fan.

Boudin Egg Breakfast Sandwich on white plate

Boudin is a mixture of rice, ground meat (generally beef and pork), onion and seasonings. It’s stuffed into a sausage casing. You can buy it as is or smoked… and it’s absolutely delicious when grilled.

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!

Overhead view of breakfast sandwich on plate next to cup of coffee
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!

Ingredients

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

Instructions

  1. Get together the ingredients and do the following: Toss the boudin on the grill until the casing crisps up. Prepare and bake the biscuits according to the package instructions or mine for Cream Biscuits or if you're going dairy-free, Coconut Oil Southern-Style Biscuits.
  2. Once the boudin and biscuits have cooked, fry the eggs to your liking. While the eggs fry, cut the boudin links into 1-2" pieces.
  3. 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. Transfer the fried egg on top of the boudin, then top with the biscuit top.
  4. Enjoy warm!

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Nutrition Information:

Yield:

8

Serving Size:

1

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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7 Comments

    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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