Apple Biscuit Breakfast Sandwich


1 1/4 cups (300 mL) all-purpose flour

1 cup (250 mL) whole wheat flour

1 tbsp (15 mL) baking powder

2 tsp (10 mL) chopped fresh thyme

1 tsp (5 mL) salt

1/2 tsp (2 mL) pepper

1/2 cup (125 mL) cold butter, cubed, divided

1 cup (250 mL) E.D.SMITH® Apple Pie Filling, finely chopped, divided

3/4 cup (150 mL) buttermilk

1 tsp (5 mL) course sea salt

1 lb (500 g) maple breakfast sausages, casing removed

8 eggs

8 slices Cheddar cheese

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  1. Preheat oven to 400°F (200°C). Line sheet pan with parchment paper.
  2. In large bowl, whisk together all-purpose and whole wheat flour, baking powder, thyme, salt and pepper. Cut in 1/3 cup (75 mL) butter until mixture resembles coarse crumbs.
  3. Stir together half of the apple pie filling and buttermilk; stir into flour mixture until just combined.
  4. Turn out dough onto floured surface; knead 2 or 3 times. Press into 1-inch thickness and cut out 8 rounds using 2 1/2-inch (6 cm) cutter. Transfer to prepared pan; sprinkle with salt. Bake for 15 to 18 minutes or until golden.
  5. Meanwhile, form sausages into 2 1/2-inch (6 cm) patties. In nonstick skillet set over medium-high heat, cook patties, turning once, for about 5 minutes or until browned and cooked through.
  6. Heat half of the remaining butter in large nonstick skillet set over medium heat. Crack in 4 eggs; cook for 3 to 4 minutes or until egg whites are set, and yolks are still runny or cooked as desired. Repeat with remaining eggs and butter.
  7. Split biscuits. In small saucepan, warm remaining apple pie filling and spread over biscuits; top with sausage patties and slice of cheese. Top with fried eggs. Serve warm.

Per 1 sandwich: Calories 520, Fat 31g, Saturated Fat 16g, Cholesterol 255mg, Sodium 1420mg, Carbohydrate 39g, Fibre 3g, Sugars 9g, Protein 20g


  1. Use your favourite sausages instead of maple breakfast sausages. Turkey sausages are a great option.