Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches estimated approx 25 minutes.

To get started with this recipe, we must prepare a few ingredients. You can have Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches using 19 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches:

1. 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Breakfast Sausage
2. 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Bacon (sliced)
3. 6 SLICE Sharp Cheddar Cheese
4. 6 Brioche Buns (see ingredients below) (can use store-bought buns as well)
5. Scrambled Eggs
6. 12 Eggs
7. 1/2 CUP Heavy Cream
8. 1 TSP Kosher Salt
9. 1/4 TSP Freshly Ground Black Pepper
10. 1 TBSP Butter
11. 1/2 CUP Chives (minced)
12. Brioche Buns
13. 15 OZ Milk (heated to 80°F)
14. 3 Eggs (divided) (use 1 egg for the egg wash)
15. 2 TBSP Sugar
16. 1/4 OZ Instant Yeast
17. 32 OZ Bread Flour
18. 1 TBSP Kosher Salt
19. 8 OZ Butter (softened)

Instructions to make to make Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches

1. PREPARING THE BRIOCHE BUNS
   Preheat your oven to 375°F. Mix the yeast and flour together in the stand mixer bowl. Add in the milk, 2 eggs, and sugar. Using the dough hook, start mixing the ingredients on low speed. Add in the butter and kosher salt. Mix for 8 minutes or until a smooth dough forms. Cover with plastic wrap, and let it bulk ferment for 90 minutes. Portion the dough into 4.5 ounces pieces.
2. Roll the portioned dough into balls, and place them on a cookie sheet lined with parchment paper. Space the rolls, so they have enough space to double in size. Put 1 egg in a small bowl, and mix. This will be your egg wash.Lightly brush each roll with the egg wash, and lightly cover the rolls with plastic wrap. Let the rolls sit for 45 minutes. Then, bake the rolls at 375°F for 15 minutes or until a golden brown. Poke a thermometer on the underside (in the middle) of one of the buns.
3. PREPARING THE FULLBLOOD WAGYU BREAKFAST SAUSAGE AND BACON
   Divide the Fullblood Wagyu breakfast sausage into 6 patties. Pack them tight, while making them the perfect size to fit the brioche buns.Heat a large sauté pan on medium-high heat. Cook off the Fullblood Wagyu beef bacon (on both sides) to your desired doneness. Drain off the bacon onto paper tow-els. Before discarding the bacon fat, lightly brush the cut sides of the brioche buns with the bacon fat.
4. Place the patties with cheese in a pie tin, and stick them in the oven to keep them warm.
5. PREPARING THE SCRAMBLED EGGS
   In a medium size bowl, whisk up the eggs, heavy cream, kosher salt, and freshly ground black pepper until no streaks remain. This is your egg mixture.In a large non-stick egg pan on medium heat, melt the butter. Once the butter has melted, add in the egg mixture.Scramble your eggs, using a rubber spatula, until a soft scramble is achieved. Fold in the minced chives
6. FINAL STEPS
   Set the bottom buns on plates. Top with the Fullblood Wagyu breakfast sausage patties and cheese. Then, add a heaping spoonful of scrambled eggs with chives. Top with the cooked Fullblood Wagyu beef bacon. Place the top bun on, serve, and enjoy!

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