Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fullblood wagyu beef bacon and breakfast sausage sandwiches. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to 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 that.

The ingredients needed to make Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches:

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

Instructions 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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