Large Non-stick Egg Pan,
Large Sauté Pan,
Pull the Fullblood Wagyu breakfast sausage and Fullblood Wagyu beef bacon from the freezer, and place them in the refrigerator 24 hours before starting this recipe.
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.
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. It should read 185°F to 190°F.
Let the buns cool. Then, place them in a Ziploc bag in the refrigerator until ready to use.
When ready to use, cut the brioche buns in half with a serrated knife.
PREPARING THE FULLBLOOD WAGYU BREAKFAST SAUSAGE AND BEEF 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 towels.
Before discarding the bacon fat, lightly brush the cut sides of the brioche buns with the bacon fat.
Place the buns in the 350°F oven to toast for 10 minutes.
In the same pan on medium-heat, sear off the Fullblood Wagyu breakfast sausage patties.
Cook them on each side for 4 minutes.
Remove the patties from the pan, and top them with the sliced sharp cheddar cheese.
Place the patties with cheese in a pie tin, and stick them in the oven to keep them warm.
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.
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!