Fullblood Wagyu Cajun Sausage Breakfast Cups

Fullblood Wagyu Cajun Sausage, Roasted Poblano Pepper, and Hash Brown Breakfast Cups

Prep Time: 60 Minutes
Cook Time: 60 Minutes 
Servings: 24 Cups
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 2 PACKAGE Double 8 Cattle Company Fullblood Wagyu Cajun Sausage
  • 2 TBSP Grapeseed Oil
  • 24 OZ Frozen Shredded Hash Browns
  • 3 Poblano Peppers
  • 1 Yellow Onion (diced)
  • 1 BUNCH Green Onions (minced)
  • 8 OZ Colby Jack Cheese (shredded)
  • 1 CUP Whole Milk
  • 1 CUP Heavy Cream
  • 12 Eggs
  • 1 1/2 TSP Kosher Salt (plus additional for seasoning)
  • 1 TSP Black Pepper (plus additional for seasoning)
  • Sour Cream (for serving)
  • Salsa (for serving)

    Tools

    • 2 12-Cup Muffin Tins
    • Blender
    • Small Offset Spatula

    FIRST STEP

    Pull the Fullblood Wagyu Cajun sausage from the freezer, and place it in the refrigerator 24 hours before starting this recipe.

    PREPARING THE POBLANO PEPPERS

    Preheat your oven to 425°F.

    Roast the poblano peppers at 425°F on a baking sheet for 20 minutes or until the skin browns and they are soft.

    Remove the peppers from the oven, and let them cool.

    Once cooled, take out the seeds and cut into small diced pieces. Set aside.

    PREPARING THE FULLBLOOD WAGYU CAJUN SAUSAGE MIXTURE

    Heat a large sauté pan on medium-high heat, and add 2 tablespoons of grapeseed oil to the pan.

    Add in the Fullblood Wagyu Cajun sausage in small pieces. As the sausage is cooking, use a wooden spoon to break up the pieces.

    Once the sausage is cooked, add in the diced yellow onion, and cook until soft.

    Turn off the heat, and fold in the roasted poblano peppers and minced green onion.

    Season to taste with kosher salt and black pepper.

    PREPARING THE EGG AND CREAM MIXTURE

    In a blender, blend the eggs, milk, heavy cream, salt, and black pepper until just mixed. Set aside.

    PREPARING THE BREAKFAST CUPS

    With pan spray, heavily spray all of the cups in the muffin tins.

    Once sprayed, fill each loosely (don’t pack) with the frozen hash browns.

    Bake at 425°F for 10 minutes.

    Remove from the oven, and pack down the hash browns into the cups.

    Place back in the oven to crisp up for 15 minutes.

    Once the hash browns have crisped up, pull them from the oven and add 2 tablespoons of the Fullblood Wagyu Cajun sausage mixture to each cup.

    Top each cup with one tablespoon of shredded Colby jack cheese.

    Then, fill the cups 2/3 of the way full with the egg and cream mixture.

    Bake at 375°F for 25 minutes.

    Remove from the oven, and let cool for 10 minutes.

    FINAL STEPS

    Using a small offset spatula, carefully run the spatula around the edges to remove the Fullblood Wagyu Cajun sausage breakfast cups from the muffin tins.

    Serve warm with sour cream and salsa.

    Enjoy!

    Note: These can be wrapped and frozen individually for a quick and easy breakfast. Just reheat them in the oven at 350°F for 20 minutes.


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