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Wagyu Beef Breakfast Sausage and Biscuit Sandwich

Wagyu Beef Breakfast Sausage and Biscuit Sandwich with Everything Bagel Seasoning, Egg, Bacon, Cheese, Tomato, and Arugula

Prep Time: 45 Minutes
Cook Time: 45 Minutes
Servings: 8 Sandwiches
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 4 1/2 CUP All Purpose Flour
  • 2 TBSP Sugar
  • 1 TSP Kosher Salt
  • 1 TBSP Baking Powder
  • 1 CUP Shredded Cheddar Cheese
  • 6 OZ Cold Butter (grated)
  • 12 OZ Half and Half (plus additional for brushing biscuits)
  • 1/4 CUP Everything Bagel Seasoning


            • Cast Iron Skillet
            • Strainer
            • Mixing Bowl
            • Cheese Grater
            • 3-Inch Cutter
            • Baking Sheet with Parchment Paper
            • Pastry Brush
            • Serrated Knife
            • Small Non-Stick Egg Pan

            FIRST STEP

            Take the Fullblood Wagyu beef breakfast sausage patties of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


            Preheat your oven to 375°F.

            Using a large mixing bowl and a strainer, sift together the all purpose flour, sugar, baking powder, and kosher salt.

            Grate the cold butter on the large holes of a cheese grater.

            Rub the butter into the dry ingredients, and add the cheddar cheese as well.

            Add the half and half to the bowl, and mix until dough forms. Be careful not to over-mix.

            Turn the dough onto a floured board/flat surface. Knead the dough by hand for 30 seconds.

            Then, roll the dough out into a 2-inch-thick rectangle.

            Cut out dough rounds using a sharp 3-inch round cutter.

            Place the dough rounds on a parchment paper-lined baking sheet.

            Brush the dough rounds with half and half, and sprinkle the tops with Everything Bagel Seasoning.

            Place the biscuits in the preheated oven, and bake at 375°F for 20-25 minutes.

            After the biscuits have cooked, allow them to cool.

            Once cooled, cut the biscuits in half (essentially creating a top and bottom bun) using a serrated knife.


            In a large cast iron skillet, fry off all of the bacon to desired doneness.

            Place the cooked bacon on a paper towel-lined plate to drain off.

            Drain off all of the fat from the pan except for a few tablespoons.

            Then, place the pan back over medium-high heat.

            Season the Wagyu beef breakfast sausage patties with kosher salt and freshly ground black pepper.

            Add the sausage patties to the pan, and cook for 3 minutes per side.

            Turn off the heat, and set the sausage patties aside while you cook eggs.

            In a small non-stick pan coated with butter, cook the eggs to desired doneness (chef cooked them for 2 minutes per side over medium heat for an over easy egg).

            NOTE: You can cook multiple eggs at a time and divide them with a knife afterwards, so you have an egg for each sandwich.

            FINAL STEPS

            Place all of the biscuit bottoms on a large platter.

            Place a piece of cheddar cheese on each bottom biscuit.

            Then, add the Wagyu beef breakfast sausage patty to each biscuit.

            Top each one with the cooked bacon, over easy egg, tomato slice, avocado slice, and arugula.

            Place the top biscuit on, and serve the assembled breakfast sandwiches immediately.


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