Making the Wendy’s Breakfast Baconator At Home | But Better

A breakfast sandwich deserves respect. Homemade jalapeño cheese sausage patties, oozing soft cooked eggs, homemade buns, and a lot of bacon

A breakfast sandwich deserves respect. Homemade jalapeño cheese sausage patties, oozing soft cooked eggs, homemade buns, and a lot of bacon makes this a true breakfast baconator.


INGREDIENTS:

Swiss Cheese Sauce:

  • 1.5 tablespoon (21g) butter

  • 1.5 tablespoon (13g) all-purpose flour

  • 1.25 cups (296ml) whole milk

  • 2 tablespoons (30g) heavy cream

  • 1/2 cup (33g) grated raclette

  • 1/2 cup (33g) grated Gruyère

  • Salt to taste

  • Pinch freshly grated nutmeg

Buns:

  • 1/2 cup (125ml) milk

  • 1/2 cup plus 45 ml (170ml) water

  • 12g bread machine yeast

  • 4g amylase

  • 3.5 cups (525g) bread flour

  • 60g granulated sugar

  • 1 large egg

  • 1 egg yolk

  • 1.5 tablespoons (20g) bacon fat or lard, softened

  • 1 tablespoon (14g) unsalted butter, softened

  • 1 teaspoon (6g) fine sea salt

  • Egg Wash: 1 egg plus 1 tablespoon of water

Jalapeño Cheese Breakfast Sausage Patties:

  • 2 lbs (907g) ground pork

  • 2 jalapeños, fire-roasted, seeded, fine diced

  • 2 teaspoons (14g) garlic powder

  • 2 teaspoons (4g) ground fennel

  • 1/2 teaspoon (under 1g) onion powder

  • 1 teaspoon (3g) jalapeño powder

  • 2.5 teaspoons (10g) kosher salt

  • 1 teaspoon (5g) MSG

  • 1 tablespoon (16g) sugar

  • 1.5 cups (85g) coarse grated cold cheddar cheese

  • 1 tablespoon (2g) finely chopped sage

Egg & Assembly:

  • Butter for cooking

  • 8 eggs

  • Salt and pepper to taste

  • 11/2lb bacon, cooked

  • 4 slice Kraft American Cheese

  • 4 slice Smoked Cheddar Cheese

  • 4 sausage patty per sandwich

  • 4 buns


INSTRUCTIONS:

Swiss Cheese Sauce:

  1. Place butter in a medium pot over medium-heat; once melted, add flour, whisk together, and cook, stirring occasionally for 30 seconds. While constantly stirring, stream in heavy cream followed by whole milk.

  2. Continuously whisk mixture and once it starts to thicken, add raclette and gruyere, and keep mixing until melted and smooth. (If it is too thick, add a splash of milk until the desired consistency)

  3. Add a pinch of freshly grated nutmeg, season to taste with salt and reserve.

Buns:

  1. Preheat oven to 375F.

  2. Combine water and milk in a small bowl, whisk in yeast to dissolve, place in a stand mixer bowl, and the whole egg and egg yolk; mix on low speed until combined. Mix flour, sugar, salt, and amylase in a separate bowl. While your stand mixer is running, add in your flour mixture, ¼ cup at a time until all of your flour has been added.

  3. Once it begins to form a rough dough, allow to knead for 2 minutes or until it turns smooth. Then add your butter and bacon fat; allow to mix until fully incorporated, and knead for 5-10 more minutes or till your dough is very smooth and begins to pull from the sides of the bowl.

  4. The dough may be a little sticky, which is completely normal. Roll your dough into a light ball, and place it in a medium-sized greased bowl. Cover with plastic wrap and rise for one hour at room temperature. Optionally this can be done in the fridge overnight.

  5. Punch dough down to degass, remove from the bowl, and place on a lightly floured work surface. Separate dough into 8 pieces, spray two baking sheets with cooking spray, and lay down a sheet of parchment on each, then spray the parchment lightly with cooking spray.. Line each baking sheet with six metal 3.5-inch English muffin ring molds evenly spaced apart. Grease your english muffin ring molds generously.

  6. Roll all your pieces of dough into taught balls, and place them in the center of each ring mold. Spray the tops of your dough with cooking spray, lightly press each of them with a flat bottomed cup or container to get a thick disc. Tent each baking sheet with plastic wrap and proof for 30 minutes at room temperature.

  7. Remove the plastic wrap, brush or spray your buns with egg wash consisting of 1 egg and a splash of water whisked together. Bake in the oven for 15-18 minutes or until golden brown and cooked through.

  8. Remove from the oven, immediately brush with melted butter.. Cool completely on a wire rack and enjoy.

Jalapeño Cheese Breakfast Sausage Patties:

  1. In a medium-size bowl, place ground pork, add jalapenos, garlic powder, ground fennel, onion powder, jalapeno powder, salt, MSG, and sugar; give that a mix until thoroughly combined. Then add cheddar cheese, mix, and fold in sage.

  2. Form a 4 to 5 oz ball, then shape it into a ½” thick square pattie (wider than your buns, since it will shrink.). Pre-heat a flat top or a non-stick skillet, over medium-high, lightly grease it with oil (or butter), place your pattie; sear for 3 minutes, then flip and sear for another 2-3 minutes or until cooked all the way through.

Egg & Assembly:

  1. Bacon - In a baking sheet lined with aluminum foil, place bacon in one even layer, filling up your sheet as much as possible. Place in the oven, set temperature to 400 Fahrenheit. Cook for 25 minutes or till done to your liking. If your oven was hot from earlier, then cook time will end up at 10 - 12 minutes; once cooked and crispy, remove it from the tray and place on a paper towel-lined plate.

  2. Egg - Lightly butter or grease, a flat top, over medium-high (or a nonstick skillet), place your ring mold and crack two whole eggs into the ring mold. Season with salt and pepper; then add a splash of water and cover with a lid for 1 to 2 minutes. Once the white is cooked and the yolk is runny, it is ready. This double egg patty is for one sandwich so repeat for the rest of your sandwiches.

  3. Assembly - toast your buns, add a generous spoonful of your cheese sauce to your bottom bun, add your sausage patty, a slice of American cheese (you can melt it with a torch), followed by one or two pieces of bacon cut in half. Then add your soft egg, a slice of cheddar cheese on top (melt with a torch, optionally), two more pieces of bacon, finally, sauce your top bun and crown your sandwich.


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