Fullblood Wagyu Cajun Sausage Breakfast Cups
Fullblood Wagyu Cajun Sausage Breakfast Cups

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fullblood wagyu cajun sausage breakfast cups. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Fullblood Wagyu Cajun Sausage Breakfast Cups is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Fullblood Wagyu Cajun Sausage Breakfast Cups is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have fullblood wagyu cajun sausage breakfast cups using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fullblood Wagyu Cajun Sausage Breakfast Cups:
  1. Prepare 2 PACKAGE Double 8 Cattle Company Fullblood Wagyu Cajun Sausage
  2. Prepare 2 TBSP Grapeseed Oil
  3. Prepare 24 OZ Frozen Shredded Hash Browns
  4. Take 3 Poblano Peppers
  5. Take 1 Yellow Onion (diced)
  6. Prepare 1 BUNCH Green Onions (minced)
  7. Make ready 8 OZ Colby Jack Cheese (shredded)
  8. Prepare 8 OZ Colby Jack Cheese (shredded)
  9. Make ready 1 CUP Whole Milk
  10. Prepare 1 CUP Heavy Cream
  11. Prepare 12 Eggs
  12. Make ready 1 1/2 TSP Kosher Salt (plus additional for seasoning)
  13. Get 1 TSP Black Pepper (plus additional for seasoning)
  14. Take Sour Cream (for serving)
  15. Get Salsa (for serving)
Instructions to make Fullblood Wagyu Cajun Sausage Breakfast Cups:
  1. 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.
  2. 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.
  3. PREPARING THE EGG AND CREAM MIXTURE - In a blender, blend the eggs, milk, heavy cream, salt, and black pepper until just mixed. Set aside
  4. 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.
  5. 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.
  6. 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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