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This homemade Breakfast Baconator layers seasoned sausage patties, crispy bacon, fried egg, and American cheese with hollandaise on a buttery brioche bun. It's a from-scratch version of Wendy's drive-thru favorite that beats the original in freshness and customization.
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Prepare hollandaise sauce according to package directions.
Cook bacon until crisp in a skillet, and drain on a wire rack. When the bacon has cooled enough to handle, break the pieces in half.
Shape breakfast sausage into 4 balls and then gently press using the palms of your hands. Do not press the patties too hard, or they will break. Shape the patties by gently pressing them into square patties that are uniform.
Heat a skillet over medium-high heat. Cook the patties for 2 minutes on each side or until cooked through. Place the patties on a wire rack to drain.
In a non-stick skillet, add a small pat of butter, or a spray of non-stick spray crack an egg into the skillet. Break the yolk with a folk. Pour about 1/2 cup of water into the skillet, and place a lid on top. Cook until the eggs are set, it should take about two minutes.
Build the sandwich by starting with the bottom bun, then layer on a sausage square, a slice of American cheese, add three half slices of bacon, add the egg, the 2nd slice of American cheese, and three addition half slices of bacon, two tablespoons of hollandaise sauce, and the top bun.
Written automatically by CookOS, not by the creator.
Store cooled assembled sandwiches wrapped in foil in the refrigerator for up to 2 days; reheat gently in a skillet over medium heat or wrapped in foil in a 350°F oven for 5–10 minutes.
wire rack (for draining bacon and sausage) · non-stick skillet · skillet lid
Written automatically by CookOS, not by the creator.
Yes, shape and cook the sausage patties up to 2 days ahead, then reheat gently in a skillet over medium heat before assembling.
Gently press the sausage balls into square patties with your palms—do not press too hard. Keep the patties uniform so they cook evenly in 2 minutes per side.
Yes, cheddar, Swiss, or pepper jack work well. American melts quickly and smoothly, but these alternatives add different flavor profiles.
You can skip it, make hollandaise from scratch (butter, egg yolks, lemon juice), or substitute with mayo or a cheese sauce.
The egg should be set after about 2 minutes under the lid with 1/2 cup water in the skillet. The white should be opaque and the yolk broken as directed.
