Next-Level Breakfast Sandwich with Sausage Gravy & Tots

Okay, folks. Look, I know why you're here. If I saw that thumbnail, I would, too. Right. Today, I'm getting ready to show you guys how to make the ultimate loaded breakfast sandwich with a chicken sausage gravy. Let's get it. First thing I like to do is I like to toast my buns, right? This is a potato bun. You know what I mean? Look at this right here. This, okay, versus Brios. This is seems to be a little stronger than me, right? And so, it the integrity holds up. So, when you toast it, it's a little bit more firm. You still equally get, you know, the same taste. It's just a difference, you know, between potato and then the egg based, you know. Boom. All right. So, once I got them toasted, look at that right there. That's what we looking for. Yes. Yes. Yes. Yeah. That's good. Okay. So, once you finish, you know what I mean? All your buns being toasted like, you know, however you want to do them. Right. I'm going to set these off to the side. Now, we going to work with the tops. Right now, because we bought them, they frozen. These are completely thawed out. That's going to be key. I'm going to be using my air fryer. So, let's go ahead and do that. And then don't forget, read the instructions on your air fryer and that'll tell you what you guys want to do. Okay. So, look, this is the first thing we going to do. I'm going to get in here. I'm going to go ahead and preheat this, right? So, I want to preheat this at 400°, you know, and then we're going to go ahead and hit the start button. Add a little time to it. I probably just preheat it for about 5 minutes. That's all. Just to give it a little bit of a head start. Now, after you know everything is preheated, right? So, let's go ahead and open this up. Now, this is like a a pretty large one. I'm going to go ahead and add my tot. I'm not going to overcrowd this, you know. Look, we just get them in here like this. You really don't need We making burgers. I mean, you can make enough where that you can uh have some extra also, cuz we're making the burger, you only going to put four or five of them on the top anyway. You know what I mean? So, we'll just stick these in here like this. Close this. Now, I'mma set it for 400° and we going to read the instructions. And my instructions say 10 minutes. Now that the timer is over gone, we can take a look at it. You can see that some of these are brown like that. Now, there's nothing wrong with you putting them back in here. You know what I mean? So, they could be super crispy. I'm feeling them like this. Actually, I'm going to turn them over just a little bit and put them in for another 5 minutes. [Music] All right. So, once your tots are done, look, this is what we going to do. Now, this is the chicken and dewy, folks, right? So, I'm going just cut these off on the edge right here. I slip these in. And this is what I munch on cuz it's chef's choice, right? So, I'll go ahead and get me something to just tie me over. Now, what I'm going to do is you remember how we used to make them sandwiches and we used a weenie cuz we didn't have no uh we didn't have any, you know, baloney. Well, at least on the rare occasions, I didn't have any. So, we just made ourselves, you know, like a we took a weenie, split it down the middle like this. And look at that right there. Yes, sir. Now, once these are done, let's go ahead and talk about this. Now, because this is a chicken and dewy sausage, you guys can see all of the flavor. You see that right there? That's all of the flavor. This is what I'm talking about. Now, this is chicken. And then right here, I got a mild Italian chicken sausage, right? So, since we going chicken, let's go chicken. But if you guys, you know, have the option, you can use the pork. For those of you guys that eat the pork, that works, too. This is a mild Italian, you know, chicken, excuse me, mild Italian pork sausage. Now, my cast iron, this up to, you know, temp. So, we just go ahead and put these in here just like this. [Music] Now, what it's going to do is brown these and get these nice. But here going to be the thing. This is going to be real nice for y'all. It's going to leave some flavor down in this pan, you know, in this cast iron. And that's going to like marinate. And this is how we going to come up with an outstanding tasting, you know, gravy. All right. So, when these are done, look at that right there. I don't need to put all of that. I just want to go ahead and heat them up on the back side. Get them nice. Look at that. Oh, yeah. But you guys can see nothing but flavor here. Okay. So, now we going to go ahead and just add our, you know, our chicken sausage. [Music] All right. So, now I'm just going to flip this over with over on this side. You see that? I'm going to let it build up a little bit of crust. And then what I've been telling everybody forever, you got to get yourself one of these meat mashers. It not only works when you guys are using that nonstick, you know, that non-stick pan, you know, it won't scrape none of that, but it's still a good tool to get in here to make this ground. All right. So, now we get in here, break this up, right? And this will be a good time for us to go ahead and add onions if you want to add onions to it. You know what I mean? For me, I like to have onion and everything. All right. So, look, this is where I'm going to put a little seasoning in here. Here, I'm going to be using my a seasoning. And then I got kosher salt. Right. So, we'll come over here and just give it just a little bit of sprinkle. And it gives it a little bit of color, too. You know what I mean? We put this in here. And the salt is nothing going to do nothing but just enhance everything. Right. So, I'm going to give it two pinches. And that's it. So, now you want to make sure you got a medium flame underneath the bottom. Right, my onions are coming, you know, coming along just fine. Now, what I'm getting ready to do is I'm going to add myself about a tablespoon. That's just a little bit more of the butter, right? Cuz we going to need a little fat in here. Okay, you see, you can see the butter gone. Look at that. It's a whole lot of goodness in here. Now, we just going to add this over here on the top. Just like that. All my new people, you know what I mean? You got to you got to try these. These are what I call confident builders, right? This right here get you right. when you make this what you get back from your, you know, those who eat your product, you know what I mean? Uh, that gives you the encouragement to go ahead and continue, you know, continue on. But look at that right there. All right. So, now I'mma add my look, room temperature cream cheese, right? So, we just get that. We wanted to get a little heat on it, you know, move it around. I take my spatula. See what I'm doing right here, folks? Just mash it in. Just let it heat up. It's okay. let it, you know, get some of that flavor in here, too. But we going to have it all marry together once we add our, you know, our whole milk. Now, you guys can use heavy whipping, you know, heavy cream. That's up to you, right? But we do it. I like this right here. What I'm seeing. All right. Now, what I'm going to do is I'm just going to add, you know, my whole milk, right? Look at that. You'll see that. Look, it's not as white. It's starting to get all of the seasoning in there, right? We on that medium flame. This is how we going to create that gravy. Now, look at this right here. Now, I keep this heat on it and I keep it moving. You know what? Now, when we stop cooking this and putting that fire underneath, it's going to thicken up. But don't forget, we putting this on there. So, the answer to that question would be, we want it thick. Don't you see that right there? That's a whole lot of flavor. All right. So, look at this right here. When I say thick, this what I want cuz I want it to be able to be on my, you know, my breakfast sandwich. I'm going to go ahead and just add this here. Right. I'm going adjust my fire. I'm going bring it up down to medium flame. I start seeing, you know, the edges form like that. Now, we got a lot on top. I take a spatula, tilt this back like this. Look at that right there. Right. I like to just do it just like this. Anything. That way we can get this, you know, what we scrambled, we can get that on the bottom of the pan so it can cook, too. All right, so we getting there. I just let it stay like this. I'm not making an omelette. I got to stop myself cuz this how I be making my omelette like this. I probably would just like shake it like this and then flip it. You know what I mean? And go from there. But we are making scrambled eggs. So see it how I'm seeing that. Let me just go ahead and do this now. Right now that's up to you guys how you want to do them. You don't have to break them all up, you know. I'll leave it like this. And actually, now I'm getting ready to turn my fire off. And once you have your fire off, just go ahead put a lid over the top and just leave it alone. Right. And now is the best part. We're getting ready to assemble. Now it's assembly time. Right. So, I'm going to go ahead and get myself a little mayo. Right. And I like to just put myself a little layer of mayo down here. You guys let me know what would you put down here. Would you make yourself some kind of Cajun ioli or something like that? Or is this going to be good enough for you? Or you know what would work too? A burger sauce. All right, so we got that there. Now we going to come with our chicken and dewy. Go ahead and get this on here like this. [Music] Right, remove my top. And I think now we're getting ready to put on, you know, some of our egg, right? So, we just add that right there like that. Oh my goodness. And I open the top up on there. Man, I wish you guys could smell it. Using an infused olive oil. Just it levels up everything, folks. I'll leave a link if you guys want to purchase some of that. You guys, I'll leave a link to their site. That's branchineupland.com. It's worth it, folks. Right now, we're going to take some of this cheese. We got the heat. We had it underneath the bottom. I'm going just go ahead and put it on. Just like that. We going to let that work. Now, remember that gravy? Now, we take some of that. Oh my god. Look at this. All right. We just put this right here on top. Remember I said it got to be thick. You guys probably should be smiling along with me, you know? So, we just get that going. Right now, this going to serve two purposes. having the gravy here on this level. Check this out. Now, when we put our tots on the top, y'all got it right. We just put these on, right? See how they kind of like just stay on here? Then when I mash them down, oh my goodness. Right. Maybe look, maybe I need to put some more on there. Right. But you guys see where I'm going with it. Right now, I'mma take a little ketchup. For those of you guys that want to tell me, "Hey, ketchup don't go on no breakfast burger." I'mma just say, "Okay." Then we just put this right here on top like that. We just give that a little bit of a push. And you see that right there. If that ain't no ultimate break, you know, breakfast sandwich, I don't know what he is. All right, folks. So, look, after you seen me put that together, I know you guys was thinking like, "Hey, what else you would put on there?" Only thing it really is missing is I could have put some like some type of veggie into the uh into the gravy, right? This is almost like a sloppy joe slash, you know, breakfast burger. You know what I mean? Uh this right here is good. I love ketchup. You guys see it like this? But I got to take pictures of it, folks. I'mma put it over here like this so you guys can see it in all angles. Now, I'm going to go ahead and get my pictures. But I want you guys to talk to me down in the comment section below and let me know what would you do to level this up. And if I if this not ultimate, you guys let me know. I got I'm I'm curious to hear why this is not loaded. Hey, with that being said, listen, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and just tell everybody out there. There's a channel out here that's simplifying these recipes and taking a mystery out of cooking. With that being said, let me take these pictures so we can all eat. I'm out. Peace. [Music] [Music]