Wendy's Breakfast Baconator copycat recipe by Todd Wilbur
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Wendy's Breakfast Baconator

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In March 2020, Wendy’s entered the fast food breakfast wars with 18 new items, and the star that emerged from the bunch is a bacon-lover’s dream. The Breakfast Baconator help lead Wendy’s to morning meal sales success in the midst of a pandemic, as other fast feeders, like McDonald’s, struggled in the a.m.

Wendy's substantial sunrise sandwich is made with a square (of course) sausage patty, a fried egg, 2 slices of American cheese, and 6 halved bacon slices. That's good right there, but when you slather Wendy's delicious top secret Swiss cheese sauce onto a brioche bun, you've got something really special. And filling. All the building instructions are here, including an easy hack for the Swiss cheese sauce using just 4 ingredients!

One of the ingredients—Swiss cheese Singles—is what allows us to make a smooth, non-gritty sauce. If you can’t find Singles, use any other brand of Swiss cheese “product” that contains sodium citrate. That’s the secret ingredient that helps make the sauce so creamy. 

Find more of my Wendy's copycat recipes here.

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Swiss Cheese Sauce
  • 1/2 cup whole milk
  • 6 slices Swiss cheese Singles
  • 2 ounces shredded Swiss cheese
  • 2 pinches of salt
  • 10 ounces breakfast sausage (such as Jimmy Dean original)
  • 2 tablespoons all-purpose flour
  • 8 slices American cheese
  • 4 large eggs
  • Salt
  • 12 pieces cooked bacon, halved
  • 4 brioche hamburger buns
You will also need
  • 4 (3 1/2-inch) ring molds
  • Non-stick cooking spray
  • Do This
    • Restaurant/Brand
    • Instructions
      1. Make the Swiss cheese sauce by combining the Singles with the milk in a small saucepan over medium-low heat. Heat while stirring occasionally until the cheese is melted and the sauce is smooth. Add the shredded Swiss cheese and whisk until melted and smooth. Cover the pan and take it off the heat so it can cool down to room temperature.

      2. Use your hands to combine the sausage with the flour in a medium bowl. Divide the sausage into 4 even portions formed into 3½-inch by 3½-inch squares on a wax paper-lined baking sheet. Place the sausage patties in your freezer to firm up for 30 minutes.

      3. When the sausage is firm, heat up 2 large skillets over medium heat. Brown the faces of all the buns in the hot pans.

      4. Spray the ring molds with non-stick cooking spray and add them to one of the pans to preheat. If your pan won’t fit all 4 ring molds, go with 2 or 3.

      5. Cook the sausage in the other pan for 3 minutes on the first side, then 2 minutes on the other side. Slice about ½-inch off 2 sides of the American cheese making smaller squares. When the sausage is done, add a slice of American cheese on top of each one and use a spatula to place the sausage patties on the bottom buns. Align 3 half-slices of bacon on top of the cheese on each sandwich.

      6. While the sausage is cooking make the eggs by crack an egg into each heated ring mold. Use a knife or fork to break the yolk of each egg. Lightly salt each egg and let them cook for 2 to 3 minutes, or until slightly browned on the first side. Run a knife around the inside edge of the ring molds to release the eggs, then remove the molds and flip the eggs over. Cook for 1 more minute then place the eggs on top of the bacon on each sandwich.

      7. Add a slice of American cheese on top of the egg on each sandwich followed by 3 half-slices of bacon.

      8. Finish each sandwich by spreading about a tablespoon of the Swiss cheese sauce on the face of the top bun, then flip it over onto the sandwich.

      Makes 4 sandwiches.
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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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