The breakfast fatty. It’s a log of breakfast sausage stuffed with scrambled eggs, cheese, and bacon, wrapped in a bacon weave, then smoked. It looks ridiculous and tastes exactly as good as it sounds.
Smoker at 250. Pull it at 165 internal. About 2-3 hours total.
Ingredients
- 1 lb ground breakfast sausage
- 6 strips bacon (for the weave)
- 3 eggs, scrambled
- 1 cup shredded cheese (cheddar or pepper jack)
- Optional: diced onions, jalapenos, peppers
- BBQ rub for the outside — I use Meat Church Holy Voodoo
Steps
- Lay out 6 strips of bacon in a weave on plastic wrap. This is the outside.
- Flatten the sausage into a rectangle on the bacon weave. About 1/4 inch thick.
- Layer the scrambled eggs and cheese on the sausage. Leave an inch around the edges.
- Roll it up tight using the plastic wrap to help. Remove the plastic wrap. Dust the outside with your rub.
- Smoker at 250 for 2-3 hours until 165 internal. Check it with a Thermapen in the thickest part — the center takes longer than you’d think because of all the fillings.
- Let it rest 10 minutes, then slice into rounds.
Use thin bacon for the weave. Thick cut doesn’t crisp up right when it’s wrapped around all that sausage.
