Smoked Breakfast Sausage Fatty
Bacon-wrapped sausage roll stuffed with eggs and cheese.
Jump to RecipeThe breakfast fatty takes all your morning favorites - eggs, cheese, and sausage - and wraps them in a bacon blanket for smoking. It's an indulgent, over-the-top breakfast creation that's become a BBQ breakfast tradition. This is not diet food, and that's exactly the point.
Perfect for special weekend brunches, holiday mornings, or camping trips where you want to start the day right. It's a showpiece for Father's Day breakfast, post-hunting trip meals, or any morning where you want to impress. This is celebration breakfast at its finest.
Slice into thick rounds and serve with hash browns, grilled tomatoes, and toast for a complete breakfast. It's also incredible on a breakfast sandwich with a fried egg on top. Serve with hot sauce or maple syrup depending on whether you prefer savory or sweet.
Get creative with the fillings - try different cheeses, add sautéed peppers and onions, or include hash browns inside the roll. Some folks add jalapeños for heat, while others include cooked bacon bits for extra porkiness. Sweet options work too - try brown sugar and maple syrup in the sausage.
Scramble the eggs and let them cool before rolling into the fatty - this prevents them from becoming rubbery during the long smoke. The bacon weave should be tight to hold everything together. Let it rest for 10 minutes before slicing so the filling doesn't ooze out.
Ingredients
Instructions
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1
Create bacon weave on plastic wrap.
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2
Flatten sausage on bacon weave into rectangle.
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3
Layer scrambled eggs, cheese, peppers, and onions. Try Bad Byron's Butt Rub for extra flavor.
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4
Roll tightly using plastic wrap.
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5
Remove plastic wrap.
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6
Season exterior with BBQ rub.
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7
Smoke at 250°F for 2. 5-3 hours.
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8
Internal temp should reach 165°F. Use an instant-read thermometer for accuracy.
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9
Rest 10 minutes.
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10
Slice and serve for breakfast or brunch.