Breakfast Fatty Recipe

Breakfast Fatty Recipe

A Breakfast Fatty is a delicious and fun way to start your morning. It is an amazing creation of scrambled eggs and peppers encased in sausage and rolled in bacon weave. If that wasn’t delicious enough, it’s seasoned with Meat Church BBQ seasoning and smoked. We recommend cooking the eggs and putting the fatty together the night before, so you can wake up and simply cook it the next day.

Ingredients

• 1 package of bacon
• 1 package of breakfast sausage
• 5 large eggs
See: Traditional Smoked Turkey Recipe
• 1 cup of shredded cheese (we used a 3 cheese blend)
• 1/2 white onion chopped
• 1/2 green bell pepper chopped
• Meat Church Honey Hog BBQ Rub or The Gospel
• Salt & pepper

Prepare your Cooker
Prepare your smoker to a temperature of 275.

I recommend apple wood for this smoke. A fruit wood will pair nicely with pork while not being too smoky for breakfast.

Prepare the Breakfast Fatty
Start by lightly sautéing the onions and bell peppers. Scramble the eggs and add to the onion and bell pepper mixture. Salt and pepper to taste and set aside.

Next make a 6x6 bacon weave. Lay 6 pieces of bacon side by side (touching) on parchment paper which will help to prevent sticking. Then weave the remaining 6 pieces of bacon across those 6. Make sure your bacon weave is tight. There are several videos online if you need further help with the bacon weave.

Next layer the breakfast sausage evenly across your bacon weave. Make sure the sausage extends to the edges of the bacon weave.

Add the scrambled egg mixture evenly across the sausage. Then spread the shredded cheese evenly across the top of the eggs. Top with a sprinkling of Honey Hog BBQ rub.

Carefully roll the bacon weave up tightly to form what looks like a burrito. Tuck the ends of the bacon into the side of the breakfast fatty to secure all the contents.

Cover all sides with a nice coat of Honey Hog BBQ rub.

The Cook
Place the breakfast fatty on the grate and cook until the internal temperature reaches at least 160 degrees. Use the Thermoworks Instant Read Thermometer to check the temp.That will ensure the ground sausage is fully cooked. This will take about 1 ½ hours.

Remove the breakfast fatty from the cooker and let rest for at least 10 minutes. Slice 1” thick slices. This is great by itself, on a biscuit or as we do in Texas…on a fresh flour tortilla!