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Easy Smoked Breakfast Fatty Recipe to wake up your taste buds

Smoked Breakfast Fatty Recipe

A delicious breakfast dish featuring ground sausage, bacon, and a filling of scrambled eggs, hash browns, and bell peppers, all wrapped up in a bacon weave and smoked to perfection.
5 from 5 votes
Prep Time 30 minutes
Cook Time 2 hours
Course Breakfast
Cuisine American
Servings 4
Calories 675 kcal

Equipment

  • Charcoal grill or smoker
  • Meat thermometer
  • Rolling Pin
  • Cast iron skillet

Ingredients
  

  • 1 roll of sausage 1 lb
  • 8-10 strips of bacon
  • 4 eggs
  • 1/2 cup diced bell peppers
  • 1/2 cup shredded hash browns
  • 1/2 cup shredded cheddar cheese
  • Honey Hog BBQ Rub
  • Olive oil

Instructions
 

  • Preheat your grill or smoker to medium heat (around 275-300 degrees Fahrenheit) using indirect heat.
  • While the grill heats up, lay out a sheet of parchment paper and lay 8-10 strips of bacon vertically on it, slightly overlapping them.
  • Using a rolling pin, roll out the sausage into a thin, even layer on a separate piece of parchment paper.
  • Once the sausage is rolled out, sprinkle it with a nice coat of Honey Hog BBQ Rub.
  • In a separate bowl, whisk together 4 eggs and mix in diced bell peppers, shredded hash browns, and shredded cheddar cheese.
  • Spread the egg mixture evenly over the sausage, leaving a small border around the edges.
  • Using the parchment paper to help you, carefully roll up the sausage into a tight log, making sure the egg mixture is fully enclosed.
  • Place the sausage log horizontally on top of the bacon strips, with the ends of the bacon overlapping the sides of the sausage roll.
  • Use the edges of the bacon weave to wrap the sausage roll completely, making sure to tuck in the ends.
  • Place the fatty on the side of the grill or smoker that is not directly over the flames, and close the lid.
  • Smoke the fatty until the internal temperature reaches around 160-165 degrees Fahrenheit, about 2-3 hours.
  • Once the fatty is done smoking, let it rest for a few minutes before slicing it into thick, horizontal pieces.
  • Serve the smoked breakfast fatty with your favorite BBQ sauce and enjoy!

Notes

  • For an extra smoky flavor, try using fruit wood or apple wood chips when smoking the fatty.
  • Don't be afraid to mix up the filling with different ingredients, such as crumbled sausage, chopped ham, or sautéed mushrooms and onions.
  • Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat in a cast iron skillet or in the oven for best reults.

YOUR OWN NOTE

Nutrition

Calories: 675kcalCarbohydrates: 7gProtein: 32gFat: 57gSaturated Fat: 20gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 288mgSodium: 1174mgPotassium: 554mgFiber: 1gSugar: 1gVitamin A: 1064IUVitamin C: 27mgCalcium: 141mgIron: 3mg
Keyword breakfast sausage, scrambled eggs, Smoked Breakfast Fatty
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