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Breakfast Fatty

Cooking Method ,
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 min Cook Time: 1 hour Rest Time: 10 min Total Time: 1 hr 40 mins
Servings 10
Description

The breakfast fatty is the ultimate BBQ breakfast! It's a sausage roll stuffed with scrambled eggs, onion, green pepper, garlic, and has browns, that is then wrapped in bacon. Low and slow on the pellet smoker at 250F then sliced. Each delicious piece is then place on a crescent square and drizzled with country sausage gravy! Waking up and having this for breakfast will have you going right back to your warm bed afterwards!

Ingredients
  • 1 pound Breakfast Sausage
  • 1 pound Bacon
  • 4 Eggs
  • 1/2 Green Pepper (Chopped)
  • 1/2 Onion (Chopped)
  • 6 Cloves Garlic (Minced)
  • 1 cup BBQ Rub
  • 1 cup BBQ Sauce
  • 4 sticks Slices Pepper Jack Cheese
  • 1.4 cup Hash Browns
Instructions

  1. Lightly brown the hash browns. Don't cook all the way through as they will finish cooking in the smoker.

  2. Sauté the green peppers and onions lightly. Like the has browns they will finish cooking in the smoker.

  3. Add the garlic to the green peppers and onions, and sauté for 2 minutes. 

  4. Using the pepper, onions, and garlic form a damn to keep the eggs from running off of the griddle. Or alternately sauté them in a pan on the stove. Add the scrambled eggs, and mix with the vegetables. Remove from heat when the eggs are still running. About half way cooked.

  5. Create the 6x6 weave using the bacon and cover it with the breakfast sausage. Press the sausage across the weave keeping a uniform thickness. Leave about an one inch gap all the way around form the edge of the bacon.

  6. Place the 4 slices of pepper jack cheese in each of the four corners.

  7. Add the egg, green pepper, onion, and garlic mixture on top of the pepper jack cheese.

  8. Add the hash browns on top of the eggs.

  9. Carefully roll it all together into the shape of a log.

  10. Cover with BBQ rub, and then the BBQ sauce.

  11. Place the fatty in the smoker that has been preheated to 250F. Monitor the internal temperature, pulling at 162F. Let rest for 10 minutes. During the rest, the fatty will continue to cook and reach 165F internal.

  12. Increase the temperature of the smoker to 350F. Layout the crescent sheet on a cooking sheet and cut into 6 equal slices. Place in the smoker for 10-12 minutes.

  13. Slice the breakfast fatty into approximately 1 inch slices and place each slice on a crescent square. Drizzle with hot country sausage gravy, and enjoy!

Read it online: https://raczbarbequeandgrill.com/recipe/breakfast-fatty/