Breakfast Fatty









By Matt Pitman, Meat Church

Ingredients

1 package of bacon

1 package of breakfast sausage

5 large eggs

1 cup shredded cheese (we used a 3-cheese blend)

½ white onion, chopped

½ green bell pepper, chopped

Meat Church Honey Hog BBQ Rub (or your favorite rub)

Salt and pepper to taste

 

Directions 

1. Prepare your smoker to a temperature of 275°. This can also be cooked on a grill with an indirect setup. I recommend apple wood for this smoke. A fruit wood will pair nicely with pork while not being too smoky for breakfast.

2. 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.

3. 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.

4. 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.

5. 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. 

6. Place the breakfast fatty on the grate and cook until the internal temperature reaches at least 160 degrees. 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!

Makes 4 servings.