Who doesn't love a delicious breakfast, that is simple to make and you can throw it on the smoker? This recipe doesn't make you choose between your favorite breakfast meats, it has ham, bacon and sausage!
The Breakfast Fatty was inspired by some recipes that I had seen online before. I use those recipes for inspiration and I always try to put my own personal spin on the things that I make. This is a great recipe because you can prep it the night before and put it on your Traeger in the morning while you get ready for the day.
If you've been following me long enough, you know that I enjoy wrapping things up in bacon and throwing them on the smoker. I recommend using a sweet fruit wood like apple or cherry for this recipe. It will pair nicely with the pork and won't give off too much of a smoked flavor in your breakfast.
The breakfast fatty is delicious by itself, but it is also tasty on a biscuit or wrapped up in a tortilla. I like to top mine with fresh pico de gallo or some salsa to give it an extra kick.
Keep in mind, you can adjust the ingredients as you want.. every breakfast fatty can be different, depending on you and your family's preferences. I always change mine up!
Ingredients Breakdown:
Six Eggs
Shredded cheese
One package bacon
1lb. ground sausage (I love Sage sausage when I can find it!)
Canadian bacon or diced ham
BBQ Seasoning
Peppers
Onions
Salt and Pepper
Pico de gallo or salsa
Instructions:
Get your smoker to a temperature of 275 degrees.
Saute your peppers and onions. Then scramble your eggs and add in the onions and the bell peppers. Add salt and pepper to taste.
Next make your bacon weave. I do this by laying 6 slices side by side vertically. I then weave the remaining pieces of bacon across the six that are laid out. I alternate by lifting one piece over and the next one underneath. Feel free to watch my youtube video on how to make a bacon weave.
Lay out the sausage on top of your bacon weave. Be sure that the sausage goes to the edge of your bacon weave. Add a few shakes of seasoning on top of the sausage.
Add your cooked eggs on top of the sausage. Next add your sauteed veggies. Then, add your diced ham or Canadian bacon. Finally, spread your shredded cheese across the top of the eggs evenly.
Carefully roll your bacon wave up tightly, to create what resembles a burrito. Make sure nothing falls out and then tuck in the ends.
Cover all the sides of the fatty with your favorite BBQ seasoning. I like Meat Church's Honey Hog for this one. It's sweet, tasty and goes well with pork.
Place your breakfast fatty directly on top of the grates and cook until the internal temperature hits 160 degrees with an instant read thermometer. This will make sure that the sausage is fully cooked. This typically takes 90 minutes.
Remove the breakfast fatty from the smoker and let it rest for 5-10 minutes. Cut into 1 inch slices. Serve with fresh pico de gallo, salsa or on its own.
