Smoked Breakfast Fatty

Just like the old saying goes, breakfast is the most important meal of the day. In the last few days, I’ve been enjoying a smoked breakfast fatty for breakfast, and it is so delicious. I’ve been eating it for breakfast, but you could include waffles or pancakes with it! You could even make a breakfast sandwich with a slice of the smoked breakfast fatty, just put it between a biscuit and enjoy breakfast on the go! When I’m not eating the smoked breakfast fatty, I eat what I call the Texas Scramble.

Smoked Breakfast Fatty Ingredient Breakdown

Below are the ingredients I used for this recipe, but you can add or substitute if you would like.

• Bacon (I like thick-cut bacon from H-E-B.)
• Ground Sausage
• Scrambled Eggs
• Sautéed Spinach
• Cheddar Cheese

Let’s Dive In

It all starts with the bacon weave

It is the outermost layer of the smoked breakfast fatty. Think of it as a crispy & tasty wrap to keep all the ingredients together.

Here are the steps to prepare your bacon weave:

1. Start by placing seven pieces of bacon on a piece of parchment paper. Lay them side by side, leaving no space next to them.
2. Now you want to take every other piece of bacon and fold it down about 2 inches (starting with the second piece of bacon). Next, place a strip of bacon across the base to create the top row, lining up the top edges with the tops of the unflipped strips of bacon. With the top row in place, unfold the strips back to where they were. You have just started your bacon weave.
3. Start from the bottom folding up every other piece of bacon, beginning with the first strip this time. Put the second row of bacon under the first row; you should now see the weave starting to take place. Continue folding up from the bottom, changing between the columns to complete the weave.

The rest of the ingredients

Now that you have weaved your bacon blanket for this smoked breakfast fatty, you’re ready to take the ground sausage and flatten it out into a square that fits inside the bacon weave.

Next, start by adding your scrambled eggs, then sautéed spinach, and lastly, the shredded cheddar on top of the sausage and then place the sausage on top of the bacon weave.

After Making Tip: After doing this the first time, I would recommend creating the sausage patty on top of the bacon weave and add the remaining ingredients. I had issues getting the sausage off the parchment paper and onto the bacon weave.

Let’s Roll the fatty

Remember back in step one of the bacon weave when we laid out a piece of parchment paper or piece of foil? If you did, rolling this fatty will be much easier. Start by taking one end and begin to roll it up; the goal is to roll it so that one end of the sausage roll touches the other end of the sausage. Don’t roll it tightly. You want it completed rolled with the bacon weave around the smoked breakfast fatty.

Let’s smoke this breakfast fatty

I smoked this breakfast fatty at 275F and when it gets to an internal temperature of 165F it’s ready to pull off the smoker. I use Inkbird instant-read thermometer to check the internal temperature. Let it rest for about 5-10 minutes before slicing.

Print