What can go wrong with a bacon-wrapped, BBQ rubbed Smoked Breakfast Fatty? Virtually nothing, if you ask me! This is an amazing breakfast treat packed full with eggs, cheese, peppers, pico de gallo and anything else you want to throw in!
This is hands down the best tasting breakfast sausage log you are going to eat right off of the grill. Whether you are feeding a crowd with the Grilled Sausage Breakfast Casserole and Twisted Bacon or just trying to have a creative brunch with the family on a Sunday afternoon, this one is going to knock your socks off!
🍽️ Why This Works
Special Treat – This isn’t the fastest breakfast in the world, but it is one of the best! Grab the kids and put together a really special treat for a breakfast.
Tasty – You know, I could just stop at “bacon-wrapped” and it would be delicious, but when you add in the fire-roasted poblano peppers, eggs and dry rub, you have a meal fit for kings!
Flexible – Mix up the ingredients to make it your own! Don’t like pico or sausage? That’s easy to fix! Want to spice it up? It’s simple to do!
📝 Ingredient Notes
Breakfast Sausage – You won’t use a full pound. Pick your favorite flavors here. Keep in mind what you plan to combine your personal Fatty with so the meat with complement it. Look for Apple Sage, Maple and Johnsonville even puts out a French Toast variety now.
Bacon – This is one of those times when the thickness of the bacon is key. The first time we made this, we realized that the cut bacon was extremely thin, and it wasn’t cut very square. When choosing bacon, aim for a medium thickness and look for the straightest cuts possible.
This is another area where flavor will come into play. Bacon now comes in Hardwood, Maple, Hickory Smoked and a whole slew of other ones to test drive on this recipe.
Eggs and Cheese – Scramble the eggs ahead of time and sprinkle in the cheese.
Additions – I love a bit of salsa with my eggs, so we added some pico de gallo and a roasted poblano pepper. It wasn’t too hot, but adds a lot of flavor. This is the time to customize it and make it your own.
Seasoning – Choose your favorite dry rub to the bacon. I used Burnt Sacrifice’s Dallas Rub. Any of your favorites will do nicely. I would steer away from any exotic flavorings until you have made this a few times.
⏲️ Equipment and Tools
Parchment Paper – This is the secret to the whole recipe! Start the layering on a piece of parchment paper. This allows you to get a good grip when you are rolling this into a cylinder. Check out the photos below. Don’t skip this!
SmokeWare Vented Chimney Cap – Strictly speaking, you don’t need this, but it sure does make a life a lot easier to control the temperature on Kamado-style grills. It is much easier to open and close and you can really dial in the temperature.
Smoking Box – If you are using a gas grill, but still want that great smoky flavor, pick up a smoking box. This is a small metal box with holes in it. Add the wood chips to the box, close the lid and put it in your gas grill to create that wood smoke. Easy peasy!
Step One: Lay out a sheet of parchment paper and then weave six to seven pieces of bacon to form a square. Warning: If the bacon is too thin, it will separate. If it is too thick, it will not fold over very well.
Note: Spend an extra minute or two to make sure the bacon forms a tight weave. It is important that you minimize any spaces between the bacon.
Step Two: Layer the sausage on the bacon, pressing firmly. Keep ¾ – 1″ of the bacon uncovered around the perimeter. You need this space for the rolling process later.
Step Three: Add the scrambled eggs and any other flavorings you want at this point. We added the cheese, pico and roasted poblanos.
Step Four: Lift the parchment paper and gently roll it over to form a cylinder. Press it together firmly. The bacon will adhere to itself, but if you feel it needs some extra support, then add a few toothpicks.
Step Five: Sprinkle the smoked breakfast fatty with the dry rub and work it with your hands for even coverage. Pin the ends of the breakfast fatty with toothpicks to keep together.
Step Six: Set up the grill to 375° using indirect heat. For Kamado style grills, the plate setter works great. Add your favorite wood chips and get the smoke flowing.
Step Seven: Let this smoke for about 45 minutes. The internal temperature should reach 165°. You’ll be able to look at it and tell that it is done. Brush on a BBQ sauce right before you take it off, or leave it off, like we did.
🫑 Roasting Poblanos
We wanted a little peppery flavor, but didn’t want the heat. A poblano was the perfect answer. On a medium high grill, we added the whole pepper on the GrillGrate and let it cook for 5-7 minutes on each side.
The skin becomes a bit charred and blistered list you see in the photo above. When both sides are blistered, remove it.
Cut the pepper in half and scrape out the seeds. The skin can be a bit waxy, but it is easy to peel away.
❗ Recipe Tips and Tricks
It is easy to overfill the bacon weave when assembling. Keep in mind that you need to roll it up, so don’t go overboard on the filling.
Toothpicks are your friend here. I didn’t need them for the rolling this time, but I did use them to secure the ends. Remove them before serving.
Spend the time when weaving the bacon to make sure it is super tight. It will make rolling the breakfast fatty that much easier.
Look for the straightest packs of bacon at the store. I was surprised how wavy some packs were. The straighter the cut, the easier it is to weave.
Use the parchment paper to help roll the smoked sausage fatty up. Up in photo 3 above when I reached the point where the parchment was going to roll onto itself, I gently pulled it out and then started to roll again using the parchment.
Storage and Reheating
If you have any leftovers, store them in a sealed container in the refrigerator for up to three days.
Cut off a slice to reheat in the microwave for a minute or two. Make sure you cover this when reheating, as it has a tendency to splatter.
Buy all of the ingredients ahead of time. I had to make a quick trip to the store for a missing ingredient as we were assembling, which causes delays.
Cook the eggs ahead of time and refrigerate.
Prep the weave and store in the refrigerator.
Additions and Substitutions
This is the perfect recipe for adding and replacing ingredients.
Choose your favorite dry rub and BBQ sauces. Swapping those out will make a big difference.
You can add shredded hash browns to the center as well.
|Garlic Lovers||Roasted Garlic Cloves|
|Hot Pepper||Roasted Habaneros and Sazon Seasoning|
|Buffalo Seasoned||Buffalo Seasoning or Frank’s Hot Sauce|
|Savory Blends||Rosemary, Thyme and Oregano|
|Smoked Salmon||Thin Slices of Smoked Salmon on Eggs|
|Onion Lovers||Caramelized Onions (and Mushrooms)|
As long as you have the grill going, grill some baby potatoes with garlic to round out the breakfast. I also like to serve grilled root vegetables with this. The starches work well with this smoked breakfast fatty.
This is a generic term for traditional breakfast ingredients wrapped in a tight bacon weave and rolled into a thick cylinder. It is either cooked in the oven, grilled, or smoked.
At 375, it takes about 45-50 minutes to smoke a breakfast fatty, depending on how thick your fatty is. Some will need a bit longer but the key is to smoke to the correct temperature, not time. Make sure to cook until the temperature exceeds 165° if you include sausage.
We used our Big Green Egg but feel free to use your Traeger, Camp Chef, Masterbuilt or Charbroil. The key is to get indirect heat with a little bit of smoke.
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Smoked Breakfast Fatty
- Parchment Paper
- Toothpicks or Small Skewers
- 12 slices Bacon straight, thicker
- ¾ lb Sausage choose your favorite
- 3 Eggs scrambled
- 1 Poblano Pepper charred
- ⅛ cup Cheese shredded
- ¼ cup Pico de Gallo
- ½ cup BBQ Sauce optional
- Dry Rub
- Place the poblanos (whole, not deseeded) on the grill over direct heat at 350-375 to sear for 5-8 minutes or until charred.
- Preheat grill to 350 – 375° using indirect heat.
- Lay down a layer of parchment paper on the counter to weave the bacon tightly in a 6×6 pattern. Make sure to snug all of the bacon close to each other.
- Add a thin layer of the sausage, spreading it over over the bacon weave, leaving an inch all the way around to allow for the ingredients to pile up and roll without falling out.
- Add the scrambled eggs and place a layer of the pico in the center.
- Remove the skin from the poblanos. Slice them thin and lay them on top. Sprinkle cheese on top.
- Starting from one end of the parchment paper, start to roll breakfast fatty up using the parchment as the guide to hold it all together in a cylinder. Once the paper is starting to tuck underneath, gently pull it out and roll some more. Gently keep pulling the parchment paper out as soon as it starts to go underneath the roll. This motion will keep it all intact.
- Sprinkle BBQ dry rub on the top of the bacon and close up the two ends with toothpicks or small skewers.
- Smoke for about 45 minutes or until it reaches 160°. Brush on optional BBQ sauce at this point and cook until 165°. Allow to rest 5-7 minutes before cutting through.