Make a bacon weave on a piece of plastic wrap. Top with pork sausage and spread out into an even layer.
Put hash brown patties in the center of sausage on the bacon weave.
Spoon prepared scrambled eggs into the center of the hash brown patties. Sprinkle ham and cheese on top of the scrambled eggs.
Gently lift up one end of the plastic wrap and begin rolling fatty. Remove plastic wrap and secure the ends of the bacon together with toothpicks.
Place on the preheated smoker. Close the lid and smoke from 45-55 minutes or until the internal temperature is 165 degrees Fahrenheit.
Remove from the smoker and allow to rest for 4-5 minutes before slicing and serving.
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