Smoked Breakfast Fatty Recipe

5 from 4 votes

This Smoked Breakfast Fatty is stuffed with eggs, cheese, ham, and hash browns, wrapped in sausage and bacon, then smoked until perfectly crispy and delicious.

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast

Cuisine: American

Keyword: Breakfast Fatty, Smoked Breakfast Fatty

Servings:

Calories: 687kcal

Author: Julie Evink

Equipment

Ingredients

1 pound bacon strips thick cut
1 pound ground breakfast sausage
4 large eggs cooked, scrambled
4 ounces diced ham diced
1 cup cheddar cheese shredded
1 Tablespoon Sweet & Smoky Rub
2 hash brown patties thawed

Instructions

Preheat the smoker to 350 degrees Fahrenheit.
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 diced ham and shredded cheese on top of the scrambled eggs.
Gently lift up one end of the plastic wrap and begin rolling your fatty. Once the roll is completed, remove the plastic wrap and secure the ends of the bacon together with toothpicks.
Season liberally with sweet and smoky rub.
Place prepared breakfast fatty on the preheated smoker. Close the lid and smoke 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.

Notes

Fridge: Store leftover breakfast fatty in an airtight container for up to 4 days.

Freezer: Wrap individual slices in plastic wrap once cooled and store in an airtight container or freezer bag. Thaw in the fridge overnight before reheating.

You can reheat the breakfast fatty in the microwave or oven. Cut a slice to heat up in the microwave, or place the rest of the fatty in the oven at 350 degrees Fahrenheit until warmed through.

Nutrition