Who doesn’t love a good breakfast? If you’re cooking up breakfast at home and want some sort of pork product to go with your pancakes and eggs, most folks make a choice between sausage or bacon. But why not both? You can have a complete breakfast all-in-one with this epic breakfast fatty!

This tailgate recipe is also perfect for backyards and campouts. Put a slice of this breakfast log in between a biscuit and you’ve got an even more epic breakfast!

Breakfast Fatty Video

https://youtu.be/Q6SIpmM1i28

The Breakfast Fatty Breakdown

The ingredients used for this breakfast fatty are as follows (in no particular order):

• bacon
• ground sausage (or chorizo if you want to spice it up)
• hash browns (cooked)
• scrambled eggs
• chopped onion
• diced green bell pepper
• cheddar cheese
• rub/seasoning
• BBQ sauce (for the last 20 minutes of the cook)

The Bacon Weave

The outermost layer of the breakfast fatty is a bacon weave. It’s like a tasty safety net for the rest of the ingredients to stay in. Granted, the ground sausage should keep it all in, but is having all that bacon as part of the meat cocoon such a bad thing? I don’t think so.

https://youtu.be/HNvPxp9BTXk

Anyway, some of you may wonder how to make a bacon weave. To lay it out in a simple way, I’ll do numeric bulletpoints:

1. Put down a strip of parchment paper or clear plastic wrap
2. Lay five or six strips of bacon vertically, each strip close to the other
3. Take the even numbered strips and pull back part way
4. Lay a new strip of bacon horizontally, across the odd numbered strips of bacon (the ones that aren’t folded back)
5. Flip the folded over strips back (look! You’ve made the beginnings of the weave!)
6. Now take the odd numbered vertical strips and lay and pull up to fold over, up by the horizontal strip already weaved in
7. Lay another horizontal strip down next to the other horizontal one
8. Pull the flipped over bacon strips back down
9. Now that you’ve come this far, just alternate between flipping over the even and odd vertical strips to lay down the horizontal ones until the weave is complete!

The Next Layer: Ground Sausage

Now that you have woven a blanket o’ bacon (good job, by the way!) take a 16 oz. package of ground sausage and flatten it out in a square-like shape over the bacon weave. If it doesn’t reach the edges of your weave, it’s okay. Just make sure you have flattened it out enough to put your other ingredients in and roll it up. Speaking of…

The Rest of the Ingredients

For those of you keeping score at home, we have scrambled eggs, hash browns (cooked), cheddar cheese, diced onion, diced green bell pepper, and rub remaining to put in this thing. Lay out these ingredients in a straight line, layering on top of each other. When doing the cheese, you can use either shredded or long, skinny rectangular cubes. The advantage of the long cubes in the log is that the cheese is centered in one spot and has that cheesy, gooey look when it’s sliced and served. And as far as the rub is concerned, you can either apply it on the ground sausage or on the bacon part. I usually apply it on the bacon (because I forget to put it on the sausage).

Rollin’ up a Fatty (breakfast fatty, that is)

Remember how I mentioned to lay down a sheet of parchment paper or clear plastic wrap? I hope you did because rolling up this meat cocoon is a lot easier this way. As you have laid the inside ingredients on top of each other in one direction, take the parallel end and start rolling. The goal is to roll as if you want to make one end of the ground sausage touch the other end. No tight rolling, just roll to where when you eventually slice it the meat will have enclosed the inside ingredients.

Pull back the parchment paper or plastic wrap and put toothpicks into the loose bacon tips at the ends of the rolled up fatty to help keep its form rounded on the ends…and to keep stuff from oozing out.

 Put the Breakfast Fatty on the Grill

When cooking this thing, I put the breakfast fatty in at 275F and leave it in for about 90 minutes. I like to use my digital thermometer to check the temps inside. When it is around 150F, I apply the BBQ sauce on the bacon. Close the lid and then remove the log when the internal temp hits 165F. Let it rest for 5-10 minutes before slicing. For checking temps, I highly recommend using a digital thermometer like the Thermapen ONE. I swear by mine and use it on every single cook I do.

When you’re finished, let it rest about five to ten minutes before slicing. Slice them about an inch thick. The slices of this breakfast fatty taste great by themselves, but make it epic and put it in between some homemade biscuits you can also make on your grill!

What to Serve with a Breakfast Fatty?

The food that compliments a breakfast fatty well are biscuits. Put a slice of your bacon weave breakfast fatty in a biscuit, drizzle on some honey, and you have a sandwich that is perfect for tailgating food! You can find my biscuit recipe HERE.

How Long is a Breakfast Fatty Good For?

You can store your leftover breakfast fatty for up to three days when put in a sealed container or wrapped in plastic wrap. Can be reheated in the microwave for 30-60 seconds. I suggest wrapping in a damp paper towel to help retain some moisture during reheating.

The Recipe!