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! If this concept is new to you, just know I’m not the first to make these. In fact, they seem to be a common staple amongst avid barbecuers. Put a slice of this breakfast log in between a biscuit and you’ve got an even more epic breakfast!
The ingredients used for this breakfast fatty are as follows (in no particular order):
- ground sausage (or chorizo if you want to spice it up)
- hash browns (cooked)
- scrambled eggs
- chopped onion
- diced green bell pepper
- cheddar cheese
- 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.
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:
- Put down a strip of parchment paper or clear plastic wrap
- Lay five or six strips of bacon vertically, each strip close to the other
- Take the even numbered strips and pull back part way
- Lay a new strip of bacon horizontally, across the odd numbered strips of bacon (the ones that aren’t folded back)
- Flip the folded over strips back (look! You’ve made the beginnings of the weave!)
- Now take the odd numbered vertical strips and lay and pull up to fold over, up by the horizontal strip already weaved in
- Lay another horizontal strip down next to the other horizontal one
- Pull the flipped over bacon strips back down
- 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
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 it 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.
- 10-12 strips of bacon
- 1 lb. ground sausage
- 2 Tbsp rub
- 3/4 C hash browns, cooked
- 3 eggs, scrambled
- 1/2 C shredded cheddar cheese
- 1/8 C diced onion
- 1/8 C diced green bell pepper
- 3 Tbsp BBQ sauce
- Preheat grill to 275F on indirect heat
- Lay down sheet of parchment paper and create the bacon weave.
- Apply ground sausage on top of bacon weave and spread into a square-like shape. Apply rub onto ground sausage.
- Spread cooked hash browns in a horizontal line down the center of the ground sausage. Place scrambled eggs, cheese, onion, and green bell pepper on top in similar fashion.
- Take one end of the parchment paper (parallel to the line of hash browns and other ingredients) and loosely roll the fatty. Remove parchment paper and secure ends with toothpicks.
- Place on grill (275F at indirect heat) and cook for 70 minutes.
- Brush BBQ sauce on the bacon, close lid and cook for another 20 minutes.
- Remove, rest for 10 minutes, then slice and serve.
For crispier bacon, turn grill up to 325F during last 20-30 minutes.
If you want to make this spicy, substitute jalapeños for green bell peppers, pepper jack cheese for cheddar cheese, and even add some chorizo.
Cook until the ground sausage has hit a temp of 165F.
Place slice of breakfast fatty in a biscuit or English muffin to make an ultimate breakfast sandwich!
Serving Size:6 oz.
Amount Per Serving: Calories: 325