A smoked breakfast fatty recipe made with scrambled eggs, gouda and chive stuffed into breakfast sausage then wrapped in bacon. Keto, low carb, paleo option
If you haven’t already seen, I recently got a smoker and since then, I’ve been doing my part breaking it in by trying all kinds of different recipes.
I knew one of the first things I wanted to try making was a fatty because besides having an awesome name, they’re also delicious and can be made in so many different ways.
This time, I decided to go the breakfast route because who doesn’t want a breakfast that involves a bacon weave? Spoiler alert: this one was an absolute winner.
Like I mentioned, I cooked this on my smoker (Big Green Egg, medium) and I think there’s something about smoking that just makes it… but with that said, you absolutely could cook this in the oven or even on a grill.
Also, feel free to change the filling up however you see fit. I found this one to be excellent! I did get quite a few questions about the eggs–did they get rubbery, were they overcooked? I did two things to mitigate these concerns, 1) I added some cream to the eggs for moisture and 2) I cooked them just slightly underdone. I didn’t find them overcooked at all and thought they turned out perfect.
How I Smoked the breakfast fatty on a big green egg
If you have a BGE and are interested in exactly how I made this, here’s a breakdown:
- Got BGE temperature to 250 degrees
- Added wood chips to my charcoal (I used Post Oak)
- Used plate setter and then grate
- Cooked for 2 hours until 165 internal
What I used to make this recipe
Big Green Egg Medium Smoker | BGE Conveggtor (Plate Setter) | FOGO Charcoal | Post Oak Wood Chips | Temperature Probe
Breakfast Fatty (egg, gouda, chive)
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 150 minutes
- Yield: 4 1x
Description
A smoked breakfast fatty recipe made with scrambled eggs, gouda and chive stuffed into breakfast sausage then wrapped in bacon. Keto, low carb, paleo option
Ingredients
- 1 lb breakfast sausage
- 11–13 pieces bacon
- 4 eggs
- 3 tbsp heavy cream (omit if paleo)
- 1/4 cup gouda cheese (omit if paleo)
- 1 shallot (minced)
- 1/2 tbsp fresh chives (minced)
- seasoning of choice (I used Flavor God's Everything Spicy)
- salt and pepper (to taste)
- plastic wrap
Instructions
- Lay out a piece of plastic wrap then add sausage on top. Put another piece of plastic wrap on top of sausage then roll out with a rolling pin into a flat rectangular shape. Set aside in the fridge.
- While sausage is in the fridge, in a bowl, scramble eggs with heavy cream. Season with salt and pepper.
- Cook shallots in a medium pan with a little butter or oil until almost done. Add in scrambled eggs.
- Once the eggs are cooked, take the sausage out of the fridge. Add your egg mixture to the middle then top with gouda cheese and chives. Use your bottom piece of plastic wrap to wrap the sausage around the mixture.
- You should end up with basically a "loaf" of sausage stuffed with your egg mixture. Wrap it up tightly in plastic wrap, rolling the sides tight. Put it in the fridge.
- Make your bacon weave on top of a piece of plastic wrap (this makes it easier to wrap the fatty later on). To make the weave, lay out pieces of bacon (amount will depend on how big your sausage is) in a row and then weave more bacon pieces through these like a weave, going over and under every other time (see video). Set aside in the fridge for 10 minutes (this makes it easier to work with).
- Take your bacon weave and sausage out of the fridge. Plastic sausage on top of the bacon weave. Use the plastic wrap to warp the bacon around the sausage from both sides then tuck in the front and back.
- Season with whatever seasoning you'd like. I used an Everything Spicy seasoning, there's also a lot of bbq seasonings that would work well.
- Roll your fatty tightly. It's helpful if you roll the sides really tightly to get the sausage and bacon all tightly wrapped together. Put in the fridge for at least 20 minutes, I like to go overnight and then have this ready for the morning but it's not necessary.
- Once you're ready to cook, get the smoker set at 250 degrees. Cook for about 2 hours until it hits 165 internal and the bacon is crispy to your liking (you can also raise the temp at the end to crisp up the bacon more.
- If you want to cook this in the oven instead of a smoker, bake at 375 for 30 minutes and follow under the broiler to get the bacon crispy.*
Notes
- You can cook this in the oven but I’d really recommend a smoker if you have one. It really adds a layer of flavor.
- To make paleo, omit cream in eggs and omit cheese.
- Category: Breakfast
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