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Just some scrambled eggs with Cheese and pickled jalapenos.
Pound of sausage in a gallon zip bag to flatten it out, cut the sides to open it up.
Fill with egg mixture and use the bag to roll the sausage around it.
Lay out bacon and repeat.
Smoked at 225 with apple and hickory for about 2 hours and finished after about 4 hours. Internal temp 165.
A little too smoky for me if I smoke the whole time.
Made the sausage using Backwoods seasoning mix, I get it at Fleet Farm store.
