Breakfast Scramble Fattie!!

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smokefever

Smoking Fanatic
Original poster
Feb 23, 2010
460
110
Martinsburg WV
I had a request from one of my passengers on the train for a fattie. I had described it to him before during one of our many bbq conversations. He wanted "breakfast ingredients" and left the rest to me. So, here we go....

Home Fries with peppers and onion

Finally getting the hang of this bacon wrap thing

Original Jimmy Dean Sausage

Taters on

8 Oz Shredded Colby Jack

5 Scrambled Eggs

All rolled up and into the fridge

Smoked for 1.5 hours at 250 and then finished it off in the oven to get the bacon extra crispy. Drizzled with maple syrup before wrapping in foil. Sorry for no sliced pics but I didn't get to eat this one. Thanks for looking
 
Dang it man that looks great,,,, Nice job all the way around!!! 

A full smoker is a happy smoker 

DS

Thank you, this was the second one I've ever done. Learned so much from people like yourself giving awesome advice on this forum. Wish I could say it was all me, but I've spent countless hours on here learning new things and tweaking some of the methods I've applied for a few years now. Thanks again!

 


It must have been hard letting that fattie go!:drool

Man, this was one of the hardest decisions I've had to make lol. So much of me just wanted to slice right into it and go to town. Unfortunately ya can't do that when someone is paying you :hit:
 
Great idea!  I haven't made on since Superbowl weekend. This is a must do! 

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Hey, just saw this thread.  Looks really good.  Can I get some info on amounts used?  How much sausage, taters and such.  If it only takes an hour or two, that could be doable for a nice Sunday brunch.  

Thanks in advance. 

Dino 
 
Hey, just saw this thread.  Looks really good.  Can I get some info on amounts used?  How much sausage, taters and such.  If it only takes an hour or two, that could be doable for a nice Sunday brunch.  

Thanks in advance. 

Dino 

This is an older thread... maybe the OP will reply.
But usually I use 2lbs of sausage when I make my fatties. Taters probably just a layer and I like cooking my tatters and peppers and onions some before I put them in the fatty.


Can you give the time and temp for when you finished it in the oven please?
Usually on a fatty I'm looking for an internal temp of 165. Then I will let it rest for 15 mins.
Not sure if that helps or not..
 
Last edited:
Sorry I'm just now seeing this. I used a 1 lb chub of Jimmy Dean original sausage, 14 pieces of bacon for 7x7. I used two medium sized potatoes but used one of them inside (had to have some for myself), 1 small white onion and one small pepper. I scrambled 5 eggs and used a whole bag of shredded cheese.
This was smoked for 1.5 hrs at 250 and then I transferred it to a 400 degree oven to crisp it up. It needs to be a minimum of 165 IT. Once finished, I just sliced it and drizzled with maple syrup.....definitely doable for a Sunday brunch!
 
Thank you kindly sir! Was definitely a bit nerve wrecking to attempt, but I came to the right place for pointers!
 
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