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Amazing Breakfast Fattie

Discussion in 'Fatties' started by Geebs, May 30, 2018.

  1. Geebs

    Geebs Smoking Fanatic

    It’s been a long time Since I have done a fattie and had some family in town this weekend so I figured I would have a go at it again.

    Ingredients:
    1 1/2 lb mild and hot pork sausage
    8 slices Canadian bacon
    Sautéed onion and green pepper
    Colby jack cheese
    4 eggs

    Rolled out the sausage and put the toppings on.
    30BC4ADD-F5CA-48FF-B5EE-FB7DBAC21A15.jpeg

    Put it in the fridge overnight, got up wrapped the outside in 1 layer of bacon and threw her on the smoker.
    247B3056-E9E3-4C1D-BCD6-1EEE54C97571.jpeg
    Smoked at 250 for 2 1/2 hours to and internal temp of 160 and pulled her off.
    EEC60B56-C5D1-4EC6-8DCC-1251422C9ACC.jpeg

    0AEBE591-0020-4260-B118-1F5E64F186A3.jpeg

    The family devoured this thing in a matter of minutes. It was probably the best Fattie I have made so far and the family is begging me to do them more often.
     
    un4gvn1, bertjo44, TonyBones and 20 others like this.
  2. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Looks great! Fine breakfast indeed!

    Scott
     
  3. Smoke23

    Smoke23 Smoking Fanatic

    That does look good!
    Makes me want to make one...
     
  4. That's a nice breakfast fatty! I was thinking of creating one for next week...thanks for the added inspiration
     
  5. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Nice looking fatty!
     
  6. gmc2003

    gmc2003 Master of the Pit

    Looks like a great fatty, I still haven't made one for breakfast. Ummm

    Point for sure.

    Chris
     
  7. CharlotteLovesFood

    CharlotteLovesFood Smoking Fanatic SMF Premier Member

    That looks amazing!! :p I need to try a breakfast one next...I need to be a bit more brave and add more filling next time too...yours looks fully loaded with deliciousness!! Yum!!
     
  8. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Looks good fron herer Geebs. Nice job.
    Gary
     
  9. Nice, that is a fine looking breakfast fattie. I need to get these into my regular rotation on the smoker. I want to try several variations. I've done the breakfast one and it was fantastic. I want to try a pizza one next :)

    George
     
  10. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I can sure see why they are begging you to do more of them!
    It looks absolutely delicious!
    Great work & congrats on making the carousel!
    Al
     
  11. Geebs

    Geebs Smoking Fanatic

    Thanks everyone, I think I will start to do 1-2 of these a month now or more since they were such a big hit. I sent the pics to my dad and he is going to try to make up 5-6 for his company campout next weekend.
     
  12. troutman

    troutman Smoking Fanatic SMF Premier Member

    No matter how many times I see a breakfast fattie, it always gets my taste buds a rollin' !!! LIKE
     
  13. Phil Chart

    Phil Chart Meat Mopper SMF Premier Member

    Looks great. Now I'm hungry for breakfast. Good job
     
  14. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Geebs sorry for the late response I thought I replied to this.That looks great I want to make one some day
    Richie
     
  15. Teufelhunde

    Teufelhunde Newbie


    That looks AMAZING. Imma have to try this.......

    Lon
     
  16. I've never done a fatty, but when I do it will be of the Breakfast variety. This looks absolutely amazing!
     
  17. iceman6409

    iceman6409 Fire Starter

    Awesome. I have never done one either but will this weekend. A few questions from a newbie so please forgive me. How did you get the sausage rolled out flat like that and in that shape? Also roughly what are the sausage dimensions?
     
  18. Geebs

    Geebs Smoking Fanatic

    Hey Iceman, Chris has a great tutorial on these for beginners.

    Check out these links @gmc2003
    Part 1- https://www.smokingmeatforums.com/t...his-is-a-two-part-thread.275822/#post-1834218
    Part 2- https://www.smokingmeatforums.com/threads/fatties-part-two-the-bacon-weave.275824/#post-1834226
    Part 3- https://www.smokingmeatforums.com/threads/fatties-the-finally-smoked-it.275865/

    I personally dont do the bacon weave, but its completely up to you. After looking let us know if you have any other questions. I think Chris does a great job explaining each step.
     
    TonyBones likes this.
  19. illini40

    illini40 Meat Mopper

    Looks great! I assume the eggs are fully scrambled and cooked before going into the fatty? How do they hold up after being cooked again for a couple of hours?
     
  20. Geebs

    Geebs Smoking Fanatic

    Yes, they were pre cooked and I couldnt tell the difference from fresh out of the pan or being smoked for 2 hours.