I tried my first fatty over the weekend, and it turned out just ok. My biggest issue was in preparation, as in how much filling to put in the fatty. I used two pounds of sausage, then filled it with five scrambled eggs, two cups of shredded cheese, and some o'brien potatoes. I thought that was too much filling, but it almost ended up being not enough. So, my question is, what do you guys use for a standard breakfast fatty for the filling? I am also interested in doing a pizza fatty, what are the ingredients for that? I think next time I will only use 1lb of sausage, too...... By the way, I looked around this forum for answers, and didn't really find them. We need a sticky list for fatties like we have for ABTs.