Breakfast is one of my favorite meals of the day. Take advantage of your Saturday or Sunday morning brunch, get outside, and get grilling! One of my preferred whole hearty breakfast options is the breakfast fatty. Really, what is better than breakfast sausage, wrapped in a weave of bacon, stuffed with your favorite fixings of cheese, eggs, and vegetables? Not much, right?! This one will definitely impress your family and friends, and the options are endless.
Bacon Breakfast Fatty
1 lb. bacon
16 oz. breakfast sausage
4 hardboiled eggs, sliced in half
½ onion, diced
1 green bell pepper, diced
1 Poblano pepper, diced
1 cup finely diced potatoes
2 garlic cloves, minced
8 oz. sharp cheddar cheese, shredded
2 tablespoons olive oil
Salt and pepper to taste
1. Using the side burner of your grill, heat a saute pan over medium heat, add olive oil to the pan and sauté garlic, onion, peppers, and potatoes until tender, about 10-12 minutes. Remove pan from heat and place the vegetables in a bowl to cool.
2. Lay out a 12X12 piece of parchment paper on a table. Remove bacon from package and begin building your bacon weave. Stretch out the pieces of bacon to lengthen and make sure to lay the strips as close together as possible. The goal is to create a large flat surface as close to an even 8X8 square as possible. Click here to see a video that shows how to create the bacon weave.
3. Place your breakfast sausage on top of the bacon. With your hand press down and evenly distribute a flat layer of sausage across the bacon. If needed, place an additional 12X12 piece of parchment paper on top of sausage and roll gently with a rolling pin help create a consistent thickness of your sausage layer. Make sure sausage extends to the edge of the bacon weave.
Remove the top layer of parchment paper. In the center of the sausage add hard-boiled eggs, vegetable mixture, and cheese. Season with desired amount of salt and pepper.
Using the parchment paper and starting at the bottom, roll the fatty into log shape. It should resemble a giant burrito. Tuck in the bacon at the ends to ensure no sausage or toppings are exposed.
Click here to watch another video about how to assemble the breakfast fatty.
4. Two options for grilling:
Grill over indirect medium heat (350-400F) for 60-90 minutes, until sausage has reached an internal temperature of 160, turning occasionally to promote even browning.
Smoke over low, indirect heat (250-275F) for 1.5-2 hours, until sausage has reached an internal temperature of 160.