I love making this Smoked Breakfast Fatty when I want to prepare something fun and impressive for breakfast or brunch. It’s filled with favorite breakfast ingredients—breakfast sausage, eggs, hash browns, ham, and cheddar—then wrapped in a bacon weave and smoked until the outside is crisp and caramelized. When you slice into it and see those layered fillings, it’s guaranteed to be a memorable centerpiece for any morning gathering.
Why My Smoked Breakfast Fatty Is Superior!
This dish gathers all the best parts of breakfast into one hearty roll. It’s loaded with savory smoked breakfast sausage, fluffy scrambled eggs, diced ham, melted cheddar, and crispy hash browns, all wrapped in sausage and a bacon weave for maximum flavor and texture.
I first made this for our family’s Christmas Eve brunch and it was an instant hit. The combination of familiar breakfast flavors rolled into one impressive presentation won over even the pickiest eaters. It’s quick to assemble—about 15 minutes of prep—so you can finish the rest of your brunch menu while it smokes.
This recipe is easy to customize. Toward the end of smoking I sometimes brush on a thin layer of barbecue sauce for a glossy finish, and you can swap cheeses or add vegetables or peppers to suit your taste.
PIN IT FOR LATER!
Key Ingredients
- Bacon strips – Thick-cut bacon holds together best for a sturdy weave; applewood or similar smoked bacon adds extra flavor.
- Scrambled eggs – Cooked until just set; they add a soft, custardy layer inside the fatty.
- Diced ham – Use pre-diced ham or dice leftover ham for added smoky, savory bites.
- Shredded cheddar cheese – Freshly shredded cheddar melts best, though you can swap cheeses if you prefer.
- Sweet and smoky rub – A balanced rub brings sweetness and depth to the exterior crust.
- Hash brown patties – Thawed hash brown patties or tater tots provide a satisfying, crispy interior layer.
See the recipe card below for exact measurements and full instructions.
Can I Add Any Different Fillings?
Absolutely. Add sautéed bell peppers, onions, or chopped spinach for vegetables, or include diced jalapeños or a pinch of crushed red pepper if you like heat. The fatty is a great vehicle for any mix-ins you enjoy at breakfast.
How To Make A Bacon Weave
Lay out six or more bacon strips vertically on plastic wrap or parchment. Pull back every other strip halfway, then lay one strip horizontally across the exposed pieces and fold the pulled-back strips over. Repeat by alternating which vertical strips you pull back and laying another horizontal strip across until the weave is complete. This creates a stable, even surface to hold the sausage and fillings.
Pro Tips
- Check the internal temperature around 45 minutes and avoid overcooking. Remove the fatty from the smoker once it reaches 165°F and let it rest briefly before slicing.
- If spreading the sausage evenly across the bacon weave is difficult, roll it out gently with a rolling pin for a uniform layer.
- When smoking pork, mild fruitwoods such as apple, cherry, or maple provide a complementary, slightly sweet smoke profile.
Serving Suggestions
Serve the fatty hot and sliced. It pairs well with sweet or savory brunch sides—cinnamon rolls, monkey bread, fresh fruit, and of course hot coffee or mimosas make great companions to balance the savory richness.
Smoked Breakfast Fatty Recipe
Equipment
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Smoker
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Cutting Board
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Meat Thermometer
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Toothpicks
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Box grater
Ingredients
- 1 pound bacon strips thick cut
- 1 pound ground breakfast sausage
- 4 large eggs cooked, scrambled
- 4 ounces diced ham
- 1 cup cheddar cheese shredded
- 1 Tablespoon Sweet & Smoky Rub
- 2 hash brown patties thawed
Instructions
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Preheat the smoker to 350°F (175°C).
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On a sheet of plastic wrap, build a bacon weave. Spread the ground breakfast sausage evenly over the weave to form a uniform layer.
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Place the thawed hash brown patties in the center of the sausage layer.
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Spoon the prepared scrambled eggs into the center, then sprinkle diced ham and shredded cheddar over the eggs.
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Using the plastic wrap to help, roll the sausage and fillings into a tight log. Remove the plastic wrap and secure the bacon ends with toothpicks as needed.
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Season the exterior generously with the Sweet & Smoky Rub.
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Place the prepared breakfast fatty on the preheated smoker. Close the lid and smoke for 45–55 minutes, or until the internal temperature reaches 165°F (74°C).
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Remove from the smoker and let rest 4–5 minutes before slicing and serving.
Tips
Freezer: Wrap individual slices once cooled and freeze in an airtight container. Thaw in the refrigerator overnight before reheating.
Reheat individual slices in the microwave or warm larger portions in a 350°F (175°C) oven until heated through.
Nutrition Information
We are not dietitians and recommend you consult a nutrition professional for exact nutritional information. The nutrition panel is an estimate calculated by a program and may vary; use your preferred calculator for precise results.
More Great Breakfast Ideas
- This Sausage Breakfast Casserole is another easy, protein-packed option the whole family will enjoy.
- Grilled bacon is a great technique for crisp, hands-off bacon with excellent texture.
- Grilled Blueberry French Toast with blueberries, pecans, and cinnamon makes a memorable sweet breakfast.
- Apple Monkey Bread is warm, gooey comfort food that works for breakfast or brunch.