Breakfast Fatty

Smoked Breakfast Fatty Recipe

Try this hearty smoked breakfast recipe and start your morning off right! The McLemore Boys recipe for Breakfast Fatty is cooked to perfection on the innovative AutoIgnite grill, combines the best of breakfast staples into a single, indulgent roll. Packed with layers of sausage, bacon, eggs, cheese, and more, this hearty meal is sure to satisfy even the biggest appetites. Whether you're hosting a weekend brunch or looking to start your day with something new, this smoked Breakfast Fatty is a showstopper that brings comfort food to a whole new level. Breakfast fattys are a great for the grill because they offer a complete, satisfying meal in every bite, blending a variety of flavors and textures that make breakfast exciting. So fire up your grill and get ready to enjoy a breakfast that's smoky, flavorful, and utterly unforgettable.

Instructions

1. 01

   Set your grill or smoker to 275°F and add the wood chunks

2. 02

   Lightly coat a medium skillet or your griddle with olive oil and heat over medium heat. When the pan is hot, add the hash browns and cook according to the package directions.

3.  

   

4. 03

   Transfer the hash browns to a large bowl and set aside.

5. 04

   Add the eggs to the skillet and scramble until cooked through.

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7. 05

   Transfer to the bowl with the hash browns and set aside. Feel free to season the hash browns and eggs with salt and pepper to taste. (If you’re using a griddle, simply scramble the eggs and brown the hash browns over medium heat, then set aside.)

8. 06

   On a sheet of waxed paper, flatten the sausage into a rectangle, roughly 12 x 16 inches.

9.  

   

10. 07

    Mix the hash browns and eggs, then place in the center of the sausage and top with the ham and the cheese (feel free to add additional cheese, if desired).

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12. 08

    Roll the sausage around the eggs, hash browns, ham, and cheese, form it into a log, and pinch both ends to seal.

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14. 09

    Season with salt and pepper, and drizzle with maple syrup. Leave the roll on the waxed paper to make it easier to transfer to the grill/smoker.

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16. 10

    Grill/smoke on the middle rack over indirect heat for 1 hour.

17. 11

    Place a pan below the fatty log and drizzle again with syrup. Cook for another hour, or until the internal temp reaches 160°F.

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19. 12

    Slice crosswise into 1-inch-thick pieces and drizzle with more syrup to taste, then serve.

20. 13

    Pro Tip: To add another layer of flavor, drizzle with South Carolina BBQ Sauce before serving

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