Start your morning off right with the ultimate Traeger Smoked Breakfast Fatty! This mouthwatering creation is packed with all your favorite breakfast ingredients, smoked to perfection on the BBQ smoker grill for a flavorful start to your day.
Perfect for family breakfasts, brunches, or any time you want to impress with a hearty, smoky meal.
See the video
Follow along to see step-by-step how to prepare and roll the bacon weave, then smoke this delicious breakfast treat…
This demo is on the Traeger Pellet Grill Ironwood 885 (partner).
Scroll to the bottom of the page for a printable recipe…
What’s in a breakfast fatty
- 1 tablespoon salted butter
- 1 small onion, diced
- 1 medium red bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large eggs
- 14 slices of bacon
- 1 pound ground pork sausage
- 2 tablespoons barbecue sauce (divided)
- ½ cup cheddar cheese, shredded
- 3 tablespoons barbecue sauce (for brushing)
- ½ tablespoon barbecue rub
Unbelievably delicious, try these smoked Oreo’s next!
How to smoke a breakfast fatty
First you cook and assemble the insides, then wrap everything in a bacon weave. Pop it on the smoker for about 2 hours until the bacon is crisp to your liking… details below…
1. Saute onion and pepper
- Heat a large skillet over medium heat. Add 1 tablespoon of salted butter.
- Once the butter melts, add the diced onion and red bell pepper.
- Sauté, stirring regularly until the vegetables become translucent, ensuring they do not burn. Remove from heat and set aside to cool.
2. Whisk the Eggs
- In a bowl, whisk together 4 large eggs, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Pour the egg mixture into the skillet with the sautéed vegetables and cook over medium heat, stirring regularly until the eggs are gently scrambled and just set. Remove from heat and let cool.
3. Make the Bacon Weave
- Lay out 7 slices of bacon on a large sheet of parchment paper, edges touching.
- Weave 7 more slices of bacon over and under the first layer to create a tight weave.
4. Assemble the Breakfast Fatty
- Spread the ground pork sausage evenly over the bacon weave.
- Drizzle 2 tablespoons of barbecue sauce over the sausage layer.
- Sprinkle ½ cup of shredded cheddar cheese over the sausage.
- Evenly distribute the scrambled eggs over the cheese layer.
5. Roll the Breakfast Fatty
- Using the parchment paper, carefully roll the breakfast fatty into a tight log, similar to rolling a burrito.
- Ensure the edges of the bacon weave are tucked in and the roll is tight.
- Brush a wire tray with oil and place the breakfast fatty on top.
- Brush the fatty with 3 tablespoons of barbecue sauce and sprinkle with ½ tablespoon of barbecue rub.
6. Prepare the Smoker
- Preheat the Traeger pellet grill to 250°F.
- Place the tray with the breakfast fatty onto the grill. Optionally, place another tray underneath to catch any drippings.
7. Smoke the Breakfast Fatty
- Smoke the breakfast fatty at 250°F for 60 to 70 minutes using mesquite pellets for a strong, smoky flavor.
8. Raise the Smoker Temp
- Increase the grill temperature to 350°F and continue to cook until the bacon is crisp and the internal temperature reaches 165°F.
9. Finish and Serve
- Remove the breakfast fatty from the grill and let it rest for 15 minutes.
- Slice and enjoy your Traeger smoked breakfast fatty!
See how to make smoked cinnamon peaches with pecans…
Try a new Smoker Recipe…
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever before cooking them.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Update your cooking and grilling tools – shop the Sip Bite Go Amazon Storefront.
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Chat soon!
– Jenna
Next, browse the Sip Bite Go recipe collection…
Traeger Smoked Breakfast Fatty
Equipment
Ingredients
- 1 tablespoon salted butter
- 1 small onion diced
- 1 medium red bell pepper diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large eggs
- 14 slices bacon
- 1 pound ground pork sausage
- 2 tablespoons barbecue sauce divided
- ½ cup cheddar cheese shredded
- 3 tablespoons barbecue sauce for brushing
- ½ tablespoon barbecue rub
Instructions
- Saute onion and pepper. Heat a large skillet over medium heat. Add 1 tablespoon of salted butter. Once the butter melts, add the diced onion and red bell pepper. Sauté, stirring regularly until the vegetables become translucent, ensuring they do not burn. Remove from heat and set aside to cool.
- Whisk the Eggs. In a bowl, whisk together 4 large eggs, ½ teaspoon salt, and ¼ teaspoon black pepper. Pour the egg mixture into the skillet with the sautéed vegetables and cook over medium heat, stirring regularly until the eggs are gently scrambled and just set. Remove from heat and let cool.
- Make the Bacon Weave. Lay out 7 slices of bacon on a large sheet of parchment paper, edges touching. Weave 7 more slices of bacon over and under the first layer to create a tight weave.
- Assemble the Breakfast Fatty. Spread the ground pork sausage evenly over the bacon weave. Drizzle 2 tablespoons of barbecue sauce over the sausage layer. Sprinkle ½ cup of shredded cheddar cheese over the sausage. Evenly distribute the scrambled eggs over the cheese layer.
- Roll the Breakfast Fatty. Using the parchment paper, carefully roll the breakfast fatty into a tight log, similar to rolling a burrito. Ensure the edges of the bacon weave are tucked in and the roll is tight. Brush a wire tray with oil and place the breakfast fatty on top. Brush the fatty with 3 tablespoons of barbecue sauce and sprinkle with ½ tablespoon of barbecue rub.
- Prepare the Smoker. Preheat the Traeger pellet grill to 250°F. Place the tray with the breakfast fatty onto the grill. Optionally, place another tray underneath to catch any drippings.
- Smoke the Breakfast Fatty. Smoke the breakfast fatty at 250°F for 60 to 70 minutes using mesquite pellets for a strong, smoky flavor.
- Raise the Smoker Temp. Increase the grill temperature to 350°F and continue to cook until the bacon is crisp and the internal temperature reaches 165°F.
- Finish and Serve. Remove the breakfast fatty from the grill and let it rest for 15 minutes. Slice and enjoy your Traeger smoked breakfast fatty!
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