HOW TO MAKE A DR. BACON BREAKFAST FATTY

Recipe courtesy of “G” at https://www.instagram.com/idsmokethat_bbq/

Necessary Supplies and Instruments

• One lb. thin cut bacon
• One lb. breakfast style pork sausage
• Five Large Eggs
• One cup of Mexican three or four cheese blend
• ½ onion (white or yellow)
• ½ green bell pepper
• DR. BACON O.G. Spice Rub
• Parchment paper
• Pellet grill or BBQ grill

Official Procedure:

Prepping the Filler

• Chop and sauté the onion and bell pepper.
• Add eggs to the onion and bell pepper mixture and scramble.
• Salt and pepper to taste and set aside.

Build the Bacon Weave

• Lay 6 pieces of bacon side by side (touching) on parchment paper.
• Weave another six pieces of bacon across the bottom six pieces.
• Make sure your bacon weave is tight. 

Packing the Fatty

• Spread the breakfast sausage evenly across the bacon weave, ensuring the sausage extends to the edges of the bacon weave.
• Add the scrambled egg filler evenly across the sausage.
• Spread the shredded cheese evenly across the top of the eggs.
• Add a light coating of DR. BACON O.G Spice Rub. 

Rolling the Fatty

• Carefully lift the parchment paper up on one end and roll the bacon weave up tightly to form what looks like a burrito.
• Tuck the ends of the bacon into the side of the breakfast fatty to secure the filling.
• Coat all sides with DR. BACON O.G. Spice Rub.

Cooking the Fatty

• Set smoker/ grill to 275°.
• Cook for 90 minutes or until internal temp hits 160°.
• Remove the breakfast fatty from the grill and let rest for at least 10 minutes.
• Slice into 1” thick slices.
• Enjoy!

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