Breakfast Fatty

Howdy, folks! The Breakfast Fatty will change the way you make breakfast when you’re cooking for a lot of hungry people. It’s kind of like a jelly roll, except instead of cake on the outside it’s bacon, and the inside filling is made up of delicious breakfast sausage, cheese, eggs, and more!

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The Breakfast Fatty is one of those recipes you can make your own. You can follow my recipe and it’ll be finer than frog’s hair, but you can put just about anything you want inside of this thing. It’s up to you!

The Bacon Crust

Start the basket weaving method by laying six slices of bacon parallel to one another. Then, weave five slices going sideways, over and under, over and under, until it looks like the picture here:

11 slices of bacon weaved together like a basket. Six slices of the bottom with five slices over and under sideways.
This is what the finished bacon crust should look like.

Tip: Lay down some plastic wrap under the bacon so you can easily remove it when the time comes.

Layer the Filling

Start by flattening a roll of sausage and laying it on top of the bacon crust, leaving an inch or so of space on each side. This will allow it to roll up nice later.

Tip: Wet your hands when working with breakfast sausage and it won’t be so sticky.

Next, line up the hashbrowns down the middle of the breakfast sausage. You want to leave space around the edge of each layer as you add it so you can easily roll up the whole thing later.

The first three layers of the breakfast fatty. Bacon, Sausage, and Hashbrowns. Each layer is thinner than the next to allow for space when rolling up the bottom layer like a jelly roll.

Melt a couple of tablespoons of butter in cast iron and add the diced spam until the spam has added flavor and color. Sprinkle these over the top of the hash browns.

The next layer will be scrambled eggs, but don’t just use eggs here. Add onions, peppers, chiles – anything you can think of that adds flavor. I used green onions and red and green hatch chilies, but you can use bell peppers, spinach, or anything you like in your eggs.

Once you’ve got the eggs layered over the spam and hash browns, it’s time to roll it up. Roll carefully, and don’t worry if a few of the eggs come out. You can stuff them back in when you crimp all of the edges together.

Tip: If you aren’t sure how to roll up the breakfast fatty, watch the demonstration in the video.

Once the breakfast fatty is rolled up, use some toothpicks to crimp the bacon on the edges, closing each side as best as you can. It’ll taste good even if it is not pretty!

Once it is all rolled up, season generously with Rib Rub (if you haven’t ordered mine yet, use your favorite rub)

Get the Smoker Hot

For the Breakfast Fatty, I’m going to use a little Cherry and Apple wood – any fruit wood will do – and smoke at around 300 degrees for an hour or so, until the internal temperature is 160 degrees.

Remove the fatty from the smoker and cover loosely with aluminum foil for 5-10 minutes. Slice and serve.

As always, Shannon and I thank you for stopping by the website. Please subscribe to our YouTube channel, follow us on Facebook and Instagram, and subscribe to our weekly newsletter. Thank you, and we’ll see you down the trail!

More Delicious Breakfast Recipes from Kent Rollins

Breakfast Fatty - Cowboy Kent Rollins

Prep Time 20 minutes
Total Time 1 hour 10 minutes
Servings 6 servings


  • 11 to 12 slices thick-cut bacon
  • 1 lb. ground breakfast sausage
  • 8 to 10 ounces Frozen Hash Browns patties or shredded, thawed
  • 2 tablespoons butter
  • 4 ounces finely chopped Spam
  • 4 large eggs beaten
  • 2 tablespoons green onions chopped
  • 4 tablespoons chopped green chiles
  • 1 cup shredded cheddar cheese
  • Kent’s Rib Rub or your favorite BBQ seasoning


  • Preheat the smoker to 300 degrees F.
  • Cover a cutting board with plastic wrap. Lay 6 slices of bacon down about ½-inch apart . Layer 5 to 6 slices of bacon in the opposite direction to create a weave pattern. See video for steps.
  • On a separate cutting board, pat the sausage out to a rectangle that is about ¼-inch thick. Make sure the sausage is about ½-inch shorter on all sides, than the bacon weave.
  • Place the sausage on top of the bacon. Place the hashbrowns down the middle of the sausage.
  • Melt 1 tablespoon of butter in a medium cast iron skillet over medium heat. Add the spam and cook for about 3 to 4 minutes, or until browned. Remove and set aside.
  • Return to the skillet and add 1 tablespoon of butter. Pour in the eggs and stir in the green onions and chiles. Cook for about 4 minutes, or until the eggs are done.
  • Top the hashbrowns with the Spam, followed by the shredded cheese and eggs.
  • Carefully roll the bacon up, starting at the longest side to roll into a loaf. Tuck in the ends and pin with toothpicks. Generously season all sides of the loaf with the Rib Rub.
  • Place on the smoker and add a few pieces of apple, cherry or other fruit wood. Cook for about 50 minutes, or until the internal temperature is 160 degrees F. Remove from the smoker and place on a cutting board. Lightly cover with tinfoil and let rest for about 5 minutes. Slice and serve.
Tried this recipe?Let us know how it was!