If you’re looking for the best breakfast fatty recipe, one loaded with veggies, eggs, and chorizo, you’ve come to the right place! In this post I’m going to show you how to make the Ultimate Breakfast Fatty!
The History of the Infamous Breakfast Fatty
If you enjoy a fun cooking experience, you’re going to love this one. It’s a blast to prep it ahead the night before, then put it on the grill in the morning.
But, what is it, exactly? And why is it called a fatty?
A “breakfast fatty” is an amazing and tasty breakfast dish that combines a variety of well known breakfast ingredients. It’s typically wrapped in sausage or bacon and shaped into a roll or log. For people who love savory breakfasts, this is a popular choice.
It’s particularly well known in the grilling crowd.
Pitmasters have been making fatties for years, and now I see why. They’re fun to make, an all-in-one-meal, and conversational (meaning, folks are so mesmerized they can’t help but talk about them while eating). No wonder folks in the bbq world love breakfast fatties!
Let’s Give ’em Something to Talk About
And trust me, there’s plenty to talk about. And it’s easy to see why it’s called a fatty. This meal is pork-on-pork-on-pork with a few veggies thrown in for good measure.
I first heard about this Fatty from Meat Church. I knew the minute I saw the recipe that I would love it. And I had a feeling the whole family would, too.
We weren’t disappointed. This came together smoothly and gave us the ultimate eating experience, the perfect combination of sweet and spicy.
I’ll share more about our thoughts on the outcome later. For now, here’s a quick look at what you’ll need to make this delicious breakfast recipe.
Breakfast Fatty Ingredients
You will find a full printable recipe card at the bottom of this post, but here’s a quick peek at what you’ll need to make this delicious dish. These are simple ingredients you might already have on hand in your pantry or fridge.
- regular breakfast sausage (ground sausage)
- eggs, scrambled
- Mexican blend cheese
- green bell pepper, chopped
- red bell pepper, chopped
- onion, chopped
- seasoning mix (Sweet Texas heat dry rub, preferred)
- butter or oil (to saute eggs and vegetables)
How to Make the Ultimate Breakfast Fatty
STEP ONE: Assemble the Fatty
Preheat your grill to 275 degrees.
On your stovetop in a skillet, scramble eggs. Season with salt and pepper. (I used my own special smoked salt and pepper.) Set scrambled eggs aside to cool.
Saute chorizo (ground meat style) in a skillet until fully cooked. Set aside.
Chop peppers and onions. Season with salt and pepper.
Saute in a skillet and set to the side.
Create a bacon weave on parchment paper using the full package of bacon. (Arrange the strips of bacon as you see in the photos below.)
Lay raw breakfast sausage on a separate piece of parchment paper, sized to the bacon.
Place sausage on top of the bacon weave and pull off the parchment paper.
Stuff the fatty. Add shredded cheese, then pile on the scrambled eggs. Add the chorizo on top of the eggs. Then the bell peppers and onions. Yum!
Roll it up! Use the sheet of parchment paper to assist in rolling. You might think this is the tricky part but it actually comes together pretty easily.
Once you roll it there will be a natural overlap. Leave it facing down (on bottom). Season the outside of the fatty with dry rub. (Check out that beautiful log shape!)
Use toothpicks to hold down loose pieces of bacon on the edges of the bacon weave. (If you don’t tuck in the ends of the bacon the stuffing will leak out.)
STEP TWO: Cooking the Fatty
Gently transfer the fatty to your grill using a cutting board.
(Note: This fatty can be made on a gas grill, pellet grill, or charcoal grill. Make sure you keep a close eye on the temperature as it cooks.)
Insert meat probe into the fatty. Leave inserted as fatty cooks. Set it and forget it until internal temperature reaches 165 degrees.
Remove from grill and allow to rest for 5 – 10 minutes.
Cut and serve!
Refrigerate leftovers in an airtight container (or wrapped in a piece of plastic wrap). If you want to freeze this for later (say, for food prep) cut into portions and freeze up to two months in Ziploc freezer bags or tightly wrapped in freezer paper.
What to Expect from this Breakfast Fatty Dish
This really is the ultimate breakfast! It’s got everything, all in one savory bite. It’s the perfect mixture of sweet and spicy. And that pork sausage? Wow!
Every bite is a different flavor combination that sends the taste buds zinging! You’re not going to believe how simple and delicious this dish is. It’s a complete breakfast in one simple recipe.
Everyone in the family is going to love it, and not just in the mornings. It’s perfect, any time of day.
The addition of the chorizo adds a spicy and smoky flavor, giving even more depth to this dish. Because it’s made with paprika, the chorizo has a wonderful red color. And those vegetables add both color and texture, as well as the illusion that you’re actually eating something healthy.
Which you’re not, of course. But it’s fun to pretend.
At our house we plan to go on pretending, making this fun fatty again and again. Now that we see how easily it comes together it will be a breakfast staple in our home.
Make it Your Own
This dish is perfect, just as it is. But there are so many different ways to change things up. Here are a few suggestions to make this tasty dish your own.
Spice it up! If you prefer a little more heat, why not add some spicy sausage! And if you’re really brave, chop up a jalapeno and add it to the veggies! Poblano pepper would be another fun one to try.
Maple syrup. If you want a sweeter outcome, drizzle maple syrup on the top of the loaf before cooking. (Or add maple syrup while it’s resting. Add with a basting brush.)
Hash Browns: Yep, you read that right! You can add thawed hashbrowns to this recipe before rolling. Delicious!
Apple wood bacon: If you want to up the flavor profile, use apple wood bacon. (Yum!)
Tips & Tricks
Looking for ways to up your game? Follow these simple suggestions:
- Make sure you’re working with bacon slices that are fully intact. Torn slices won’t work.
- Having trouble getting your raw sausage the size and shape you need? No problem! If you like, you can use a rolling pin to accomplish this (rolling raw sausage between two pieces of parchment paper until it forms a perfect square).
- Use fairly thick slices of bacon so they hold their shape. Make sure you work them into a tight weave to hold the stuffing in place.
More Breakfast Ideas
This dish is a wonderful filling breakfast but it would be great alongside these Cinnamon Rolls from Out of the Box Baking. Homemade Biscuits would be another great option to round out the perfect breakfast.
If you’re looking for other fun breakfast ideas, Southern Home Express has an amazing collection. You’re bound to find several you love over there.
That’s it for this post, friends. I hope you enjoy this delicious Breakfast Fatty recipe.
Don’t Forget to Save this Recipe to Pinterest!
See this recipe at
About the Man Behind the Grill
Zach Morrow was born and raised in Texas and has always had a passion for great barbecue. He’s at home behind the grill and loves to feed his friends and family home-cooked favorites as often as he can. He especially loves trying new things and is excited to produce recipes like this one for Backyard Texas Grill.
- * 1 pound regular breakfast sausage
- * 1 package bacon (12 oz)
- * pork chorizo (6 oz)
- * 5 eggs, scrambled
- * 1/2 cup grated Mexican blend cheese
- * 1/2 green bell pepper, chopped
- * 1/2 red bell pepper, chopped
- * 1/2 onion, chopped
- * seasoning mix (Sweet Texas heat dry rub, preferred)
- * butter or oil (to sautee eggs and vegetables)
STEP ONE: Assemble the Fatty
- Preheat your grill to 275 degrees.
- On your stovetop in a skillet, scramble eggs. Season with salt and pepper. (I used my own special smoked salt and pepper.) Set aside to cool.
- Saute' chorizo (ground meat style) in a skillet until fully cooked. Set aside.
- Chop peppers and onions. Season with salt and pepper.
- Saute' in a skillet and set to the side.
- Create a bacon weave on parchment paper using the full package of bacon.
- Lay breakfast sausage on a separate piece of parchment paper, sized to the bacon.
- Lay sausage on top of the bacon weave and pull off the parchment paper.
- Stuff the fatty. Add shredded cheese, then pile on the scrambled eggs. Add the chorizo on top of the eggs. Then the bell peppers and onions. Yum!
- Roll it up! Use the parchment paper to assist in rolling. Season the outside of the fatty with dry rub.
- Once you roll it there will be a natural overlap. Leave it facing down (on bottom).
- Use toothpicks to hold down loose pieces of bacon. For more on this process check out Matt Pittman at Meat Church.
STEP TWO: Cooking the Fatty
- Transfer to grill using a cutting board.
- Insert meat probe into the fatty. Leave inserted as fatty cooks. Set it and forget it until internal temperature is 165 degrees.
- Remove from grill and allow to rest for 5 - 10 minutes.
- Cut and serve!
- Refrigerate leftovers in an airtight container (or wrap in plastic wrap). If you want to freeze this for later (say, for food prep) cut into portions and freeze up to two months in freezer bags.
Amount Per Serving: Calories: 324Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 169mgSodium: 668mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 18g