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jgearig
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Prepare your smoker to a temperature of 275. I recommend apple wood for this smoke.
Lightly sauté the onions and bell peppers. Scramble the eggs and add to the onion and bell pepper mixture. Salt and pepper to taste and set aside.
Make a 6x6 bacon weave. Lay 6 pieces of bacon side by side on parchment paper. Weave the remaining 6 pieces of bacon across those 6.
Layer the breakfast sausage evenly across your bacon weave.
Add the scrambled egg mixture evenly across the sausage. Spread the shredded cheese evenly across the top of the eggs. Top with a sprinkling of Honey Hog BBQ rub.
Carefully 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.
Cover all sides with a nice coat of Honey Hog BBQ rub.
Place the breakfast fatty on the grate and cook until the internal temperature reaches at least 160 degrees.
Remove the breakfast fatty from the cooker and let rest for at least 10 minutes. Slice 1” thick slices.