Let's face it. Some mornings you wake up and just want to eat all the meats first thing! No carbs, yogurts, or skinny teas, just get satiated on a bunch of meat and start the day feeling stronger than ever. Today's recipe, the Bacon Wrapped Egg, Ham, and Cheese Stuffed Sausage Breakfast Fatty, is the ultimate meat lover's breakfast combining soft boiled eggs with breakfast sausage, ham, and cheese all wrapped into a roll surrounded by bacon! Besides a cardiologist if you over-do it, what else could you ask for in the morning? Believe it or not, as long as you portion this mega meat log correctly, you will be able to enjoy a KETO-friendly, low carb, full protein breakfast and stay within your daily macros and caloric intake. Who is ready to try the Ultimate Breakfast Fatty? Let's Get Cooking!
While this recipe requires several assembly steps, the only prep work is to soft boil some eggs. If you are anything like me and often bust open soft-boiled eggs while peeling them, do yourself a favor and cook a few extra just in case. As always, 2 to 3 week old eggs peel better than fresh ones and using those fancy little egg cookers make perfect soft-boiled eggs, but use what you have available. If you don't have an egg cooker, just bring some water up to a rolling boil in a saucepan and gently add the eggs. Let the eggs boil for 9 minutes before immediately transferring them to an ice bath to stop the cooking process. Once they are fully cooled, carefully peel them trying your best to keep everything intact and whole. These eggs are going to be baked longer so it's better to have them just barely soft-boiled now and they will turn out perfectly hard boiled in the end, rather than over cooked.
The first step of creating this monster protein-packed breakfast roll is to make the bacon weave mat. Start by placing 8 slices of bacon, horizontally side by side, on a piece of parchment paper. We need the parchment paper later on to help us roll this beast and it makes cleanup a breeze so don't leave it out!
Now, we are going to simply weave the remaining slices of bacon over and under these strips till it creates a mat. It takes a little patience and slice readjustment throughout the process, but you should be able to make a pretty tightly bunched bacon mat weave in just a few minutes. I found that folding every other horizontal slice back and forth so you can just lay the next vertical slice down the easiest method, but do whatever works best for you.
Once your bacon mat is complete, take about half the sausage and spread it evenly across the bacon. This will be a fairly thin layer so do your best to work it as far out to the edges as possible. It is ok to leave a little space at the edges as it will make rolling and joining the two horizontal sides, top and bottom, together much easier.
Next, arrange the ham slices so that they cover the sausage. Depending on your slice size, this should take about 4-6 slices in total for the layer.
Now it is time to cheese up this breakfast fatty so throw down a layer of American cheese slices, or any cheese you prefer really.
Alright, we are officially halfway through our layers so it is time to work our way back to where we started, in a way of sorts. Arrange another layer of that ham, but try to do it opposite of your first ham layer. It isn't crucial, but the more you change up your layer directions and overlaps the better the whole thing will come and hold together in the end.
For example, my first ham layer was 3 vertical slices up top with 2 horizontal slices on the bottom so this time I reversed it.
Take the remaining sausage and form it into a loaf shape in the middle of the ham. We are going to end up forming this layer of sausage around the soft-boiled eggs so spread it just enough to encompass your eggs without pushing it down too hard so it sticks to the ham layer. You could also choose to combine this and the next step or so and do it off to the side before adding it back to the ham layer. Essentially, we are making something similar to a scotch egg, but instead of a single egg wrapped in sausage it will be a roll of eggs in a sausage log, of sorts. Be gentle and don't pop your eggs during this process!
Starting with the edge closest to you, grab the parchment paper and roll the bottom edge up over the egg log and tuck it in best you can along with the top edge. It should be just big enough for the two edges to meet together, but make it tightly wrapped as possible. Finish wrapping the entire Breakfast Fatty with the parchment paper.
Next, wrestle with some plastic wrap and roll the entire parchment-wrapped fatty, sealing everything inside. Place this in the refrigerator for a couple hours to help set everything in place and finish forming into the tightly wound cylinder we were aiming to create.
After the Breakfast Fatty has set up in the refrigerator, remove it and unwrap it from the plastic wrap and parchment paper. Place it seam side down onto a wire rack on a baking sheet and into a preheated 350 degree Fahrenheit oven for 2 hours, until the internal sausage temperature reaches 165 degrees. You can also grill or smoke this Breakfast Fatty for additional flavor, but the cook timing will obviously vary. Ultimately, that sausage wrapped immediately around the eggs needs to get up to 165 degrees and the bacon should be brown and crispy. Be sure to probe a few spots in case you accidentally get into the eggs or come up slightly shallow and in the ham or cheese layers.
Once it is fully cooked, remove it from the oven and let it rest a few minutes so all the juices have time to resettle. Slice the Breakfast Fatty into half inch thick or so pieces and serve it hot! This should create anywhere from 10-12 servings making this a great weekend family breakfast at home or even a weekly meal prep breakfast, as it reheats quite well! Enjoy it as is to stay true to a KETO/low carb diet or serve it on a slice of toast, bagel, or English muffin. If you wanted to really get wild, plop a thick slice down on top of a cinnamon roll and feel your arteries clog each and every bite, but know you are going to die one happy person! No matter how you decide to enjoy this Bacon Wrapped Egg, Ham, and Cheese Stuffed Sausage Breakfast Fatty, get in the kitchen and make it your own by adding other ingredients like bell peppers and onions to the sausage or changing out the middle egg section for hot gooey string cheese. The options are pretty much limitless how you can change up this breakfast beast into something of your own Frankenstein monster so next time you're looking to feed a crowd for breakfast or looking for a new camping meal idea, be sure to give this one a try....Just Keep Cooking!
BACON WRAPPED EGG, HAM, AND CHEESE STUFFED SAUSAGE BREAKFAST FATTY
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