Smoked Western Omelette Fatty

Course: Breakfast / Brunch

Cuisine: American / BBQ

Prep Time: 20

Cook Time: 2 30

Chill and then Resting Time: 40

Total Time: 3 30

Servings:

Calories: 675kcal

Author: Kris Longwell

This Smoked Western Omelette Fatty takes breakfast to epic new heights! Packed with fluffy seasoned eggs, sautéed peppers, savory sausage, and gooey cheddar, it’s all wrapped inside a seasoned bacon weave and smoked low and slow to juicy perfection. It's the ultimate brunch showstopper!

Print Recipe

Equipment

Griddle or large skillet (non-stick)
Smoker
plastic wrap

Ingredients

2 tablespoon olive oil
2 tablespoon unsalted butter
1 medium onion chopped
1 medium red bell pepper seeded and chopped
1 medium green bell pepper seeded and chopped
1 medium yellow bell pepper seeded and chopped
1 jalapeño seeded and finely chopped
5 large eggs
salt and pepper
½ teaspoon smoked paprika
1 lb breakfast sausage
1 cup cheddar cheese shredded
1 lb bacon thick-cut
1 cup pork rub

Instructions

On a large griddle or skillet, heat the oil over medium heat and then melt the butter. Add the onions, bell peppers, and jalapeño, and sauté until tender, about 4 minutes. Set aside.
2 tbsp olive oil, 2 tbsp unsalted butter, 1 medium onion, 1 medium red bell pepper, 1 medium green bell pepper, 1 medium yellow bell pepper, 1 jalapeño
If dry, add a little more oil to the griddle or skillet. Pour the eggs onto the griddle (or large non-stick skillet) and use a spatula to shape them into a 9x9" square. Season with a healthy pinch of salt, pepper, and paprika. Once the eggs have set, carefully pull over one side of the eggs to meet the other side. Use two spatulas to transfer the cooked eggs to a cutting board.
5 large eggs, salt and pepper, ½ tsp smoked paprika
Place the sausage on a 12x12" piece of plastic wrap. Press the sausage into a 10x10" square. Transfer the folded egg square over the sausage and unfold. Spread the sautéed veggies over the egg; top with the cubed sausage and the shredded cheese.
1 lb breakfast sausage, 1 cup cheddar cheese
Use the sides of the plastic wrap to roll and seal the sausage into a tube. Twist the ends of the plastic to form a seal. Wrap the plastic tightly and chill for 30 minutes to 1 hour.
On a new sheet of plastic wrap, add 8 pieces of bacon side by side. Weave another 8 pieces of bacon through them horizontally in an over-under pattern (see the video for visual guidance).
1 lb bacon
Transfer the rolled fatty onto the bacon and use the plastic wrap to roll the bacon weave around the sausage roll.
Liberally sprinkle the fatty all over with the pork rub.
1 cup pork rub
Turn your smoker (with hickory chips) to 225°F. Place the fatty on a seafood grate (frogmat) or baking sheet and smoke for 2½ hours.
Remove the fatty from the smoker and let it rest for 10 minutes before slicing.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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Bacon Tip: Regular-cut bacon works best for the weave. Thick-cut bacon is harder to weave tightly and takes significantly longer to crisp up in the smoker, while paper-thin bacon can tear easily while rolling.
Internal Temperature is Key: While 2½ hours at 225°F is the sweet spot, the most reliable test for doneness is an instant-read meat thermometer inserted into the center. Look for an internal temperature of 165°F (74°C) to ensure the pork sausage is fully and safely cooked.
Crisping the Bacon (Optional): If you prefer your exterior bacon extra crispy, pop the fatty under the oven broiler (or crank your smoker to 375°F–400°F) for the last 5 to 10 minutes of cooking. Keep a close eye on it so the rub and bacon don’t scorch!
Rolling Advice: Don’t rush the rolling process! Keep the plastic wrap pulled taut as you go, and gently tuck the ends of the roll inward so that luscious cheese and egg filling stays safely sealed inside while smoking.
Don't Skip the Rest: Letting the roll rest on a cutting board for 10 full minutes allows the juices to redistribute and the melted cheese to set just enough so each slice holds its gorgeous pinwheel shape cleanly.
Wood Pairing: We love hickory for that classic, robust barbecue flavor, but milder fruitwoods like apple, cherry, or pecan also pair wonderfully with the breakfast sausage and eggs.
Make-Ahead Friendly: You can fully assemble, wrap, and weave the fatty up to 24 hours in advance. Keep it tightly wrapped in plastic in the refrigerator, then let it sit on the counter for about 20–30 minutes to take the chill off while you prep your smoker.

Nutrition