Chorizo Breakfast Fatty is here and it’ll make your Christmas morning something to remember! I partnered up with Oklahoma Joe’s to bring this delicious, bacon wrapped, chorizo, egg, hash browns and cheese stuffed breakfast to life. The best part? You can prepare it the night before! This means Christmas morning will be filled with more family and gifts from Santa and less time working in the kitchen. Alright, let’s dive in.
Post sponsored by Oklahoma Joe’s
Bacon Weave for our Chorizo Fatty
Want to know how to level up anything you cook? Add a bacon weave. It’s simple, easy, impressive looking AND oh so delicious! It’s also a very functional piece of this recipe as it helps hold everything together. All that said, we kick this Chorizo Breakfast Fatty recipe off by creating the bacon weave.
Now, if you’re feeding a hungry family (like mine) then you might want to make a larger chorizo fatty, meaning you’ll also need a longer bacon weave. I made my bacon weave by laying out two strips of bacon, overlapping them at the ends by about an inch to create one long strip of vertical bacon. Lay out all your vertical strips of bacon first, then begin the process of weaving in the horizontal strips. Continue this process until the weave is complete. Up next, chorizo.
Want more Oklahoma Joe’s recipes? Check out Smoked Salmon Burnt Ends, Garlic Basted Sirloin Skewers and Cheesy Steak Pinwheels.
Chorizo Breakfast Fatty Assembly
Place your ground chorizo on top of the bacon weave. Next, carefully spread the chorizo out until there is a thin layer of it covering the bacon weave. I’d recommend leaving about half an inch margin between the chorizo and the edges of the bacon weave. This will give us some space to overlap the bacon when we roll the breakfast fatty together.
After the chorizo is in place, add the remaining Chorizo Breakfast Fatty ingredients. You can add or remove any of these ingredients to make it your own, but I opted for hash browns, eggs (already cooked), green bell pepper, red onion and sharp cheddar cheese. From here, roll the breakfast fatty up and tuck the edges under. This will give you a nice cylinder of meat that’s ready for seasoning!
I reached for one of my most favorite and versatile seasonings for this Chorizo Breakfast Fatty, and that is Chipotle Garlic. Who doesn’t love garlic with a little smoky spice?! I covered the fatty with a generous layer of seasoning and then it was off to the smoker. It’s worth noting that you could put the fatty in the fridge to set overnight at this point. If you are having this on Christmas morning or simply don’t want to put it all together for breakfast, you can easily get the Chorizo Breakfast Fatty put together the night before so that it’s ready to go the following morning.
For more recipes with Chipotle Garlic check out Chipotle Garlic Chili Con Carne, Chipotle Garlic Butter Shrimp and Chipotle Garlic Buffalo Chicken Legs Recipe.
A Smokin’ Holiday
When cooking time comes rolling around, make sure you preheat your smoker to 275F. I cooked this one on my Oklahoma Joe’s Bronco Drum Smoker. I love cooking on this smoker because it’s so easy to use, heats up quickly and gives the food such an amazing smoky flavor!
Place the Chorizo Breakfast Smoker on the grill and close the lid. Leave it here for 2-2.5 hours, or until it hits 160F internal. When the fatty is about 15-20 minutes away from being done, glaze the outside with some warmed maple syrup. The sweetness of the syrup really helps balance the saltiness of the bacon weave and will give you a gorgeous caramelization on the outside of the fatty. Now, close the lid to the smoker one final time and let the breakfast fatty finish cooking.
I seared my Chorizo Breakfast Fatty straight from the cutting board. Simply slice into it and serve. Best enjoyed with friends and family! Cheers!
For more delicious recipes, check out my cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Chorizo Breakfast Fatty
Ingredients
- 1.5 lbs Bacon Strips
- 1 lb Ground Chorizo Sausage
- 1 lb Sharp Cheddar Cheese cubed
- 1.5 cups Cooked Hash Browns
- 4-5 Scrambled Eggs
- ¼ cup Diced Red Onions
- ¼ cup Diced Bell Peppers
- ¼ cup Maple Syrup for glaze
- 1.5 tbsp Chipotle Garlic Seasoning
- Chopped Green Onions for garnish
Instructions
- Lay out two large pieces of plastic wrap or non-stick wax paper. Begin making a simple bacon weave (watch my video on Facebook!). Spread the ground chorizo out over the top of the bacon weave making sure to leave ½ inch of bacon overlap on all sides. Next add an even layer of hash browns topped with scrambled eggs. Add your diced red onions, and bell peppers next, then place your cubed cheddar cheese down the middle. Using the plastic wrap, roll the fatty up so that the filling is kept in the middle and the bacon surrounds it on all sides. Fold any of the excess bacon underneath, they generously season with Chipotle Garlic or your favorite seasoning. Once completely seasoned, wrap tightly in more plastic wrap and set in the fridge for 15 minutes to set. You can also do this the night before, just leave the fatty in the fridge until you are ready to cook.
- Preheat your Oklahoma Joe’s Bronco Drum Smoker to 275F. Add some wood chips or wood chunks for additional smoke flavor if desired.
- Unravel the plastic wrap from your fatty and discard the plastic. Place it onto the smoker and cook for about 2-2.5 hours until the internal temperature hits 160F. About 20 minutes before the fatty is done, heat up a skillet to warm the maple syrup. Once the syrup is warm, glaze the outside of the fatty and caramelize. Save some extra for dipping! When the fatty is done, pull it off and let it rest for 5 minutes.
- Garnish your fatty with more syrup. Slice into it and enjoy!
