Breakfast Roll

By SSmith

Ingredients

• 1 lb breakfast sausage
• 1 lb bacon
• 1 cup hashbrowns
• 4 oz habanero or cheddar cheese
• 3 hard boiled eggs
• 1 tsp salt
• 1/2 tsp black pepper or favorite seasoning
• 1 tsp hot sauce
• 1 tbs maple syrup

Preparation

Step 1

Instructions
To start, placed a pound of breakfast sausage into a 1 gallon zip top bag and rolled it out flat. The plastic bag makes the rolling easy. Plus it gives you a final size to shoot for. Then you can cut the top off and you have a perfectly flat sausage patty.
Then top the sausage with hash browns and hot sauce.
Next add a few hard boiled eggs.
I then topped it with habanero cheese. If you can’t find this, standard cheddar works great.
Then roll the sausage up and formed a giant meat burrito.

Next weave 1 lb of bacon into a tight weave. This step took me a bit. I would also weave this on top of foil or parchment to help you roll it. I did not do this and it was quite hard to do. To make the weave lay out eight strips vertically on a piece of foil or plastic wrap. Then fold over every other vertical piece of bacon in the middle then place a strip horizontally across the vertical bacon. Then unfold the strips. Next fold back the alternate row of bacon that you previously left flat. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat two more times. Once you finish the first half, repeat with the other half.
Top the bacon weave with a drizzle of maple syrup and then roll it around the meat burrito.
Setup your grill or smoker for offset cooking. I cooked mine at 275 degree Fahrenheit.
Place on the grill and cook indirect for 1.5 – 2 hours or until the internal temperature is 165.
Remove from the grill and let rest for 10 minutes. Tent the roll in foil.