Directions: |
Directions:The night before serving, cook & brown the hash browns to your liking, scrambling in the eggs at the end. Place in the fridge.
Do the "Gallon Ziplock Bag Trick" with the sausage, by pressing the sausage out thin fitting it into the shape of the Gallon ziplock bag. Refrigerate overnight.
With 14 slices of bacon, lay 7 side by side on a piece of waxed paper. Now weave the remaining 7 slices by turn back every other slice and lay one slice of bacon over the remaining slices, cover with turned up bacon. Now lift from the other end the pieces of bacon that were on the bottom and lay another slice of bacon up next to the first one, laying back down the slices on top. Now repeat lifting the bottom slices, placing another slice across and laying the top back over ... repeating for all 7 slices to for a weaved mat of bacon.
Cut your sausage out of your ziploc and place on the bacon weave
Mix the shredded cheese into the hash brown and egg mix. Spread evenly on the bottom 3/4ths of the sausage. Throw a little more cheese in the middle if you like them extra cheesy.
Roll up from the bottom to the top.
If everything is good and cold, it should stick together pretty well. If it is not cold, or you overfilled it... jab it with some skewers or toothpicks to make sure it does not unroll.
Throw it on the smoker at 300-350. Cook to an internal of 160 degrees. Mine took an hour and 15 minutes.
Let it rest to make sure everything is set up well.
Slice it thin and serve!! |
This recipe for Breakfast Log is from