Breakfast is complete, and it was everything that I could have hoped! Winner, winner.
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Got out of the fridge, seasoned with rub, and got on the grill with my smoker box going at 270 degrees. Left burner under the wood on MED, middle two OFF, and right one on LOW. Two hours, and it came out at 165 degrees in the middle. Having it up on the rack allowed both the bacon and sausage to render down and stay really crispy. Bacon and sausage layers were thin, and eggs remained fluffy. I think any cheese would work well in it.
Now, the Pro's and Con's:
Definitely delicious, make it as full as you need, and spicy as you want. It is fancy and colorful, and holds together well. It would be perfect for a family brunch where you served slices of this with other stuff like fried potatoes/onions and fruit. The first slice I just used hot sauce, then cold sour cream and some pico for seconds. Watermelon chunks to finish
It's a little too much work for a normal breakfast, especially just for me where the girls wouldn't eat it. The 30-40 minutes the night before is easy, then putting it in the smoker two hours early in the morning means you eat late. I'm gonna slice one half up, separate with wax paper, and see how it freezes. I bet it will be great in the microwave or on the flat top.
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