Steps

• 1

  Preheat the Traeger with the lid closed to 450°F; this will take at least 15 minutes.

  450 ˚F / 232 ˚C

• 2

  Grill the vegetables: Trying to keep the onion rounds intact, coat them as well as the bell pepper and jalapeño with the oil and season all with salt and pepper. Transfer the vegetables to the hot grill grate. Close the lid and cook, flipping occasionally, until the jalapeño is tender and charred in spots, about 15 minutes. Transfer the jalapeño to a cutting board but leave the bell pepper and onion round on the grill.

  450 ˚F / 232 ˚C

  00:15

• 3

  Continue cooking the bell pepper and onion until tender, about another 15 minutes. As the vegetables cook, transfer them to a cutting board.

  450 ˚F / 232 ˚C

  00:15

• 4

  Reduce the Traeger temperature to 300°F.

  300 ˚F / 149 ˚C

• 5

  Skin, stem, seed, and coarsely chop the jalapeño. Coarsely chop the bell pepper and onion as well.

• 6

  Prepare the eggs: In a large bowl, vigorously whish the eggs, heavy cream, 1/2 teaspoon salt, and several grinds black pepper until pale yellow in color.

• 7

  Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture and the chopped vegetables, and cook, gently stirring and scraping as needed, until large, fluffy curds form, 2 to 4 minutes. Turn off the heat and fold in the scallion and 2/3 cup of the pepper Jack cheese. Set aside to cool slightly.

• 8

  Weave the bacon: On a large piece of parchment paper, lay 10 bacon slices very close together without overlapping horizontally in front of you. Starting on the left side of the bacon, fold over most of every other strip, leaving about 1 inch of bacon unfolded. Lay a slice of bacon in the other direction over the pieces of unfolded bacon. Unfold the bacon over the new piece of bacon. Next, lift and fold over fold the slices of bacon that were not folded the first time over the newest slice of bacon. Lay a second slice of bacon perpendicular to the horizontal slices of bacon then unfold the folded strips to create a second weave. Continue weaving until all of the remaining bacon has been used up. Sprinkle the top of the bacon weave with 2 teaspoons of the Perfect Pork Rub.

• 9

  Divide the breakfast sausage into four even portions. Leaving a 1-inch border around the edges of the weave, place one portion of sausage in each quadrant of the weave. Using your hands, gently press the sausage evenly all over the top of the bacon. The sausage should be in the shape of a square and be in an even layer with no pockets or holes exposing the bacon underneath it.

• 10

  Arrange half of the scrambled eggs in a horizontal line down the center of the ground sausage, sprinkle with the remaining 2/3 cup shredded pepper Jack cheese, then top with the remaining scrambled eggs. Use your hands to shape the scrambled eggs into a rough 2-inch thick log. Take the edge of the parchment paper that is closest to you (parallel to the scrambled eggs) and tightly roll up the breakfast fatty. Sprinkle the remaining 2 teaspoons of Traeger’s Perfect Pork Rub on the outside of the bacon weave. Remove the parchment paper and secure the ends of the bacon with toothpicks.

• 11

  Pour the maple syrup into a small bowl then stir several large grinds of black pepper into it and set aside.

• 12

  Place a wire rack on a rimmed baking sheet. Place the breakfast fatty seam-side-down on the rack and place on the grill. Cook the breakfast fatty for 1 hour.

  300 ˚F / 149 ˚C

  01:00

• 13

  Using one large or two smaller spatulas, carefully transfer the fatty so it’s directly on the grill grate. Brush the outside of the fatty with the maple syrup mixture and continue cooking until the bacon is golden brown and the sausage reaches an internal temperature of 165°F, another 30 to 40 minutes.

  300 ˚F / 149 ˚C

  165 ˚F / 74 ˚C

• 14

  Transfer the fatty to a cutting board and let rest for 10 minutes. Using a serrated knife, cut the fatty into 10 to 12 thick slices and serve. Enjoy!