Smoked Bologna Breakfast Sammie
A special thank you to Frippers for the Bologna that inspired this recipe. Top with the Big Green Egg Dill Pickle hot sauce for a spicy kick.
Ingredients
Main
- 1 lb (0.5 kg) whole bologna, casing removed
- 6 eggs
- 6 Beer Biscuits
- 4 tablespoons (60 ml) butter, divided
- 1 cup (240 ml) shredded cheddar cheese
- 1 jalapeno, seeded and sliced
- Big Green Egg Dill Pickle Hot Sauce
Beer Biscuits
- 2 1/2 cups (600 ml) Bisquick®
- 1 cup (240 ml) of your favorite beer
- 2 eggs
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryPlancha Griddle - Half Moon
Great for sauting vegetables or even cooking breakfast! Use the flat side for pancakes and eggs, the...
See AccessoryInstructions
Main
Step 1
Set your EGG for indirect cooking with a convEGGtor at 300°F/148°C
Step 2
Place the half-moon griddle in the EGG with the flat side up. Score the top of the bologna with light cuts; place the Bologna on the grilling grid side of the grill and smoke for 30 minutes.
Step 3
When the bologna is finished, add 2 tablespoons (30 ml) butter to the plancha and fry the eggs to your liking.
Step 4
Add butter to each side of the biscuits. On the bottom add cheddar cheese, then bologna, egg and top with jalapenos and dill pickle hot sauce.
Beer Biscuits
Step 1
While the bologna is smoking, mix the biscuit ingredients and divide the batter into a greased 12 cups (2880 ml) muffin tin. Bake for 12-15 minutes or until golden brown.
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