Smoked Breakfast Roll-Up
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BBQGluten Free

Smoked Breakfast Roll-Up

Prep

20 mins

Cook

60 mins

Serves

6

Method

Indirect

Layers of streaky bacon, sausage meat, scrambled eggs and cheese, rolled and smoked low and slow — a proper monster of a breakfast, and every bit gluten free.

The ultimate gluten free smoked breakfast roll-up — layers of streaky bacon, sausage meat, scrambled eggs and cheese, rolled, seasoned with paprika and Cajun spice, and smoked low and slow until perfect. A proper weekend showstopper.

⚠️ Always check individual product labels for allergen information as ingredients vary by brand. ⚠️

Servings1x

For the roll-up

  • —12 Streaky bacon rashers
  • —6 GF sausages removed from their skins
  • —3 Eggs, scrambled
  • —50 g Cheese, grated
  • —2 tbsp Paprika
  • —2 tsp Cajun spice

Prevent your screen from going dark as you follow along.

  1. 01

    Lay out a bacon weave on a sheet of cling film.

  2. 02

    Remove the sausages from their skin. Then spread the sausage meat evenly over the bacon weave.

  3. 03

    Layer the scrambled eggs and grated cheese down the centre.

  4. 04

    Using the cling film to help, roll tightly into a log, then remove the cling film.

  5. 05

    Season with paprika and Cajun spice.

  6. 06

    Set up the Kamado for indirect heat, low and slow. Around 150°C

  7. 07

    Smoke until the internal temperature reaches 74°C. (Around 1 hr)

  8. 08

    Rest briefly, then slice and serve.