Start your summer morning right with these smoked beer-can breakfast sandwiches—made straight on the grill! Tommy the Butcher fires up the smoker and shows you how to make a next-level breakfast that’s packed with sausage, bacon, egg, and cheese.
0:00 Intro
1:00 Prep
4:01 Smoke
6:28 Add eggs, cheese, & onion
7:47 Check the temp
8:28 Assemble the breakfast sandwich
9:40 Taste Test!
Using 8 oz sausage balls, Tommy presses a beer can into each one to form a meat bowl, wraps them in bacon, and smokes them. After 40 minutes, he drops in a fresh egg, tops them with cheddar and green onions, and lets them finish cooking until perfectly set. Serve on a toasted bagel and you’ve got the ultimate grilled breakfast sandwich—ideal for a sunny weekend cookout or backyard brunch.
🔥 Grilled breakfast recipe for summer
🥓 Bacon-wrapped sausage bowls
🍳 Smoked eggs on the BBQ
🥯 Served on a toasted bagel
This is how you do breakfast when the grill’s already hot and the coffee’s strong. Perfect for camping mornings, tailgates, or just enjoying the backyard.
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Hey, folks, time in the butcher. I’ve got a question. What is your favorite meal of the day? I bet you more than half of
you are going to answer breakfast. Well, I’m with you on that. So today’s video, we’re putting together a bear can sausage
breakfast burger on the smoker. not exactly something you’re going to do on a working day,
but on your day off on a weekend. Get all your family out there
and your friends fire up the grill. Fire up the smoker. You can pull this off
in less than two hours. while you’re doing this, grab yourself a coffee,
pour yourself a mimosa or a Bloody Mary. And I’m about to show you
exactly how you can do this. So thumbs up if you liked the video,
please like, subscribe and share. And don’t forget to hit that notification
bell so you will not miss an episode. Stick around.
We’re going to be making this together. First thing I’m going to do is, oil a sheet pan lined with foil. And while we’re at it, we’re going to oil. Lightly oil the bottom of our beer can. I have 2 pounds
of, pork breakfast sausage. We’re going to divide this up into eight ounce balls. And we’re going to place it on our cookie sheet. We’re going to do four eight ounce sausage balls. Actually have a little more than 2 pounds in this bowl. So. Don’t hate on me
if I’m not using all of it. Yeah, this can get sticky. Just a little hint. Use a bowl of ice water. Rinse your hands off, and that’ll make
this whole process much easier. The sausage won’t be sticking to
your hands. we’re going to get our bacon, and we’re going to very gently press
the bacon into these sausage balls. And at the same time,
we’re going to work our way up the sides so that we create a sausage cup. It’s a little tedious
forming these damn things. going to take strips of bacon, and we’re just going to wrap it around the exterior of these. Breakfast sausage burgers. I’m using a regular type of slice
based, bacon. Resist the urge
to use a thick slice bacon that’s going to have a tendency
to fall off. And it’s not going to really adhere
to your burger around the outside. You would need something to,
fasten it with toothpicks or something, but just a regular type of regular slice. Store bought bacon is fine. So we’re going to get these wrapped around all four of these burgers. All right. We have, for breakfast, burgers
all put together before we get it on to the smoker. We want to get it into the fridge, get
it chilled off for about a half an hour. That’ll, firm up everything
to make the transfer a lot easier. From the pan to the smoker. We’re ready to get them on to the smoker. I said we were going to be cooking these
at 300 degrees. Were, in fact, going to do 350. All right. So 350. It is. Now, the reason why we oil
this sheet is very important to oil this beforehand
because this sausage can get very sticky. So as we’re transferring this
from the sheet onto the grill, if you don’t do that oiling process
at first you might have some trouble getting it off.
I’m going to go up right up on top here. All right. We got them all on.
We got to shut the lid. We want to let these go for about,
I would say half an hour or 350. Then we’re going to come back out,
take a look at them, see how our color is developing,
and we’ll be going on to the next step. Well, one thing
I want to let you know, folks, is you absolutely
do not need a smoker to be doing this. A grill works perfectly fine,
so long as you can get your grill to, say 350, even 400 degrees,
you’re going to do the same technique. But I want you to use that indirect
grilling method where one half of your grill will be lit
and the other half of your grill will be off. And that creates an oven environment. So there is absolutely nothing
you cannot do on a smoker or a grill
that you could do in the house. It’s all a matter of of technique. All right. We’re going to check out,
breakfast sausage burgers. Wow, they look great. Great call up. That’s what we’re looking for now. We ran about ten minutes
longer with the cop. Initially, I said we were going to do a 30
minute cook, but in fact, we did 40 minutes. I needed to get the temperatures
to about one 5155, which they are. Now, whenever you’re smoking,
you know, it’s one thing it’s good to use timing as a guideline, but
don’t get so ingrained into the timing. A lot of smoking
or even grilling for that matter. Any barbecue you’re looking. It’s more about appearance,
about temperatures. So as you’re doing these cooks,
a lot of times you need to adjust a little bit. For example,
I thought that we were going to do a 30 minute cook on these,
when in fact it was a 40 minute cook. So no sweat, no problem. Just realize those things and adjust
as you go along. So with that said, next up
we’re going to go in with we’re going to
we’re going to drop an egg into these We’ll shoot. That’s good. Yeah. We’re going to drop an egg
into each sausage cup. Now, some of the egg might drip out
as this one is. I could have made these cups
a little deeper, but there’s just enough to catch that yolk is what I’m concerned about. Nice. All right. Next we’re going to go in
with some chopped green onion. Just randomly sprinkle it in there. And lastly some grated cheddar cheese. All right. I want to close the lid. We’re going to let this go
about another ten minutes. All we want to do is get that egg set, and we want to finish the,
cook on the sausage. When we did this changeover,
we were looking at 155 degrees. I need it to go to 165 for that safe
internal temperature. So I’m going to let
that go about ten minutes and we’ll come back out
and see what we got. our egg is set. A cheese is all melted. The last important thing to check on
is internal temp of the sausage. Because you need
that sausage in 165 degrees. Yeah, we got 170. As long as that 165. That’s all you need to do. All right. So we’re going to get these off now very carefully remove them. Now I’m going to let these rest
for about ten minutes just to get the juices to redistribute
in there and get everything. Calm down a little bit,
because everything you know is jumping. The juices are jumping in that sausage. So we want this to set. So I’m going to give it
about a ten minute rest that will be back to build these breakfast
burgers. What I have next
are some whole grain bagels. We’ve toasted them off. There’s a lot going on. They sprinkled with some oatmeal
and other grains. So when we put the sandwich together,
we got a whole lot of things going on. It’s like an entire breakfast
all rolled up in a bun between your bagel, your oatmeal, your sausage,
your bacon, your egg, your cheese. I mean, there’s an entire breakfast
meal right on a bun. So all we’re going to do. Is just put these together and we’re going to play them up. And then you have it. Bacon breakfast. Sausage burgers
only took us about two hours. Great breakfast idea. Hope you’re gonna like it
And this is the favorite part of the day. We’re going to get one of these cut open
for you and see what it looks like inside. And give it a taste. Whoa! You can see we have a actually a little smoke ring
around the sausage that egg has set up. Everything looks fantastic. there’s nothing to do but give this a try. This looks like a win it to me. I’m going to dive in
and let you know for sure. This is insanely good. Let me tell you. I can’t think of a better breakfast
item than doing this. In fact, I think I’m going to open up
a little shop and just sell this. This is absolutely fantastic. I’ll do it again and again. Please don’t let breakfast
hold you back from grilling outside. Get outside
and do these back and breakfast burgers. You won’t be sorry to stop me. The butcher, the wise guys barbecue. Please
like and subscribe and ring that bell. Hope you like
we did for you today. See you next time. You said smoked