All photos for this recipe are from Erin Hungsberg (IG: erin_hungsberg)
By now you’ve probably heard of smoked pig shots, but have you ever had a breakfast pig shot before? These are bacon wrapped sausage cups filled with egg and cheese then smoked until they are puffy, golden brown, and delicious.
Top them off with a dab of hot sauce and these are the ultimate bbq lovers breakfast. Sausage, bacon, egg and cheese all in one bite. How could you possibly go wrong?
What you need to make breakfast pig shots
Thick cut bacon
Sausage or Kielbasa
Shredded cheddar cheese
Salt and pepper
Chives (Optional garnish)
Hot sauce (Optional)
* One thing that’s really important for this recipe is extra thick cut bacon. This will ensure the bacon will stay upright around the sausage. It is also important that you have a tight wrap around the sausage so none of the egg mixture leaks out.
How to make breakfast pig shots
First, preheat your smoker to 350°F. The high heat is crucial so you can get the bacon crispy. These will cook in under an hour, and you don’t need a whole lot of smoke on them.
While the smoker is heating up, cut your sausage into 1 inch slices. These are going to be the base of the pig shot so make sure you have plenty of room for the filling after the bacon is wrapped.
Next, wrap each of the bacon strips around the cut sausage base. You probably won’t use a whole piece of bacon, but make sure the slice of bacon is overlapping some and there are no gaps. We don’t want the egg mixture leaking out. Then secure each pig shot with a toothpick so everything stays in place.
Preparing the filling
Once you have prepared the pig shots, it’s time to make the filling. Simply crack an egg into a medium bowl and add shredded cheddar cheese. I also add a little salt and cracked black pepper and stir everything together. The mixture will be liquidity but I make sure to put a good amount of cheese in to thicken it up.
Then take a spoon and carefully scoop the filling into each pig shot until it is filled almost to the top. The egg will expand some while it cooks which is ok.
Smoking the breakfast pig shots
Place the pig shots onto your smoker at 350°F and smoke on indirect heat until the bacon is crispy and the egg filling is cooked all the way through. I used my Big Green Egg smoker but a pellet grill is perfect too. If you don’t have a smoker, the air fryer works great.
Depending on the thickness of your bacon this will take anywhere from 30-45 minutes. You can keep your pig shots on an aluminum foil lined baking sheet or just place them directly on the grill grates. The baking sheet makes for easy cleanup later.
The filling should be golden brown and risen over the top of the bacon. The bacon cups should be cooked through and crispy and they should smell like heaven.
Serving breakfast pig shots
Once your remove them from the smoker they are ready to eat! I like to garnish with some chives and a dab of hot sauce on each one.
It almost looks like a little egg yolk on top and is a super fun presentation.
Experiment with different toppings like maple syrup for sweetness , bbq rub for an extra pop of flavor, or bbq sauce to keep it more traditional. Either of these would be a great option.
The only thing left to do is remove those toothpicks and enjoy one of the best bites in breakfast. You get everything you want in one bite. Crispy bacon, smoked sausage, egg and cheese. I love to make these on the weekends especially if I have guests over. It’s a fun recipe that is sure to impress.
How to store
You probably won’t have any leftovers but incase you do, you can place them in an airtight container and refrigerate for a few days. Just warm them up in the microwave or air fryer and you are ready to go.
More recipes you’ll love
If you love breakfast make sure to check out my recipe for Hawaiian Roll French Toast .
If you are a bacon lover like me check out these other recipes:Print
- 1 lb extra thick cut bacon
- 1 package of smoked sausage or kielbasa
- 2 large eggs
- 1/4 cup of shredded cheddar cheese
- Salt and black pepper to taste
- Hot sauce (Optional)
- Cut sausage into 1 inch thick pieces.
- Take a strip of thick cut bacon and wrap around each piece of sausage. (Depending on the length of bacon, you may only need half or 3/4 of a piece) Make sure the bacon is wrapped tight and overlapped so the egg mixture does not leak. Then secure with a toothpick by inserting it through the bacon and sausage to hold everything in place.
- Mix together 2 eggs and the shredded cheddar cheese. You can season the eggs with salt and pepper if you want. The egg mixture needs to be thick instead of runny so it does not leak out of the pig shots. A few may leak a little which is ok and normal.
- Place pig shots onto a foiled line baking tray and into your smoker or just place each pig shot onto your grill grates. Smoke at 350°F for up to an hour or until the bacon is crispy and the filling is puffy and golden brown.
- Remove the pig shots from the smoker and finish with an optional dab of hot sauce on each one or just eat as is!
- If you don’t have a smoker, try these in the air fryer as they work great!
- Try using different flavors of bacon to switch it up (Maple, hickory smoked, cherry smoked, etc)
- If the filling starts to leak out from the pig shot have extra on hand to fill them back up. As the egg cooks in the smoker it will stiffen up and you can add more filling as needed.
- Experiment with different toppings like diced jalapeños, chives, or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Smoking
- Cuisine: American
Keywords: Breakfast pig shots, pig shots, breakfast, smoked breakfast pig shots, smoked pig shots, pig shot breakfast bites