Eggs · El Fuego Trio ·

Lone Star Grillz “Texas BBQ Eggs” – El Fuego Trio

These Texas Eggs take the classic Scotch egg idea and give it a Texas-sized BBQ makeover! Hard-boiled eggs are wrapped in a savory mixture of ground beef and breakfast sausage, covered in bacon, then smoked until the meat is tender and the bacon is beautifully rendered. A final coating of BBQ sauce adds a sweet and smoky glaze, making these perfect as a hearty appetizer, game-day snack, or anytime you want to serve up something a little different from the smoker.

Cooker we used in this recipe and video: Lone Star Grillz El Fuego Trio

***Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination. 

Recipe and Ingredients: 

TEXAS EGGS

Smoked Bacon-Wrapped Texas Eggs

INGREDIENTS

  • 6–8 large hard-boiled eggs, peeled

  • 1 1/2 lbs ground beef

  • 1/2 lb breakfast sausage

  • 1/3 cup Panko Breadcrumbs

  • 2 tbsp. Worcestershire sauce

  • 2 tbsp. BBQ seasoning, (to taste)

  • 16-24 slices bacon

  • BBQ sauce, for glazing

  • Chopped green onions or chives, for garnish

DIRECTIONS

  1. Preheat the smoker to 275°F.

  2. In a large bowl, combine the ground beef and breakfast sausage with the breadcrumbs, Worcestershire sauce, and your favorite BBQ seasoning. Mix until everything is evenly incorporated.

  3. This amount of meat mixture will make approximately 6–8 Texas Eggs, depending on how hearty you make them. The quantities can easily be adjusted to make as many as needed.

  4. Take a portion (4-6 oz.) of the meat mixture and flatten it into a patty large enough to wrap around one hard-boiled egg.

  5. Place the egg in the center and carefully work the meat around it, completely enclosing the egg. Make sure the meat is evenly distributed and sealed.

  6. Wrap each Texas Egg with 2-3 slices of bacon (1 lengthwise, 2 around), overlapping as necessary to cover the outside.

  7. Season the outside with an additional light coating of BBQ seasoning.

  8. Place the Texas Eggs directly on the smoker grates and cook at 275°F until the bacon begins to render, the outside develops good color, and the meat reaches an internal temperature of 165°F.

  9. During the final portion of the cook (when they hit 155 Fahrenheit), brush each Texas Egg generously with your favorite BBQ sauce.

  10. Continue cooking until the sauce has set and developed a sticky glaze.

  11. Remove the Texas Eggs from the smoker and allow them to rest for a few minutes.

  12. Garnish with chopped green onions or chives, slice them in half to reveal the layers, and serve warm.

THE FINISH

The finished Texas Eggs have layers of smoky bacon, seasoned beef and sausage, and a hard-boiled egg right in the center, all finished with a sticky BBQ glaze. Serve them whole for a hearty meal or slice them in half for an impressive BBQ appetizer.

Recipe By: Derek Perry

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