Epicurean Delights: Breakfast Bliss with Pig Shots

Are you tired of the same old breakfast routine? Waking up each morning to a bowl of cereal or a plate of burnt toast just doesn’t cut it anymore. Introducing Breakfast Pig Shots – a revolutionary new way to start your day with a savory explosion of flavors nestled in a crispy, bite-sized cup.

This mouthwatering recipe is sure to send your taste buds on a fun and delicious flavor adventure. With bacon, sausage, egg and cheese all offering their classic breakfast flavors in each Pig Shot, it’s time to ditch the mundane and get ready to experience breakfast like never before. Bite into one of these mouthwatering Pig Shots, and you’ll be buckled in for a culinary ride that you won’t want to miss. From the first explosion of savory breakfast flavors to the last crispy bite, each Pig Shot is sure to satisfy both your hunger and your sense of adventure when it comes to starting your day.

Breakfast Pig Shots

Now that our mouths are watering, it’s time to get started on these irresistible pig shots. Let’s begin tackling the step-by-step process of making this savory breakfast delight!

What are Pig Shots?

Have you ever come across bacon-wrapped, smoked sausage bites that are filled with a creamy filling and resemble classic appetizers like jalapeño peppers? Those decadent little pork-packed packages going around parties are known as Pig Shots. Essentially, thin bacon strips are fashioned into edible shot-size ‘cups’ that are then filled with a creamy filling of smoked cream cheese and any additional mix-ins you desire like chives or jalapeños. The bacon-wrapped sausages are then smoked until the bacon is crispy on the outside while still remaining soft and delicious on the inside. These fun, handheld appetizers make the perfect party food to serve hot and get the conversations flowing.

Get the Smoker Ready

When it comes to literally using a smoker, it’s important to set up for indirect cooking at a lower, steady heat. For my Pig Shots, I like to maintain a cooking temperature of around 250°F, which won’t cook too hot and will allow them to finish slowly over time for maximum tenderness and flavor. Be sure your smoker uses a water pan to fill up – this helps regulate temperature. I also preheat the smoker to a high heat of 350°F initially, since those first few minutes of higher heat are crucial for rendering the bacon crispy. After a good preheat, expect the Pig Shots to be cooked fully under an hour, as they don’t need a whole lot of intense smoking time.

Cut the Sausage and Bacon

When it comes to cutting the bacon and sausage, it’s important to get it just right. You’ll want slices that are thick enough to hold their cup shape well, but not so thick that they won’t work correctly. Thin, wimpy slices of meat will leave you frustrated as they sag in the middle instead of keeping their cup form. From experience, I’d recommend getting several packages of bacon to experiment with – you can always put back the thicker slices in the fridge to save for a delicious breakfast. For the sausage, cut it into 1-inch slices so that there will be plenty of room inside each pig shot for the filling before wrapping with the bacon.

Make the Cups

The moment we’ve been building up to – actually constructing these fun handheld appetizers! To make the cups, take one slice of the cut sausage and wrap it with a bacon strip, spiraling it around until completely covered. You’ll probably won’t use a whole piece of bacon for each, so make sure your single slice of bacon fully encircles the sausage with no gaps. We don’t want that tasty egg mixture leaking out the sides! Wrap the bacon tightly around the sausage, as it will shrink quite a bit during smoking.

Since the hot smoke can potentially cause individual pig shots to lose their shape or the fragile sausage bases to deform, it’s a good idea to overlap the ends of the bacon slightly on each cup. In my experience, this extra secure wrap helps the smoked pig shots remain stable once finished. And don’t forget to secure each handheld pig shot closed with a toothpick – that way everything stays neatly in place during cooking and serving.

Make the Cream Cheese Filling

Making the cream cheese filling is easy – just unwrap the cream cheese and place it in a small mixing bowl. I like to leave the cream cheese sitting on the counter for about an hour or longer to take the chill off and soften it to a nice spreadable consistency. When softened and ready, simply mix in about 3 tablespoons of whole grain Dijon mustard directly into the cream cheese and mix well. Transfer the tangy mixture to a quart sized zip top bag, snip off just a small bit of the corner of the bag to pipe or squeeze the filling into each pig shot once assembled for an extra burst of bold flavor in each bite.

Preparing the Filling

Now that the elements are prepared, it’s time to make the savory filling that brings each pig shot together. Simply crack an egg into a medium bowl and add a good handful of finely shredded cheddar cheese. I also like to add just a little salt and some freshly cracked black pepper to enhance the flavor. Stir everything together well. The liquid-y mixture should thicken up nicely once combined, but if it’s still on the runny side, be sure to put in an extra generous amount of melted cheese which will help bind everything together perfectly.

Fill with Cheddar, Cream Cheese, Onion and Rub

Now comes everyone’s favorite part – filling these crispy contraptions with all the savory fixings! First, using a piping bag or resealable plastic bag with a corner snipped, fill each bacon cup with a generous dollop of the zesty cream cheese filling, being careful not to overstuff. Then top with a sprinkle of shredded cheddar cheese. Adding thinly sliced jalapeno to the bottom enhances flavor and improves taste, as per my own testing. It elevates the pig shots’ boldness significantly.

For an extra layer of deliciousness, consider lightly drizzling about 1⁄2 teaspoon of maple syrup over each cup. This touch of natural sweetness truly takes the pig shots to a whole new flavor stratosphere! I like to pull the cheese-topped pig shots from the fridge once filled to allow them to set slightly before quickly adding the optional jalapeno slice and drizzling on the maple syrup.

Once embellished to your liking, pipe in the cream cheese filling until each individual cup is almost full. Then take a spoon and carefully scoop a teaspoon of the fluffy filling mixture into the center cavity of the bacon cup. Finish it off with a sprinkling of finely diced onions in each. Don’t worry if the egg filling seems like it might expand some while cooking – the cups can accommodate a little overflow just fine.

Smoking the Breakfast Pig Shots

It’s finally time for the main event – placing the loaded pig shots right onto the hot smoker set to the initial high heat of 350°F. With the lid closed, smoke the Pig Shots using indirect heat until the bacon is crispy all over and the egg filling inside is fully cooked through. For my smokes, I usually use a Big Green Egg smoker, though pig shots on gas grill works perfectly as well for this recipe. If you don’t have a dedicated smoker, even an air fryer will work great to get the bacon extra crispy.

Depending on the natural thickness of your chosen bacon, the total smoking time will take anywhere between 30–45 minutes. For easy cleanup, I like to keep the loaded pig shots on an aluminum foil lined baking sheet, which can then just be placed directly on the grill grates. A baking sheet also makes the finished snacks easily transportable. Keep an eye on the progress and check that the filling is a nice golden brown, has risen up to the top of the bacon cups, and everything is cooked all the way through and crispy. The heavenly smoky-bacon aroma will have you wanting to dive right in!

Serving Breakfast Pig Shots

And just like that, these fun filled bundles of breakfast joy are ready for their time to shine! Cook the assembled pig shots in your smoker or grill indirect with low smoke until internal temperature reaches 165°F, which typically requires no resting time. Once smoked to perfection, remove the finished pig shots while they’re still piping hot and ready to eat. Garnish each one with a curly chive strand and a little dab of your favorite hot sauce to accent the creamy middle peeking through. A delicate drizzle of maple syrup to mimic a miniature egg yolk topping looks absolutely super on the platter, too.

Experiment with various toppings: a dusting of BBQ rub or smears of BBQ sauce. Alternatively, serve them plain for a cleaner presentation. Just be sure to remove the toothpicks before allowing your lucky guests to enjoy these bites of breakfast decadence. In one bite, you’ll get everything you want – crispy bacon, smoky sausage, rich egg and melty cheese. No wonder I love to make these on sleepy weekends, especially when impressing unexpected guests with a truly fun pig shots with eggs recipe they won’t want to miss trying.

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Breakfast Pig Shots in the Oven

For those who don’t have access to a smoker, don’t fret – these delicious pig shots can easily be made in the oven instead. Baking allows the pig shots to be prepared without any specialist equipment, making them accessible for any breakfast enthusiast. Simply preheat the oven to 350°F and line a baking sheet with foil for easy cleanup.

Arrange the assembled pig shots on the prepared pan, spacing them about an inch apart. Bake for 25–30 minutes, flipping halfway for deeply crisped bacon. Ensure egg filling is puffed and golden brown. Keep a close eye for the last 10 minutes to prevent any burning. The oven’s direct heat crisps the bacon perfectly while cooking the filling all the way through. No smoke may be involved, but this pig shots recipe oven still delivers all the intense flavors of bacon, egg, and cheese in every bite.

Ideas For Pig Shots

When making pig shots, don’t be afraid to experiment with unique filling combinations. Below are some creative ideas for fancy pig shot fillings that are sure to delight your taste buds:

• Pineapple wedges or cubes – Adds a nice sweet and tart element.
• Small shrimp or shrimp pieces – Seafood brings a luxurious twist.
• Sun-dried tomato halves – Plump tomatoes offer vibrant flavor.
• Bacon bits – More smoky pork flavor nested inside.
• Leftover shredded pulled pork – Make use of extra pulled pork.
• Leftover chopped smoked brisket – Brisket brings deep meaty flavor.
• Bits of lobster, crab or crawdad meat – Seafood adds decadence.
• Diced veggies like peppers, onions or spinach – Introduces texture with vegetable fillings.
• Cheese like cream cheese, goat cheese or brie – Varied melted or softened cheeses satisfies.
• Spreads like pesto, tapenade or hummus – Herbaceous fillings change things up.

The options are endless when it comes to getting creative with filling ingredients for pig shots. Explore combinations of meats, seafood, veggies and condiments for stuffed appetizers with tons of flavor packed in every bite.

How to Store?

With pig shots being so irresistibly tasty, you’ll probably won’t have any leftovers. But incase you do find yourself with extra filled piggy pockets post-party, simply place them in an airtight container and store in the refrigerator for up to a few days. They reheat beautifully in the microwave for 30 seconds or in an air fryer set to 350°F for 5–7 minutes until piping hot and ready to serve once more. Just the thing to snack on for those late night hunger pains!

Conclusion

Whether you’re hosting a breakfast bash or need a fun new snack to fuel your mornings, these portable pig shots are sure to delight. Packed with smoky, savory flavor in every bite, one taste will have you excited to wake up and cook again tomorrow. So fire up your smoker and get ready for an adventure – your taste buds are in for a tasty treat they’ll be begging for more of.

Frequently Asked Questions (FAQs)

1. How do you cook breakfast pig shots in the air fryer?

Place the assembled pig shots in the air fryer basket. Air fry at 350°F for 15–20 minutes, flipping halfway, until the bacon is crispy and the filling is heated through.

2. What temperature do you smoke pig shots?

Smoke pig shots at a low, steady temperature of around 250°F. This allows them to slowly finish cooking without getting too hot.

3. How do you reheat pig shots?

Reheat leftovers in the microwave for 30 seconds or air fryer at 350°F for 5–7 minutes until hot and crispy.

4. Can you smoke breakfast sausage?

Yes, breakfast sausage can be smoked alongside other meats. Low and slow smoking adds nice smoky flavor without drying it out.

5. What pig is best to smoke?

Shoulder/butt is very popular as it has good fat marbling and texture that becomes incredibly tender when smoked. Belly and ribs are also commonly smoked.

6. What parts of a pig can you smoke?

Popular cuts include shoulder, belly, ribs, ham and occasionally loin. Organs like tongue and liver can also take on great smoky flavor.

7. How to cook smoked pig?

Low and slow smoking at 225-250°F until the internal temp of thickest parts reach 200°F. The meat will be incredibly tender and fall off the bone.

Breakfast Pig Shots

Recipe by Carmen FoodieCourse: AppetizersCuisine: American

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

468

kcal

Total time

1

hour 

These playful pig shots blend smoky bacon cups with a creamy, cheesy egg filling. It’s pigs in a blanket taken to the next savory level. Rolled, stuffed and smoked to perfection, one bite is all it takes to turn breakfast fun on its ear.

Ingredients

• 32-40 slices of thin-sliced bacon

• 1/2 pound of smoked sausage or Kielbasa, sliced into 1-inch pieces

• 1 pound (16 ounces) of cream cheese, softened

• 12 tablespoons (3/4 cup) of Dijon mustard

• 2 cups of shredded cheddar cheese, or more to taste

• 4 eggs

• Salt and black pepper to taste

• 1 cup of diced onion

• 8 jalapeño slices (optional)

• 2 teaspoons of maple syrup per pig shot (optional)

• Toothpicks as needed

Directions

• Slice bacon halves and wrap around toothpicks.
• Mix softened cream cheese, egg and cheddar in a bowl.
• Pipe or spoon mixture into bacon cups.
• Arrange on a baking sheet and bake at 350°F for 25-30 mins until bacon is crispy.
• Keep an eye on them the last 10 minutes to prevent burning.
• Enjoy the tender pickled eggs wrapped in smoky bacon bites!