A Meat Lover’s Breakfast ~ Bachamage

Bachamage from ZestuousIf you like bacon, ham and sausage, you’ll love this breakfast side inspired by turducken.

Turducken is a deboned chicken shoved inside a deboned duck stuffed inside a deboned turkey. I first learned of this crazy combination on an episode of Chef Paul Prudhomme.

Because of the holidays and my husband’s upcoming deployment, I haven’t blogged for a couple of weeks. I’ve been in kind of a rut ~ a mix of writer’s block and lack of creativity.

Then, last night while we were eating dinner, this meat lover’s idea just came to me. I was trying to decide what to fix the hubby for Sunday breakfast. He couldn’t decide if he wanted bacon, ham or sausage … so the bachamage was born.

It’s bacon wrapped around ham wrapped around sausage. I guess I could have called it Sau-ham-on or Ham-bac-age, but in keeping with the TURkey-DUCK-chickEN, I went with BACon-HAM-sausAGE.

It could be pronounced bake-ham-edge, but I kind of like to French it up and pronounce it bosh-uh-maj.

The prep was easy, but next time I’ll probably pump up the heat. I baked them at 350 and they took a good 45-50 minutes for the bacon to crisp up. Perhaps I should have baked them at 400 degrees instead.

The result though was a beautiful package of meat that would go well on a rustic breakfast plate or a swanky breakfast buffet.

Bon appétit!

A Meat Lover’s Breakfast ~ Bachamage

Serving Size: 8 patties

A Meat Lover’s Breakfast ~ Bachamage


  • 8 sausage patties
  • 8 slices of bacon
  • 8 slices of smoked ham

Cut the bacon in half. Lay two pieces of bacon in a cross pattern.

Set a piece of ham on top.

Add a sausage patty.

Pull two ends of the bacon together to close the ham around the patty.

Pull the other two ends together to complete the package.

Turn the patties over so the seams are down.

Place on a foil-lined baking sheet.

Bake at 350 degrees for 50 minutes. Serve warm.



  • Kristin says:

    Made these for some friends at Christmas Eve breakfast and they were well loved, ….but we dubbed them heartattacks. They are very delicious and addicting.

  • wok with ray says:

    Oh boy! This is such a package of good stuff. All the succelence enveloped in the best wrapper of all – Bacon! My jaw is already hurting swallowing the drool trying to come out of my mouth – Seriously! Hahaha! Thank you for sharing this recipe. 🙂

    ~ ray ~

  • I’m down for 10 of those. I’m serious! sometimes we just have to admit it. Bacon and ham and processed food are just delicious! As long as we don’t have it everyday, we’ll survive in bliss 😉

  • Dave Cox says:

    A nice thick chunk of cheddar on top during the last few minutes of baking and then stuff the bites into small buttermilk biscuits. Two of those with eggs and hashbrowns on the side and I’d be ready to go out and shovel off some of the snow we have up here in Montana. A beautiful idea for a hearty breakfast meat-fest, Z. Thank you so much!

    • zestuous says:

      Wow Dave you nailed it! That sounds like an excellent way to doctor these up. Stay warm!

    • Pam Grimmett says:

      Hi Dave don’t know where in Montana you are but here in the last town before either Canada or Montana in Idaho, that sounds like the way to go, before going out and braving the elements…

  • Nicole says:

    Totally awesome idea. I’m a huge fan of all breakfast meats (especially bacon) and this is just perfect for those Sunday breakfast times when I can’t decide! Thanks for the idea.

  • Thi Truong says:

    Oh my…this is simply awesome. Would be a great idea for hosting a big breakfast!

  • Emily Kelley says:

    Genius! I’m hosting a brunch in January and this just made it on the menu. And, the hubby wants to do turducken sometime, but I’m hoping that maybe this will suffice. Ha!

    • zestuous says:

      I haven’t been brave enough to try a turducken yet, but this has to be easier. I hope hubby likes them. If he likes heat, you could throw a jalapeno slice under the bacon, too.

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