Let Me Tell You About These Pigshots…
So, I first tried making Spicy Chipotle Breakfast Pigshots (that’s a mouthful, right?) after a Saturday morning scroll through way too many food videos—you know how it goes. My cousin from Texas swears by her old smoker for these, but honestly, who has time and patience for that before coffee? Air fryer to the rescue. I’ll never forget the first batch—my smoke alarm went off (typical me), but the smell was so ridiculously good the kids wandered in asking what was for brunch. And, well, now it’s something of a tradition… at least until someone complains about the dishes.
Why You’ll Love This—Or At Least Why I Do
I make these whenever I want to look like I’ve put in a big effort, but secretly? They’re easy-peasy. My family goes nuts for the crispy bacon edge and the spicy creamy filling (okay, even my picky niece ate two). I’ll say—wrapping those bacon slices takes a smidge of patience (or maybe my hands are just stubborn in the mornings), but it’s worth it. Oh, and if the cheese oozes out a bit, don’t sweat it. I kind of like the crispy bits. Who doesn’t?
Ingredients (with Some Off-the-Cuff Substitutions)
- 1 pack of thick cut bacon (I just grab whatever’s on sale, honestly—my grandma swore by Oscar Mayer, but eh, use what you’ve got)
- 1 smoked sausage, kielbasa, or even chorizo (I tried turkey sausage once; it was surprisingly decent if you’re feeling lighter)
- 8 oz cream cheese, softened (the low-fat stuff works in a pinch, but the real deal tastes best)
- 1/2 cup shredded cheddar (or just a handful—sometimes I toss in pepper jack if I’m feeling wild)
- 1 tablespoon chipotle peppers in adobo, minced (honestly, I’ve used sriracha in a pinch, but chipotle is king)
- 1/2 teaspoon garlic powder (or more if you love garlic like I do)
- 1 green onion, sliced (optional, but it looks nice on top!)
- Salt and pepper, to taste
- A sprinkle of smoked paprika (optional—but c’mon, it smells amazing)
Let’s Get Cooking (Don’t Stress the Mess)
- Prep the bacon cups: Cut the bacon strips in half. Now, wrap each half around a thick-ish slice of sausage (about 1/2 inch is good), so it forms a little cup. Secure it with a toothpick. Don’t worry if it looks wonky—mine always do at first.
- Mix the filling: In a bowl, mash together the softened cream cheese, shredded cheese, chipotle peppers, garlic powder, a little salt and pepper. (This is usually where I sneak a taste. For science.)
- Spoon or pipe it in: Scoop or pipe the cheese mixture into the bacon cups—don’t overthink it. If a little spills, it’ll just get crispy in the air fryer.
- Air fry: Arrange the pigshots in your air fryer basket—leave a bit of space so they crisp up. 370°F (or about 190°C) for 14–16 minutes. Check around 12 minutes if your air fryer runs hot. The bacon should look browned and the filling bubbly. If they’re a tad under, just give it another minute or two (but try not to wander off, or you might end up with charcoal—I’ve done it).
- Finish & serve: Sprinkle with green onion and paprika if you like. Let them cool a bit (molten cheese is no joke, trust me).
Some Notes I Wish Someone Had Told Me
- If you use thin bacon, it sometimes falls apart. Actually, I find it works better if you use toothpicks to keep things together (don’t skip ’em!).
- I once forgot to grease the air fryer basket—let’s just say, scraping cheese off with a spatula before brunch isn’t ideal.
- Double the batch if you have hungry teenagers in the house…or a football crowd. They go fast.
How I’ve Experimented (Not All Were Winners!)
- Jalapeño version: Swapped chipotle for diced jalapeño—good heat, but a bit more work, honestly.
- Sweet & spicy: Sprinkled brown sugar over the bacon before air frying. Tasted like breakfast meets BBQ. The kids liked it; my husband thought it was a bit much.
- Vegetarian try: Used veggie sausage and fake-on bacon once. Texture was off, but the flavor wasn’t bad if you’re desperate.
What You’ll Need (And What to Do If You Don’t Have It)
- Air fryer (obviously, but if you’re stuck, you could bake these at 400°F in the oven—just keep an eye on them and use a wire rack if you can. Not quite the same, but hey, it works.)
- Toothpicks (I once tried spaghetti strands instead—they just broke, so… don’t do that.)
- A sharp knife for slicing sausage and bacon
- A bowl and spoon for mixing
How To Store Them—If They Last
Pop leftovers in a sealed container in the fridge. They’re good for up to 3 days, though honestly, in my house it never lasts more than a day! They reheat nicely in the air fryer for about 3 minutes at 350°F or so—though sometimes I just eat them cold. Don’t judge.
Serving Them Up (How We Do It)
I love these with a side of fluffy scrambled eggs or even just a pile of hashbrowns (try this hashbrown recipe if you’ve got time). Sometimes I throw a bowl of fruit on the table to convince myself brunch is healthy. When my cousins visit, we serve pigshots with hot sauce on the side—big hit.
Pro Tips (Learned the Hard Way)
- Don’t rush the air frying—if you try to crank up the temp, the bacon burns before the filling sets, and you get a mess (ask me how I know).
- Let the cheese mixture soften fully. It pipes or spoons in so much easier. I once tried microwaving it a bit and, well, it got soupy.
- And, seriously, use thick cut bacon. Or you’ll just end up with a floppy mess.
FAQ—Here’s What Folks Have Actually Asked Me
- Can I make these ahead of time?
Yep! You can assemble them the night before, cover, and stash in the fridge. Actually, I think the flavors meld better this way. Just air fry them fresh in the morning. - My bacon keeps unrolling—what am I doing wrong?
Don’t be shy with those toothpicks. If it still wants to unravel, try overlapping the ends a bit more. - Can I freeze pigshots?
You can, but the texture of the cheese might get a bit weird after thawing. I’d say, eat ’em fresh if possible. - How spicy is it?
It’s got a good kick, but not wild. You can totally adjust the chipotle up or down. If you’re spice-averse, go light and maybe add a touch of smoked paprika instead. Or just leave the chipotle out (boring, but hey, your call). - What else goes well with these?
If you want more breakfast inspo, check out Budget Bytes’ breakfast ideas. And, for coffee? I just brew the strongest stuff I can find. No rules at breakfast, right?
Oh, and if you happen to have a dog, just watch they don’t swipe any while you’re not looking—our lab, Daisy, snatched a pigshot right off the counter last spring. Lesson learned: air fryers don’t make things Labrador-proof.
Ingredients
- 12 slices thick-cut bacon
- 12 smoked sausage slices (about 1/2 inch thick)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 tbsp chipotle peppers in adobo sauce, finely chopped
- 2 green onions, finely sliced
- 1 large egg
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
Instructions
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1Preheat the air fryer to 375°F (190°C).
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2Wrap each sausage slice with a slice of bacon, securing with a toothpick to form a cup shape.
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3In a bowl, mix together cream cheese, shredded cheddar, chopped chipotle peppers, green onions, egg, garlic powder, and black pepper until well combined.
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4Spoon the chipotle cheese mixture into each bacon-wrapped sausage cup, filling them generously.
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5Arrange the pigshots in the air fryer basket in a single layer. Cook for 16-18 minutes or until the bacon is crispy and the filling is set.
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6Remove from the air fryer, let cool slightly, and serve warm. Enjoy your spicy chipotle breakfast pigshots!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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