Breakfast Skewers Recipes

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ITALIAN BREAKFAST SKEWERS



Italian Breakfast Skewers image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

8 bamboo skewers, soaked in water for 30 minutes
1/2 pound sweet Italian sausage, cut into 2-inch pieces
1 red pepper, cored and cut into 1-inch squares
1/4 pound pancetta, cubed
1/2 cup pineapple cubes, fresh or canned

Steps:

  • Preheat the oven to 375 degrees F.
  • Thread the skewers starting with the sausage, then the red pepper, then the pancetta, then the pineapple. Each skewer should have 2 of these sets. Continue with the rest of the skewers.
  • Arrange on a baking sheet and bake until golden brown on the edges and the pancetta is cooked through, about 25 minutes. Serve warm.

BREAKFAST SKEWERS



Breakfast Skewers image

Liven up your morning routine with our gorgeous Breakfast Skewers recipe. Our Breakfast Skewers are a combination of beloved morning staples of pancakes, bacon and fruit. The best part of our Breakfast Skewers―beside the taste― is the presentation. They're just so precious!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 1 serving

Number Of Ingredients 6

6 frozen mini pancakes
2 slices OSCAR MAYER Fully Cooked Bacon
4 strawberries
1/2 banana, cut into 4 slices
2 Tbsp. maple-flavored or pancake syrup
dash ground cinnamon

Steps:

  • Place pancakes in single layer on microwaveable plate. Microwave on HIGH 20 sec. Add bacon; microwave additional 15 sec.
  • Thread 3 pancakes, 2 strawberries, 2 banana slices and 1 bacon slice alternately onto each of 2 skewers as shown in photo.
  • Mix syrup and cinnamon until blended. Drizzle over skewers just before serving.

Nutrition Facts : Calories 380, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

BREAKFAST SKEWERS



Breakfast Skewers image

These kabobs are fun, different and delicious, plus they go well with any egg dish. -Bobi Raab, St. Paul, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 5

1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed
1 can (20 ounces) pineapple chunks, drained
10 medium fresh mushrooms
2 tablespoons butter, melted
Maple syrup

Steps:

  • Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup. , Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.

Nutrition Facts : Calories 246 calories, Fat 20g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 431mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.

SAVORY BREAKFAST KABOBS



Savory Breakfast Kabobs image

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
6 breakfast sausage links, cut into 1-inch pieces
1 small onion, cut into chunks
1 small red bell pepper, cut into chunks
1 small green bell pepper, cut into chunks
1 tablespoon Montreal steak seasoning
1/3 cup half-and-half
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 large eggs
2 tablespoons butter
1 cup shredded Cheddar cheese

Steps:

  • Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sausage link pieces and cook until heated through and browned, 2 to 3 minutes. Remove with a slotted spoon to a baking sheet and cover.
  • In the same skillet, throw in the onions and peppers, season with the Montreal steak seasoning and cook, stirring occasionally, until slightly charred on the edges, 5 to 7 minutes. Remove to the baking sheet and cover.
  • Meanwhile, heat a 10-inch nonstick skillet over medium heat. Whisk together the half-and-half, salt, pepper and eggs in a medium bowl until light and airy, 20 to 30 seconds.
  • Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture and spin the skillet to make sure the egg is evenly spread. Run a spatula around the edge of the skillet to ensure the eggs aren't sticking. Once the omelet begins to set, 45 to 60 seconds, lift and rotate the skillet slightly, letting the runny eggs go under the edges into the skillet. Use your spatula to lift the edges slightly if needed. Return to the burner and sprinkle half of the cheese onto the omelet. Allow the omelet to sit untouched for an additional 15 to 20 seconds, or until completely set. Slide onto a cutting board and repeat with the remaining butter, egg mixture and cheese. Carefully roll the omelets into a log shape. Slice into six 1-inch pieces.
  • Divide the omelet pieces, sausage pieces, peppers and onions among six 12-inch skewers. Serve immediately for a great breakfast on the go.

MEAT AND PEPPER BREAKFAST KABOBS



Meat and Pepper Breakfast Kabobs image

Tired of plain sausage links or patties? Serve it on skewers instead! The recipe can easily be doubled and would be terrific on a buffet. Make it your way with one of the delicious variations below.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 6

Number Of Ingredients 6

6 pork sausage links, cut into thirds
1 fully cooked ham steak (1/2 lb), cut into 18 pieces
1 large green, red or yellow bell pepper, cut into 18 pieces
3/4 cup barbecue sauce
1/4 cup seedless raspberry jam
1/4 teaspoon chipotle chile pepper powder

Steps:

  • Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray cooling rack with cooking spray; place in pan.
  • On 6 (8-inch) skewers, thread sausage, ham and bell pepper pieces. Place on rack in pan.
  • In small microwavable bowl, microwave remaining ingredients on High 30 seconds or until jam is melted and sauce is warm. Brush over kabobs, turning to coat all sides.
  • Bake 30 to 35 minutes, turning and brushing with sauce every 10 minutes, until sausage is thoroughly cooked and bell pepper is tender. Serve immediately.

Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 30 mg, Fiber 0 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving (1 Kabob), Sodium 920 mg, Sugar 17 g, TransFat 0 g

FRUITY MINI PANCAKE SKEWERS



Fruity Mini Pancake Skewers image

This is perfect finger food, and the kids will love these eye-catching, mini pancake skewers. Great for breakfast or brunch, but equally good as a snack or even a game-day buffet.

Provided by lutzflcat

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 10

Number Of Ingredients 15

1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup milk
1 large egg
1 tablespoon melted unsalted butter
1 teaspoon amaretto extract
1 pint strawberries, sliced horizontally
1/4 cup blueberry cream cheese spread (such as Philadelphia®)
1 medium banana, sliced
1 tablespoon confectioners' sugar, or to taste
10 bamboo skewers, or as needed

Steps:

  • Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl. Whisk milk, egg, butter, and amaretto extract together in a second bowl. Pour wet ingredients into the flour mixture, and mix until batter is well combined and smooth.
  • Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.
  • Stack ingredients on a work surface as follows: pancake, banana, pancake spread with cream cheese, pancake, strawberry, and pancake. (Each skewer will use 4 pancakes.) Insert a skewer through the center of the stack and repeat to make remaining skewers.
  • Dust with confectioners sugar, and serve.

Nutrition Facts : Calories 97.3 calories, Carbohydrate 16.8 g, Cholesterol 23.1 mg, Fat 2.2 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 202.2 mg, Sugar 5.7 g

BREAKFAST KABOBS



Breakfast Kabobs image

My DBF is a trucker and when I ride with him we frequent the truck stops. I got hooked on kielbasa for breakfast from the truck stop buffets. This is a great recipe for a change of pace breakfast. We like it with French toast or pancakes.

Provided by LAURIE

Categories     Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups water
1 tablespoon lemon juice
2 golden delicious apples
1 lb reduced-fat kielbasa (or breakfast sausages)
1 bunch fresh sage (optional)

Steps:

  • Heat oven to 400 degrees.
  • Lightly coat baking sheet with vegetable oil cooking spray.
  • In small bowl, combine water and lemon juice.
  • Core apples and cut each lengthwise into quarters; cut each quarter into 4 wedges. Soak slices in lemon water 1 minute; drain.
  • Cut kielbasa diagonally into 24 1/2-inch-thick oval slices.
  • On wooden or metal skewers, alternately thread 4 slices or apple and 3 slices kielbasa, beginning and ending with apple. Kielbasa should be threaded through skin side-not cut side.
  • Roast kabobs, turning occasionally, 15 to 20 minutes or until apple slices soften and kielbasa browns.
  • Set on bed of sage leaves, if desired, and serve.

Nutrition Facts : Calories 24.6, Fat 0.1, Sodium 2.1, Carbohydrate 6.6, Fiber 1.1, Sugar 4.8, Protein 0.1

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