Charcoal Grilled Breakfast Bacon And Eggs Recipes

CHARCOAL-GRILLED BREAKFAST BACON AND EGGS

Steps:

• Take the older bread and grind them down into small crumbs. If it's really old bread you might be able to do this by hand, otherwise just use a food processor.
• As you heat up your charcoal grill to around 300ºF (149ºC) I like to add the crumbs in a skillet and place it on the grill while it's getting up to the ideal temperature. They should grill for around 10 minutes at 300ºF so adding them early should have them ready when you're ready to start grilling your eggs.
• If you add them while heating up the BBQ grill it should take around 15 to 20 minutes, but check on them after 10 minutes and give them a little stir.
• After they are crunchy, put them aside.
• Now that your breadcrumbs are done and your grill is heated up, it's time for the eggs. Heat up the charcoal grill and butter the skillet before you place the ingredients into it, then once the skillet is hot enough, you can pour in the eggs and the other ingredients.
• You might like to whip all of the ingredients for the eggs together and pour the mixture in the pre-heated skillet and get more of an omelet or scramble them for some scrambled eggs. I like to pour in the eggs as a whole and keep them sunny side up. After you've poured the whole eggs in you can add the fresh herbs and whipped cream on top and grate the cheese over it.
• Some of you are like me who, besides having a non-vegetarian diet, also loves to chew on meat for their meals. For me bacon is a favorite meat for breakfast and I always prepare it by bathing it with brown sugar and maple syrup before cooking it on the charcoal grill. I don't like using a frying pan as it doesn't get the right taste that I get from a bbq grill.
• Get a small bowl and mix the bacon strips in with the brown sugar and some of the maple syrup until they are coated.
• Even though the bacon itself contains a lot of fat, you will want to quickly oil the grill grates with some vegetable oil. You can either use a paper towel dipped in some oil (and grab it with some tongs because your grill will be already hot at this point.
• To minimize flare-ups you must use raised rail grates or at least place your bacon away to the side of the grill where you don't have as much coals. Cooked bacon will release its fat, causing it to trickle down onto the hot coals. Cooking bacon over hot coals can cause the fat to ignite and cause massive flare-ups.
• Place your bacon strips across the grate bars instead of parallel to them so they won't fall through as they start to shrink down when grilled. You can add the strips of bacon at the same time as adding your eggs to the hot skillet and they'll both be done in around 10 minutes.
• While smoking the bacon strips on the grill, I coat it with the maple syrup once more until I get that smoky, sweet and salty flavor from a crispy bacon strips. And now you have a breakfast and dessert all rolled into one.
• For the last 5 minutes, lay down a few pieces of bread next to the skillet to get a nice grilled toasted bread to go with your eggs. This makes a tasty treat for you or your whole family or even your friends.
• Also add the small cherry tomatoes to the skillet to get them nice and warm to serve on the side.

BACON AND EGG BREAKFAST GRILLED CHEESE

Steps:

• See cooking notes below.
• Beat eggs, milk, salt and pepper in bowl until blended.
• Heat 1 teaspoon butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan, forming large soft curds. Continue cooking, pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from pan. Clean skillet.
• Spread remaining 2 teaspoons butter evenly on one side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese and bacon. Cover with remaining bread, buttered side up.
• Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
• COOKING NOTES:.
• Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
• Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
• How long to beat is a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

GRILLED BACON, EGG AND CHEESE ZUCCHINI BOATS

Steps:

• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off the middle burner for 3-burner grills or the 2 middle burners for grills with 4 or more burners and keep the other 2 burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (The grill should be around 400 degrees F. Be sure to consult the grill manufacturer's guide for the best results.)
• Slice the zucchinis down the middle, lengthwise like a hotdog, so that you have 4 long, equal pieces of zucchini. Use a teaspoon to remove the flesh of the zucchini, being sure to leave a 1/4-inch border and to not pierce the bottom of the zucchini. Finely chop 1/2 cup of the zucchini flesh and discard or save the remainder for another use. Place the chopped zucchini flesh into a clean kitchen towel and wring out as much liquid as possible. Place the zucchini flesh into a medium liquid measuring cup or bowl.
• Flip the zucchini boats over so that the peel side is facing up and brush all four pieces with olive oil. Season the peel side with 1/4 teaspoon salt and a few grinds of pepper, then flip over and season the flesh side with another 1/4 teaspoon salt and a few grinds of pepper.
• Add the Cheddar, Havarti, chives, cream, eggs, garlic, 1 teaspoon salt and a few grinds of pepper to the liquid measuring cup or bowl with the zucchini flesh. Whisk until well combined. Pour the mixture into the cavity of each zucchini boat.
• Using both hands to lift the zucchini carefully, place the filled boat in the middle of the grill over indirect heat (where the burner is turned off), cover, and cook until the eggs have puffed up slightly and are just set, 25 to 30 minutes. Use grilling tongs to remove the zucchini to a cutting board. Carefully wrap each zucchini boat in 1 of the bacon strips. Return to the grill over indirect heat and continue grilling, covered, until the eggs are completely set and the bacon is warmed and just crispy, 18 to 20 minutes.

GRILLED EGG-AND-CHEESE-STUFFED BREAKFAST FATTY

Steps:

• Fill a medium saucepan halfway with water. Bring to a rolling boil and gently add the whole eggs. Boil for 9 minutes then immediately transfer to a bowl of icy water to stop the cooking. Let the eggs cool completely, then peel and set aside.
• Place a large piece of parchment on your work surface. Arrange 8 bacon slices horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 7 slices and stretching each slightly to make it the length of the 8 slices, weave the bacon in an over-under pattern to create a woven lattice design.
• Turn the parchment paper so that one of the short sides is in front of you. Using your hands, spread and press half the sausage in an even layer over the bacon. Next, lay 4 slices of ham on top of the sausage, overlapping the pieces slightly and leaving a 1-inch border around the edge between the sausage and ham. Cover the ham with the American cheese slices in a single layer, overlapping the cheese slightly if needed. Cover the cheese with another layer of ham.
• Arrange the remaining sausage lengthwise in the center of the ham. Press it into a 5-by-9-inch rectangle positioned crosswise across the center of the ham (the longer side of the sausage rectangle should be in front of you). Put the eggs in a line down the center of the sausage rectangle, so that the tips are touching. Fold the sausage rectangle up and over the top of the eggs so they are encased. Using the parchment under the bacon as a guide, wrap the layered meat around the egg-filled sausage to form a roll; arrange with the seam on the bottom and shape the roll to be as round of a cylinder as possible. Wrap the parchment paper tightly around the rolled meat, transfer to a baking sheet and wrap in plastic wrap. Chill for at least 1 hour and up to overnight.
• Prepare a grill for medium indirect heat: For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
• Place the meat roll seam-side down over the indirect heat side of the grill. Cover and cook until the bacon is browned, about 20 minutes. Turn the roll and cook seam-side up until golden all over and cooked through, about 20 minutes more. Transfer the roll to the direct heat side of the grill and cook, turning the roll once, so the bacon crisps, 1 to 2 minutes per side. Transfer the roll to a cutting board and let rest for 5 to 7 minutes. Cut into thick slices and serve sandwiched in the cinnamon rolls.

EGGS ON THE GRILL

Steps:

• Preheat an outdoor grill for medium high heat.
• Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
• Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.