Savory Breakfast Kebabs Recipes

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

SAVORY BREAKFAST KEBABS

Steps:

• Preheat oven to 400F.
• On three separate baking sheets, place bell peppers, onion and potatoes. Drizzle all vegetables with olive oil and season with salt and pepper.
• Place potatoes in the oven and set the timer for 30 minutes. After 10 minutes, place peppers in the oven (the peppers will cook 20 minutes). After 5 more minutes, place the onions in the oven to bake the last 15 minutes. Following this method, all vegetables should be ready at the same time.
• While the vegetables are roasting, place the sausages in a large skillet and add 6 tablespoons water. Cover and cook on medium for 15 minutes. After 15 minutes, remove the lid and continue cooking the sausages to brown them, 2-3 minutes per side. Remove from the heat and cut into four pieces per sausage link.
• To make the kebabs, slide peppers, onion and sausage on bamboo skewers and serve immediately with favorite honey mustard.
• If grill marks are desired, preheat a grill or griddle then place the kebabs on the grill just long enough to get grill marks.

SAVORY BREAKFAST KABOBS

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.