Breakfast Kabobs Recipes

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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.

BREAKFAST KABOBS WITH YOGURT DIP



Breakfast Kabobs with Yogurt Dip image

Begin the day a whole new way with breakfast on a stick! Bread, meat, cheese and fruit are ready for dipping.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 7

8 wooden skewers (8 inch)
2 oz thinly sliced hard salami, folded into quarters
4 oz Muenster cheese, cubed
2 cups cantaloupe cubes
1 cup fresh strawberries, halved
4 slices (1/2 inch thick) French bread, cut into cubes
1 cup Yoplait® 99% Fat Free creamy harvest peach, creamy strawberry or creamy strawberry banana yogurt (from 2-lb container)

Steps:

  • Onto wooden skewers, thread salami, cheese, fruit and bread.
  • Serve kabobs with yogurt as a dip.

Nutrition Facts : Calories 330, Carbohydrate 34 g, Cholesterol 40 mg, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving (2 kabobs and 2 tablespoons dip), Sodium 630 mg, Sugar 19 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

SWEET BREAKFAST KABOBS WITH HONEY-YOGURT DIPPING SAUCE



Sweet Breakfast Kabobs with Honey-Yogurt Dipping Sauce image

Provided by Ree Drummond : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 11

Vegetable oil, for frying
3/4 cup Greek yogurt
1/4 cup honey
1/4 teaspoon vanilla extract
One 16.3-ounce tube refrigerated biscuit dough
1 cup sugar
2 tablespoons ground cinnamon
12 strawberries, hulled
12 blackberries
1 large mango, cut into large chunks
3 kiwis, quartered

Steps:

  • Heat 3 inches of vegetable oil in a Dutch oven to 325 degrees F.
  • Meanwhile, mix together the yogurt, honey and vanilla in a medium bowl and set aside.
  • Separate 5 rounds of biscuit dough and cut the edges off to form squares. Cut each square into 4 so you have a total of 20 small squares. (Reserve the remaining biscuits for another use.)
  • Combine the sugar and cinnamon in a medium bowl.
  • In batches, fry the dough squares in the hot oil until golden brown, 2 to 3 minutes. Transfer to the cinnamon sugar and toss to coat. Remove to a paper towel-lined plate.
  • Evenly distribute the doughnuts, strawberries, blackberries, mango and kiwi among six 12-inch skewers (you will have 2 additional doughnuts). Serve alongside the honey-yogurt dipping sauce.

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