Sweet Breakfast Kabobs With Honey Yogurt Dipping Sauce Recipes

SWEET BREAKFAST KABOBS WITH HONEY-YOGURT DIPPING SAUCE

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.

FRUIT KABOBS WITH CINNAMON YOGURT DIPPING SAUCE

Steps:

• In a small bowl, combine the yogurt, honey, vanilla and cinnamon; set aside.
• Alternating the fruits, thread them onto the bamboos skewers leaving space at each end for easy handling; chill until ready to serve. Serve with dipping sauce.

BREAKFAST KABOBS WITH YOGURT DIP

Steps:

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

FRUIT AND CHEESE KABOBS

Steps:

• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.

YOGURT DIPPING SAUCE

Steps:

• Combine ingredients in a small bowl and mix well. Serve with scones, toast, or any cake.

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.