Best Bacon Brunch Kabobs Recipes

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.

Sausage and Bacon Kabobs image

Provided by Sandra Lee

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 (12-inch) bamboo skewers soaked in water for 1 hour
6 slices center cut bacon, cut into 1-inch pieces (recommended: Oscar Mayer)
4 chicken and apple sausages (recommended: Aidell's)
1/2 red onion, cut into 1-inch pieces
1 green, red, or yellow bell pepper, cut into 1 1/2-inch pieces
1 cup store bought BBQ sauce
1 orange, cut into slices or wedges

Steps:

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
Cook bacon pieces in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
Cut each sausage into 5 pieces.
Thread an end piece of sausage onto skewer followed by a piece of bacon, onion, bell pepper, and another piece of bacon. Repeat using center sausage pieces and finishing with end piece (center sausage pieces will be "sandwiched" between bacon). Repeat with remaining skewers and sausages.
Place skewers on hot oiled grill and cook 4 to 5 minutes per side (16 to 20 minutes total).
Meanwhile, squeeze the orange juice into the BBQ sauce and stir to combine. Brush kabobs with BBQ sauce with each turn. Serve hot with orange slices or wedges.
INDOOR: Prepare kebabs as directed. Preheat broiler. Place kebabs on wire rack over foil lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 5 minutes per side. Brush with BBQ sauce with each turn.