Top 5 Brunch and Breakfast Grilling Recipes
Are you looking for better brunch food ideas for Sunday morning? Have you considered a BBQ breakfast? Grilling doesn’t have to stay in the confines of Friday or Saturday night. With the right recipes, you can enjoy a Sunday BBQ brunch that will have your family lining up for seconds.
Here is a look at 5 of our favorite breakfast on the grill recipes!
Tasty BBQ Brunch Recipes
Grilled French Toast - A BBQ twist on a breakfast classic.
1 quart of quartered strawberries
2 tablespoons of aged balsamic vinegar
Juice of 1 orange
2 teaspoons of orange zest
1 sprig of fresh rosemary
¾ cup of heavy cream
2 tablespoons of honey
1 teaspoon of vanilla extract
6 slices of brioche or challah bread
Preheat your cast iron pan on the grill to medium heat and brush with oil.
After placing the strawberries on a large piece of foil, top them with balsamic vinegar, orange zest, and rosemary.
Fold up the foil’s edges so you have a sealed packet and place it on the corner of the grill.
Leave on the grill for 3 to 5 minutes or until strawberries are warm and soft.
Add eggs, cream, honey, vanilla, and a pinch of salt to a shallow baking dish and whisk until thoroughly combined.
Dip both sides of the bread into the egg mixture and place it on the grill.
After about 2 minutes (or until the French toast’s first side is golden brown), gently flip the bread and cook the other side for 1 to 2 minutes.
Remove from the grill and place on a plate or platter.
Cover with warm strawberries and dust with a little powdered sugar.
Pro Tip: If you want to save time and cook the strawberries alongside the french toast, consider using one of our adjustable dividers. It will enable you to cook the french toast on direct heat, while simultaneously warming the strawberries on indirect heat.
2. BBQ Shakshuka - A Middle Eastern favorite BBQ style.
1 tablespoon of olive oil
½ of a white or yellow onion
1 minced garlic clove
1 chopped bell pepper
4 cups of fresh diced tomatoes or 2 cans of diced tomatoes (14 ounces)
2 tablespoons of tomato paste
1 teaspoon of chili powder
2 teaspoon of cumin
1 teaspoon of paprika
1 pinch of cayenne
1 pinch of sugar
Salt and pepper to taste
½ tablespoon of chopped fresh parsley
Pita bread or bread of your choice
Heat olive oil in a deep, cast-iron skillet on medium heat.
Add onions and saute for a few minutes or until the onion begins to soften.
Add garlic and continue to saute until fragrant.
Add the bell pepper and saute for 5 to 7 minutes longer.
Mix in the tomatoes and tomato paste.
Add the spices and sugar, stir well, and allow the mixture to simmer for 5 to 7 minutes, or until it starts reducing.
Crack in the eggs directly over the sauce, spacing them out evenly.
Cover your pan and allow the eggs to cook. For runnier eggs, allow the sauce to reduce for a few minutes before adding the eggs, then cook to your preference.
Meanwhile, brush your toast or pita bread with olive oil and place it directly on the grill. Cook on both sides for 1 to 2 minutes (or until grill lines are formed) and bread is crispy.
Serve eggs and tomato mixture as a spread or dip for the toast.
3. Eggs and Ribs Hash - The best use of the leftovers from last night’s grilling.
3 tablespoons of vegetable oil
12 ounces of potatoes cut into ½ inch cubes (peeling is optional)
1 small diced red bell pepper
1 small diced yellow onion
Salt and pepper
8 ounces of cooked, shredded, or chopped pork or beef rib meat
4 trimmed and grilled green onions
1 cup of brewed coffee
2 ounces of veal demi-glace or high-quality beef stock
2 large eggs
Preheat the grill to medium heat.
Heat 1 tablespoon of vegetable oil in a large cast-iron pan.
Add potatoes and cook until golden brown.
Add 1 tablespoon of oil, bell peppers, and yellow onion to the mixture and saute until softened.
Season with salt and pepper.
Stir in rib meat and keep warm by moving it to the indirect heat side of your grill divider.
In a small saucepan, reduce the coffee over medium-high heat and stir in the demi-glace or beef stock.
Add mixture to the hash to moisten it.
Using the last tablespoon of vegetable oil, fry your eggs in a non-stick or cast iron pan and season with salt and pepper.
Divide the hash between two plates and top with the fried egg.
Garnish with green onions.
4. Eggs Benedict Burger- A new version of a brunch all-star.
Hollandaise Sauce Ingredients:
3 large egg yolks
1 tablespoon of water
1 stick of unsalted butter cut into 8 pieces
Juice from ½ of a lemon
Salt and pepper
1 pound of lean ground beef
Salt and Pepper
3 eggs either fried or poached
3 slices of crispy cooked bacon
English muffins or hamburger buns
Preheat the grill to medium-high heat.
Heat water in a saucepan to the point of simmer.
Place a heatproof bowl over the pan of water and whisk in egg yolks and 1 tablespoon of water for around 5 minutes or until the mixture thickens.
Remove from the heat and add lemon juice.
Season with salt and pepper.
Keep sauce warm over a double boiler and whisk occasionally. You may need to add a teaspoon of water if the sauce becomes too thick.
Season ground beef with salt, black pepper, and a couple of dashes of Worcestershire sauce.
Form beef into 3 equal patties.
Cook on the grill for 4 to 5 minutes on each side or until it is cooked to the desired doneness.
Assemble patties on top of the buns or muffins. Then, top with bacon, an egg, and a spoonful of hollandaise sauce.
5. Grilled Espresso Glazed Donuts - For the sweet tooth, caffeine fiend.
1 and 1/8 cups of warmed canned coconut milk
¼ cup of white sugar
2¼ teaspoons of instant yeast
2 large beaten eggs
1¼ stick of melted, unsalted butter
4 cups of all-purpose flour
¼ teaspoon of salt
Espresso-Coconut Glaze Ingredients
¼ cup of coconut water
1 cup of powdered sugar
2 tablespoons of black coffee
2 tablespoons of unsweetened shredded coconut
Mocha Coconut Ganache Dipping Sauce Ingredients:
5 ounces of milk chocolate
7 tablespoons of coconut milk
2 teaspoons of vanilla extract
2 teaspoons of instant espresso powder
Mix sugar and coconut milk in a bowl until the sugar is dissolved.
Add the yeast and stir gently. Let it rest for 10 minutes.
Melt butter in a separate bowl.
Beat eggs and add to the butter continually stirring, then add to the yeast mixture.
Stir for a couple of minutes to make sure the mixture is thoroughly combined.
Add in salt.
Stir in flour ½ cup at a time until all the flour is added.
Transfer dough to a lightly oiled bowl and allow the oil to coat the dough.
Cover the bowl with plastic wrap and refrigerate for a minimum of 8 hours.
Remove the dough from the fridge and place it on a lightly floured surface.
Roll the dough into ¼ to 1/3 inch thickness.
Cut the dough with a 3-inch cutter, then a 1-inch cutter to make the doughnut hole.
Place doughnut onto a lightly floured baking sheet and place in a warm area of your kitchen to rise for about 50 minutes.
Combine coconut water, powdered sugar, and coffee in a medium-size bowl and set aside.
Heat a few inches of oil in a large saucepan over medium heat until it reaches 350º F.
Add 2 or 3 doughnuts at a time until both sides are golden brown.
Transfer doughnuts to a paper towel.
Once excess oil has drained, dunk each doughnut into the espresso glaze and sprinkle with the shredded coconut. Allow glaze to harden on a wire rack.
Preheat the grill to medium heat.
Combine milk chocolate and coconut milk in a saucepan and heat over low heat until the chocolate has melted.
Whisk in espresso powder until fully dissolved.
Add vanilla extract.
Coat each doughnut with cooking spray and place on the grill for 30 seconds to 1 minute per side.
Serve doughnuts with the warm mocha coconut ganache dipping sauce.
BBQ Grill Recipes for Breakfast
The possibilities for delicious breakfast and brunch recipes are endless when you throw your grill into the equation. They can make your campout or your average weekend morning a little more special. Take it a step further and add your own flair to these BBQ recipes by adding your signature hot sauce, fresh local fruit, or other unique flavors your family loves. You’ll create rave-worthy breakfasts for years to come.
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