SAVORY BREAKFAST KABOBS
Provided by Ree Drummond : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 12
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.
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Mamun Hossen
[email protected]These kabobs were delicious! I will definitely be making them again.
Sukkur Sinha
[email protected]I love the idea of these kabobs, but I found them to be a bit bland. I think I would add some more seasoning next time.
Nana Akwasi Nana Akwasi
[email protected]These kabobs were so easy to make, and they were a hit with my family. I will definitely be making them again.
mah ide
[email protected]I used turkey sausage instead of pork sausage and they turned out just as good!
MD SORUJ MIA
[email protected]These kabobs were a little dry for my taste. I think I would add some more moisture next time.
Nelay Nath
[email protected]I love that these kabobs can be made ahead of time. They're perfect for busy mornings.
Nilu Akther
[email protected]These kabobs were a great way to use up leftover sausage. They were also very easy to make.
Kabi Ram
[email protected]I've made these kabobs several times now and they are always a hit! They're so easy to make and they're always delicious.
Tiona Green
[email protected]I'm not a big fan of breakfast sausage so I used ground beef instead and they turned out great! My kids loved them too.
Sher Maseed
[email protected]These kabobs were easy to make and very tasty. I will definitely be making them again.
Adam Guymon
[email protected]I made these kabobs for a party and they were a huge success! Everyone loved them. I will definitely be making them again.
sangita bist
[email protected]These kabobs were a bit too spicy for my taste, but my husband loved them. I will definitely be making them again, but I will use a milder sausage next time.
NJOM JOY
[email protected]I loved the combination of flavors in these kabobs. The sausage, peppers, and onions were cooked perfectly. I will definitely be making these again!
Naseer Shahi
[email protected]These kabobs were a hit with my family! The flavors were amazing, and the kabobs were so easy to make. I will definitely be making them again.