Holiday Breakfast on the Grill
Always fun, always delicious, this grilled breakfast will be your new summer staple! If you don't have a grill, you could easily bake it in the oven, adding the eggs and cheese at the very end. Feeling free to use your own combination of vegetables, but this particular version is particularly mouthwatering.
Servings: 4
Calories: 350kcal
Ingredients
- 7 baby potatoes tri-color medley
- 1 cup red and/or yellow bell pepper sliced
- 5 cherry tomatoes or other small tomato
- ½ cup onion larger "chunks"
- ½ jalapeno pepper sliced
- 2 links hot Italian turkey sausages sliced into chuns
- dried rosemary, sage, thyme, garlic powder season to your taste
- 5 leaves fresh basil
- salt, pepper
- truffle oil or olive oil
- 4 eggs, organic Happy Eggs are beautiful!
- 1 cup gruyere shredded
- ½ cup mozzarella shredded
Instructions
- Cook the potatoes: Place potatoes In a medium saucepan and cover with water. Bring to boil and cook until almost fully cooked, 5-7 minutes. Drain, cool slightly and slice potatoes into halves.
- While potatoes are boiling, prep vegetables.
- Line a sheet pan or large platter with foil. Alternately, if you have a griddle plate for your grill, use that, no need for foil. Add potatoes, peppers, tomatoes, onion, jalapeno pepper, turkey sausage, herbs, basil. salt and pepper to pan. Top with a drizzle of truffle or olive oil.
- Transfer veggie sausage mix to preheated grill. Grill with lid closed until everything is cooked through, about 10 minutes. Add eggs evenly over top. Top with shredded cheeses. Cook 2-3 minutes more with lid closed until eggs are cooked but still yolky. Remove from grill and plate. Enjoy!