Smoky Breakfast Skewers

Breakfast skewers bring grill-side energy to the morning table, built for easy sharing. Hard-boiled eggs, sausage, and bacon mingle with sweet peppers and tomatoes, dusted in smoked paprika and a light maple glaze.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 410 cal
• 24g protein
• 12g carbs
• 30g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 links breakfast sausage links
• 6 large eggs
• 16 cherry tomatoes
• 8 mini bell peppers
• 4 slices thick-cut bacon
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp maple syrup
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn on the grill. Preheat the grill to medium heat, about 375°F.
2. 2Hard-boil the eggs: place them in a saucepan, cover with cold water by an inch, bring to a rolling boil, then cover, remove from heat, and let sit 9 minutes. Transfer to an ice bath, peel, and cut each egg in half.
3. 3Cut the sausage links into 1-inch pieces and the bacon into 2-inch strips. Halve the mini bell peppers if large.
4. 4Thread the skewers by alternating sausage pieces, bacon folds, cherry tomatoes, pepper pieces, and egg halves so each skewer looks colorful and balanced.
5. 5Stir together olive oil, smoked paprika, garlic powder, salt, and black pepper in a small bowl, then brush the mixture generously over all sides of the loaded skewers.
6. 6Place the skewers on the grill and cook 8 to 10 minutes, turning every couple of minutes, until the sausage is browned, bacon edges crisp, and vegetables lightly charred.
7. 7During the last 2 minutes, brush the skewers lightly with maple syrup so it caramelizes into a sticky glaze without burning.
8. 8Transfer the skewers to a large platter, tent loosely with foil for 2 minutes, then serve family-style so guests can grab what they want.