Smoky Breakfast Skewers

Serves 4 · 25 min prep · 20 min cook

Ingredients

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

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they will not scorch on the grill.
2. 2Preheat the grill to medium heat, roughly 375°F, and set up a cooler zone for finishing eggs gently.
3. 3Pat sausage, bacon, mushrooms, and peppers dry, then toss the vegetables with olive oil, smoked paprika, garlic powder, salt, and black pepper.
4. 4Thread sausage links, folded bacon strips, mushrooms, mini peppers, and cherry tomatoes onto skewers, alternating colors for a full platter look.
5. 5Place skewers on the hot grates and grill, turning every few minutes, until sausage is cooked through and bacon edges crisp, about 12 to 15 minutes total.
6. 6During the last few minutes, brush lightly with maple syrup so it caramelizes into a sticky glaze without burning.
7. 7Meanwhile crack eggs into a small oiled cast-iron skillet set on the cooler side of the grill; cover and cook until whites set and yolks stay jammy, 4 to 6 minutes.
8. 8Transfer finished skewers to a large serving board or sheet pan lined with parchment for easy outdoor passing.
9. 9Nestle the grill-baked eggs among the skewers, sprinkle everything with chopped chives, and add an extra dusting of smoked paprika.
10. 10Serve family-style straight from the board with hot sauce or extra maple on the side so guests can build their own bites.