Photo: Lauri Patterson, Getty Images.
When summer’s in full scorch mode, you won’t want to turn on the stove, not even in the morning. Head outside and fire up the grill to make breakfast instead. Whether you’re hosting brunch, spoiling an overnight guest, or just making the most important meal of the day for yourself, these stick-to-your-ribs grilling recipes are sure to please.
6 Best Breakfast Grilling Recipes:
Bacon-and-Egg Breakfast Burger
A solid start to the day requires protein; this meal has not one, not two, but three sources of it to get you pumped. Start by heating the grill, plus a cast-iron skillet, to high heat. Form 1 pound of ground beef into patties and cut slices of raw bacon in half. Salt and pepper the patties, then place on the grill grates. If you like your burgers medium-raw, flip them after 2 – 3 minutes; if you prefer medium, add another minute to each side of the patties. For juicier burgers, do not press on them with a spatula; if you prefer a sear, press away. Meanwhile, fry bacon slices in skillet for 2 – 3 minutes per side. Once all meat has reached the desired doneness, transfer to a clean surface so it can rest. Turn off grill and crack eggs into skillet; they will fry thanks to the residual heat. Spread your condiment or sauce of choice on the bottom of your sliced burger bun, followed by your fixings, the burger, the fried egg, and the bacon. Top with the other half of the bun and dig in.
English Muffin Breakfast Sandwich
If you can’t commit to the time required for a breakfast burger, this is a quicker, simpler version of a two-fisted breakfast. Heat the grill and a cast-iron skillet to high. Grill sausage patties on grates for 4 – 5 minutes per side, then transfer to clean surface to rest. Meanwhile, whisk eggs (2 for each sandwich) in bowl, then pour into skillet, using egg rings if you have them. When firm, flip the eggs and cook the second side. Halve English muffins using a fork or your hands, then brush both sides with melted butter. Grill just until toasted. Top the bottom half of toasted muffin with a slice of cheese and stack with the sausage patty, egg, and the top half of the English muffin. It’s filling as a burger but a lot less mess.
Grilled Breakfast Pizza
Yeah, yeah, cold, leftover pizza in the morning is tasty, but admit it already: it’s better when it’s hot and fresh. Here’s a grilling recipe to make it at home. First, buy prepared pizza dough and let it come to room temperature. On a large, floured cutting board, work the dough into a circle, then use a rolling pin to roll it out until it’s 1/8 to 1/4 of an inch thin. Open a can of spinach and drain the liquid; set aside. Heat the grill to high and grease the grates, as well the surface of the pizza dough, with non-stick cooking spray or olive oil. Place the greased side of the dough on the grates and close the cover. After 3 – 4 minutes, the dough will puff up on top and turn crispy on the bottom. Flip the dough. Spread the dough with a prepared white sauce (store-bought or your own creation) and sprinkle with 1 cup of shredded low-moisture mozzarella cheese and as much of of the spinach as you want (only the spinach, not the liquid!). Crack 1 -4 eggs over pizza, depending on preference and circumference of pizza. Season as desired with salt, pepper, and/or garlic. Close the cover and cook until cheese is melted and eggs are set, about 5 minutes. Using pizza peel, transfer pizza back to cutting board. Slice and serve.
Spicy Breakfast Hash
If you’re feeding a small crowd, this one-dish combo will satisfy ’em all. Heat grill and cast-iron skillet to medium-high. Slice 2 red bell peppers and 1 onion thinly and chop 1 pound red potatoes into 1/2 cubes. Salt and pepper to taste. Set aside. Pour 3 tablespoons of olive oil into skillet; cook potatoes, peppers, and onion, stirring occasionally, until almost tender (about 12 minutes). Add 1 pound crumbled, uncooked chorizo to skillet. Cook for additional 10 minutes. Crack eggs on top (if desired) and cook until set. Use spatula to serve; eat with plates and silverware like a proper gentleman.
For those who brekkie with abandon, buy a dozen glazed doughnuts, halve ’em and slap ’em on a greased grill set to low-medium heat. Once warm and imprinted with grill marks on both sides, let your creativity take over. Do you dare to make a s’mores breakfast sandwich by stuffing it with marshmallows and chocolate squares? Perhaps you prefer to drench them in maple syrup and top with toasted nuts? Spoon some pie filling and whipped cream between the halves? Cut the doughnuts up and dip them in melted chocolate? Smother them with peanut butter and sliced banana and eat them like a bagel? Or go savory with a slice of cheese and a breakfast sausage patty? Grilled doughnuts are a “do” no matter how you eat them.
For the health-conscious guy, grilled fruit is the way to go. Watermelon, pineapple, mango, nectarines, and peaches are all ideal grilling choices when in season. Heat grill to medium-high. Cut fruit in half or in long, wide slices, then coat with olive oil and a few drops of lemon juice. Place fruit in single layer in grill basket and cook for 5 minutes, turning once. Serve with a side of Greek yogurt and a drizzle of honey.