People picture burgers and hot dogs when they think about grills, but we like to get a little more inventive. Check out these fun breakfast on the grill recipes.
Bacon Asparagus Quiche Tarts
Makes 12 pastries
- 1 package flaky biscuit dough
- Muffin tins (to accommodate 12 pastries)
- Cooking spray
- 3/4 cup milk
- 3/4 cup heavy cream
- 3 eggs
- 6 oz shredded wiss cheese
- Salt and pepper to taste
- ½ cup chopped asparagus, cooked
- ½ cup chopped bacon, cooked crispy
- 6 oz cheese (cheddar, pepper jack, whatever)
- ¼ cup finely chopped green onion for topping
- Preheat grill to 350 degrees
- Line muffin tins and grease with cooking spray. Take biscuit dough and place about a spoonful sized and flattened dough ball into the tin. Place on middle rack of oven and bake for 5 minutes or until dough rises close to the top of the tin.
- Remove tins and set aside for 10 minutes or until cool enough to handle.
- While dough is cooling, whisk the custard ingredients together in a large bowl and set aside.
- After dough has cooled enough, form the dough around the muffin tin sides. It should be able to rise to about a quarter inch from the top of the liner. Put a pinch of cheese in the bottom of each tin and then top that with about 2 Tbsp total of chopped asparagus and bacon.
- Put 2-3 Tbsp of the custard into each tin, filling to just beneath the top of the dough. Top with another pinch of cheese and a pinch of green onions.
- Bake for 20-25 minutes or until the custard is set.
- Best served warm, not hot…so let cool a bit before removing from the tin and liner.
Make it vegetarian by substituting 8 oz mushrooms (chopped, cooked, and dried) for bacon.
Note: Bacon and asparagus can be grilled at 350 degrees prior to cooking the pastries. Bacon should be cooked on a broiler pan for 10 minutes a side. Asparagus should be lightly oiled, with salt and pepper to taste and grilled for about 10 minutes or until crisp.
Adapted from Allrecipes.com
…and now for my FAVORITE recipe I’ve ever made up:
Incredibly Easy Grilled Donuts
Grill refrigerated biscuits on a cookie sheet (or well-oiled grill grate) using indirect heat at about 375 degrees for 10 minutes or until golden brown.
Meanwhile, melt a stick of butter in a grill-safe bowl away from direct heat. Dip warm biscuits in the melted butter and roll in cinnamon sugar. Yum!
Share your favorite breakfast on the grill ideas in the comments section below.
We might need Bob to test the doughnut recipe out on the patio here at corporate. 🙂