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Breakfast Bacon and Egg Bites

PREP TIME

20

MINS

IDLE TIME

N/A

HOURS

COOK TIME

50

MINS

PELLETS

Texas

BLEND

SERVES

6

PEOPLE

INGREDIENTS:

  • 6 eggs
  • 12 slices bacon (1lb)
  • 1 white onion minced
  • 1 red bell pepper minced
  • 1 cup minced shiitake mushrooms
  • 1 cup grated parmesan
  • 2 tbsp butter
  • 1 tbsp salt
  • 1 tbsp ground pepper
  • Chopped Cilantro
  • 1 tbsp GMG poultry rub

 

Breakfast Bacon and Egg Bites

Bacon, eggs, and jalapenos… how can you go wrong!? With a little more preparation than your traditional breakfast, this recipe adds flavorful and photogenic qualities to your next big breakfast. A smoky breakfast is the way to go!

 

Preparation:

-Preheat grill up to 400 degrees, and place bacon slices on.

-In a medium saucepan, mix the butter, onion, mushroom, jalapeño, and GMG poultry rub. Let it simmer until the ingredients are soft. Set aside to cool.

-Once bacon is crispy, turn the grill down to 300 degrees and chop the bacon up until it is in small bits.

-Add the bacon bits and parmesan into the veggies and mix thoroughly.

-In a 6 cup muffin tin, press in ~2 heaping scoops of the cooked mixture into each cup and form a crust-like coating.

-Crack 1 egg into each cup, and add salt, pepper, and cilantro on top of each egg.

-Place the muffin tin into your smoker and cook at 300 degrees for 50 minutes. The yolk should run just a bit when cut into.

 

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