I thought of this recipe as one for my kids, kids love things on kebobs right? Well, I was wrong but my girlfriends immediately said these would be perfect for a ladies brunch, bridal or baby shower, or just a regular breakfast made to feel special. Regardless of my breakfast striking children, my husband and I devoured these.
Best part is you can make it a make it your own and switch things up or have a little kabob bar. I love parties that allow people to make their own creations, it’s like an activity! I bet I could also make one my kids would actually eat too, just needs to have waffles and syrup! These babies are Whole30 but I might make a kiddo approved version soon, send me your kids favorite breakfast items and I will make something epic!
Bell Peppers, 2 colors
Chicken Apple Sausage
Onions - optional
Eggs - 5 to make 4 kabobs
1 teaspoon ghee
salt and pepper
- Preheat the oven to 350. Skewer the tomatoes, peppers, sausage, and onions, spray with a little oil and season with salt and pepper.
- Bake for 15 minutes on the lowest rack. While that is baking, whisk the eggs and season with a little salt and pepper.
- In a small non-stick skillet, heat the ghee on medium heat. Add the eggs and swirl them around the pan and let cook. Once the edges are set and the top is mostly cooked, carefully flip over with a spatula and cook for an additional minute.
- Turn the omlette out on to a cutting board and slice into 1” strips. While it is still warm, roll the eggs and slide them onto the kabobs.
- Finish with the fruit and serve with guacamole.
Y’all know I am a sucker for a rainbow of color. This is a great way to give guests options for their breakfast.
Get these suckers all skewered up and into the oven.
While the kabobs are in the oven, work on the eggs. Pour the whisked eggs into a pan with ghee on medium heat. Once the edges are set, carefully flip over to cook the other side. Then slide it out onto a cutting board, slice and roll!