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!
Category
Breakfast
Servings
6
Prep Time
20 minutes
Cook Time
50 minutes
Ingredients
GMG Texas Pellets
1 lb Bacon
2 tbsp Butter
1 White Onion, minced
1 c Shiitake Mushrooms, minced
1 Red Bell Pepper, minced
1 tbsp Kosmo's Q Dirty Bird Rub
1 tbsp Salt
1 tbsp Black Pepper
1 c Parmesan, grated
6 Eggs
Chopped Cilantro, garnish
Directions
Preheat grill up to 400 degrees
Place Bacon Slices on, once done to your liking, removed them and set aside to cool.
When bacon is done, turn the grill down to 300 degrees.
In a medium saucepan, mix the butter, onion, mushroom, bell pepper, and Dirty Bird Rub. Let it simmer until the ingredients are soft. Set aside to cool
Chop the bacon into small bits.
Add the bacon and parmesan into the veggies and mix thoroughly.
In a 6 cup muffin tin, press in about 2 heaping scoops of the mixture into each cup and forma 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 fit when cut into.
Enjoy!