Grilling for breakfast - WFSB 3 Connecticut

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Grilling for breakfast

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Chef Mark Anthony Bailey is showing us how we can head outside to the grill for the most important meal of the day.  Click the link on the video for more about Chef Bailey.

Beer Breakfast Burger

2              lbs. ground pork

1/2         cup beer, divided

1              tablespoon dry rubbed sage

1              tablespoon poultry seasoning

½             teaspoon black pepper

½             teaspoon cayenne pepper

1              medium onion, thinly sliced

1              tablespoon olive oil

6              everything bagels (thin or regular), toasted

6              frozen hash brown patties, cooked according to package directions

6              slices sharp Cheddar cheese

6              fried eggs, over easy

                Sriracha or other hot sauce, optional

Heat charcoal or gas grill to medium.  Gently combine ground pork, 1/4 cup beer, sage, poultry seasoning black pepper and cayenne in bowl.  Shape into 6 (1-inch thick) burgers.  Grill burgers about 5 minutes per side until internal temperature reaches 160oF.

Meanwhile, sauté onion slices in oil over medium heat until very tender and golden brown.  Add remaining 1/4 cup beer and continue cooking until liquid is evaporated.

Place 1 hash brown patty on bottom of each toasted bagel; top with slice of cheese. Layer burger, fried egg and onions on top of the cheese.  If desired, sprinkle with hot sauce; close sandwich to serve.

Fuel Up Smoothie Shots

1 1/2 cups Chocolate milk

1/2 cup baby kale

1 cup ice cubes

1 tablespoon almond butter

In blender combine chocolate milk, baby kale, ice cubes and almond butter. Blend until smooth and frothy, and serve.