Grilled Breakfast Skewers

45 Minutes
4 Servings
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When you think of skewers, you might not think of grilled breakfast, but you might change your mind after trying these kielbasa sausage and potato breakfast skewers!


  • 1 red onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 lb. Hillshire Farm™ kielbasa sausage
  • 1 lb. Market District Sunrise Medley potatoes
  • PAM® original cooking spray
  • 2 tsp. Market District extra virgin olive oil
  • 8 large Giant Eagle eggs
  • ¼ tsp. kosher salt
  • ¼ tsp. ground black pepper


  Prep Time: 15 min. • Cook Time: 30 min.

Preheat grill to medium heat. Peel the onion and remove core from peppers. Cut the peppers and onions into 2-inch squares. Cut the sausages into 2-inch lengths. Cut the potatoes in half. Soak skewers in warm water.

Place the potatoes in a pot with cold water, bring to a boil, and simmer until tender, about 10 minutes. Add peppers and onions to the pot with potatoes, bring back to a boil, then drain.

Skewer the sausage, peppers, potatoes, and onion in an alternating fashion to fill each skewer. Spray skewers with cooking spray to prevent sticking.

Place a cast iron skillet on the grill. Once pan is heated, add 2 teaspoons of olive oil and crack the eggs in the pan. Season with salt and pepper to taste. Place the skewers on the grill and grill every side for 2 minutes until everything is warmed through.

Serve the skewers with the eggs and enjoy!

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