Bacon and Egg Breakfast Boats
Bacon and Egg Breakfast Boats are easy and delicious! Add what ever ingredients you have available, bake them with a biscuit and serve them inside down as if they are floating on a biscuits! Ours are made with Canadian Bacon, hash browns, cheese, egg and a few other goodies to make your mouth water. Cooked outdoors in the Grill Dome Kamado style grill with a cast iron biscuit pan.
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For more information about the Grill Dome visit: http://www.grilldome.com
Video Transcription:
Presenter
Hey, everyone, today it’s Bacon and Egg Boats sorta on the Cooking Everything Outdoors show.
So, what the heck am I talking about, boats?
Well, really, we’re going to be using a cast iron muffin tin and we’re going to be building breakfast biscuits in these, sort of top heavy, if you will, and I’ll show you what I mean right after we go over our ingredients.
We have somewhat of a hodgepodge of different ingredients to build these and the point being is that you could add whatever you want to your breakfast boats, your bacon and egg boats.
Now, bacon-wise, I’m using Canadian bacon because I really like the way this turns out and also, you can virtually eat this raw.
So if it doesn’t get cooked all the way when you’re baking these, it’s still very appetizing.
Of course, we’re going to have some hash browns and these are defrosted already, some nice sharp cheddar cheese.
I have, of course, some salsa.
This is mild, my preference.
Mushrooms just small-dice and some small-diced onions.
Now, if you preferred to have this sauteed, by all means, do that in advance.
And here is just some diced up red onion.
And 1 egg per biscuit.
A little shortening to grease up the pan and some cheddar biscuits, these are the large jumbo buttermilk ones.
And that’s really all it takes to form or put these together.
Again, you could add bacon to it.
You could add ham or turkey or whatever you really want to this recipe.
Now, we’re going to be cooking on the grill dome.
It’s set and holding steady at 375, just a quick peek and to see that I have it setup for indirect heat with the baking stone down below to disperse the heat up and around because we are baking.
So, to get started we need to grease up our pan.
Just get in there and give it a good coating, the reason we’re doing this is so that our breakfast boats don’t stick.
If you use bacon, you’re going to get a lot more grease but not on the side, so you want to grease these up.
Okay, so let’s build this up.
Now, do it however you want.
I find that this works out the best, this Canadian bacon fits perfectly on the bottom, on this muffin pan.
Now, what I’d like to do, once I put my bacon in, is I’ll take some hash browns just, you know, a little handful.
If you use a regular muffin tin, it’s going to be deeper than this is but just enough to give us a little bit of a base.
Now take the bottom of a cup and just press those down and compress your hash browns in place.
This is going to help hold everything together.
It’s going to give a nice base for your egg when we get to that.
Now, at this point you could add a little seasoning.
I’m going to go with just a little bit of salt because potatoes need salt.
I don’t want a lot because of the Canadian bacon.
And then little fresh ground black pepper.
Add your additional ingredients as you like.
Some red peppers, some mushrooms.
And then I’m going to make a monster combo here with a little mushroom, a little onion and a little pepper.
For those that you like salsa, don’t be afraid to get some in there.
Now, this is where we can either add your egg or your cheese.
I like to put my cheese down first and then my egg just to give a little more of a base because you’ll find that the cheese will soak up into the biscuit if you’re not careful there.
That looks pretty darned good, little extra.
Of course, you could use whatever you want, dak galbi, Monterey, you know, jalapeno cheddar, you know, whatever floats your boat.
This is entirely up to you how you want to do it.
I’ll take one egg, set that right over the top of each one.
Good luck getting the yolk in the center.
Break it if you choose.
Or leave it whole if you choose not.
I will actually break a couple of these.
Okay, now that we’ve done that, it’s time to get our cheddar biscuits out.
Certainly, encourage you to make them from scratch if you do…whoa… poppers, good for you.
And then we are just going to take one of each and put it right on top of that bad.
How’s that, looking good or what?
Okay.
These are ready to go into the grill dome.
We’ve been holding steady, crimped a little over 375 right now but I’m okay with that.
I’m looking for 375-ish.
And we’re going to bake them for about 15 to 20 minutes, so set our timer.
So it’s been about 24 minutes, so let it cook a little bit longer, right?
We’re doing 5, it’s going to be 15, went a little farther, I wanted to get those biscuits browned up real nice and I wanted to firm up that egg a bit more.
So this is what we get.
Well, before I served these up, I want to take a minute to thank my sponsors Camp Chef and www.OutdoorCooking.com and www.IslandGrillstone.com.
And as I tell you always, without them, this show would not be possible.
So I want you to go spend a visit, no, so I want you to go visit them.
Check out their stuff.
Say hi.
Tell them Gary sent you.
Go buy something.
Then come right back and watch the show.
We’ll just go right in the center here.
Run your knife around the edges.
Serve it upside down, just like that.
That egg just melted all into the hash browns and the cheese.
I got these ones with the mushroom in it.
Give us a quick bite without burning myself.
Oh man.
You’ve got to try this.
This is really good.
You got a lot of flavors packed in a small bite.
Much better than you’re going to get at one of those fast food restaurants, so give this a try, bacon and egg boats, absolutely delicious, on the grill dome.
And I’ll see you when I see you.
Me and the flies will see you when we see you.
