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Comments
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What sorcery is this?!
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Do whut?!?! =P~ Do share!
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Ummm I don't know what that is but I think I'm in loveLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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1 package of pre shredded potatoes 3 eggs, beaten 1/2 cup shredded cheddar cheese 8 ounces cooked and crumpled sausage 1/2 Teaspoon onion powder 1/4 teaspoon garlic powder salt and pepper to taste Mix it all together and into the Egg at 350 for 30 minutes until crispyEnjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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I might have to call off work tomorrow and do this until I explosdeLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Imma make these this Sunday as soon as my butt comes off! That looks awesome!
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Dude, does it hurt when your butt comes off??LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
We like them in the mini muffin pan best, more area to get crispy, crunchy Make sure to spray the pan well with a cooking spray so they will pop out. We like a really sharp cheese in these, so grate it fresh, but the bagged shredded stuff works too. If you want to take them further over the top, warm some maple syrup and add a couple drops to each one after you take them out of the pan (geeze I just had these and now I'm drooling )Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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Good stuff @CincyTiki. My wife makes these every now and again in the oven. Now it's going to be real soon again after seeing this thread.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Only for a minute.XC242 said:Dude, does it hurt when your butt comes off??
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If I could just get my belly to come off...theyolksonyou said:
Only for a minute.XC242 said:Dude, does it hurt when your butt comes off??
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Going to definitely try these soon!
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Man those do look good. I have a cast iron muffin pan. May have to try these in it.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I'm going to do these in my ebelskeiver pan.
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Sausage cooked or uncooked?
@Eggcelsior you've got one of those? I've got a cast iron one from my mom. Might have been her grandmother's (who I never got to meet). Best of my knowledge, she never used it and neither have I. I'd like to, but not sure what to do with it. Can't bear to toss it out, though. Think mines a Griswold.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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@Griffin: Coked sausage, that way your only focus when these are in the Egg is getting the potatoes crispy.I have made these with hot sausage before and they are really good. For Texas folks, Cheddar-Jalapeno sausage would be awesome. For breakfast we use maple sausage and hit them with a couple drops of warm maple syrup (only a couple drops, don't want to make them soggy)We make these for an evening snack when camping and the maple ones work great with a glass of Woodford Reserve Bourbon (judge me all you want for pairing breakfast food with bourbon )@ Eggcelsior: I like the Ebelskeiver pan idea, just need to watch out not to fill them too full. that is why I went to mini muffin tins, full size muffins were hard to get as crispy. The crunch really makes these.
Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE -
@CincyTiki thanks for the post. Made these last Saturday and they were a big hit. I was asked if I could make them again on Sunday. Told them to wait until Thanksgiving and will put these on before the bird to kick off the day right!
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Nice!! Look delicious!
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@CincyTiki these look delicious, bookmarking
@griffin Ebelskievers are fantastic. That pan is an heirloom for sure... don't throw it out! You can get a premade mix from Williams Sonoma, but if you'd like to make your own, I'll send you our family recipe.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
I'd love to have you recipe @blind99 Thanks
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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@griffin Here you go. these are great. the first batch never turns out well, like frying anything. turning can be a little tricky; knitting needles or wooden skewers work well. Eat them fresh from the pan, dipped in a little powdered sugar or jam or jelly; lingonberry is a good choice.
1. Sift together:
1 ¼ cup flour
1 tsp salt
1 tsp sugar
½ tsp baking soda
2. Mix:
2 well beaten egg yolks
1 ½ cup buttermilk
½ tsp vanilla
3. Add liquid to dry ingredients
4. Fold in two stiffly beaten egg whites
5. Heat pan. Fill cups 1/3 full Crisco or lard, then ½ full batter; brown and turn
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Very nice - did you cook them with direct or indirect heat on the egg? Can't tell from the pic...Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Pinned it under Brunch. Thanks for the idea.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Wonderful - these are definitly happening!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Gonna try the Ebelskievers, thanksEnjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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=D> Nicely done! Will try this in the future for sure. Thanks for sharing.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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