Break­fast Skew­ers

TAKES: 20 min. • MAKES: 5 serv­ings

Simple & Delicious - - RECIPE INDEX -

These sweet-and-sa­vory kabobs are an un­ex­pected of­fer­ing for a brunch. They’re a per­fect com­pan­ion to any kind of egg dish. —Bobi Raab, St. Paul, MN

1 pkg. (7 oz.) frozen fully cooked break­fast sausage links, thawed 1 can (20 oz.) pineap­ple chunks, drained

10 medium fresh mush­rooms 2 Tbsp. but­ter, melted

Maple syrup

1. Cut sausages in half; on five metal or soaked wooden skew­ers, al­ter­nately thread sausages, pineap­ple chunks and mush­rooms. Brush with but­ter and syrup.

2. Grill, un­cov­ered, over medium heat, turn­ing and bast­ing with syrup, for 8 min­utes or un­til sausages are lightly browned and fruit is heated through. PER SERV­ING 246 cal., 20g fat (8g sat. fat), 37mg chol., 431mg sod., 13g carb. (12g sug­ars, 1g fiber), 7g pro.

Break­fast Skew­ers

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