The kids are all scurrying around the yard searching for the prized eggs. As a grown-up you have a new egg obsession, The Big Green Egg. We’ve thrown together a few of our favorite Easter brunch recipes that will have you hoping that the Easter Bunny leaves a Big Green Egg in your basket this year.
Funny name, but this grilled twist on an all-in-one breakfast dish is sure to be a hit. Basically you’ve got eggs and veggies wrapped in breakfast sausage and bacon. It doesn’t get much better than that.
1 package of bacon
1 package of breakfast sausage
5 large eggs
1 cup of shredded cheese (3 cheese blend works well)
½ white onion, chopped
½ green bell pepper, chopped
Meat Church Honey Hog BBQ Rub
Salt & pepper
Set your EGG for indirect cooking (with convEGGtor) to 275°F/135°C with apple chips.
Start by lightly sautéing the onions and bell peppers on the Half Moon Plancha Griddle. Scramble the eggs and add the onion and bell pepper mixture. Salt and pepper to taste and set aside.
Next make a 6×6 bacon weave. Lay 6 pieces of bacon side by side (touching) on parchment paper, which will help to prevent sticking. Then weave the remaining 6 pieces of bacon across those 6. Make sure your bacon weave is tight.
Next layer the breakfast sausage evenly across your bacon weave. Make sure the sausage extends to the edges of the bacon weave.
Add the scrambled egg mixture evenly across the sausage. Then spread the shredded cheese evenly across the top of the eggs. Top with a sprinkling of Honey Hog BBQ rub.
Carefully roll the bacon weave up tightly to form what looks like a burrito. Tuck the ends of the bacon into the side of the breakfast fatty to secure all the contents.
Cover all sides with a nice coat of Honey Hog BBQ rub.
Place the breakfast fatty on the grid and cook until the internal temperature reaches at least 160°F/71°C. That will ensure the ground sausage is fully cooked. This will take about 1 ½ hours.
Remove the breakfast fatty from the cooker and let rest for at least 10 minutes. Slice 1” thick slices. This is great by itself, on a biscuit or as Matt does in Texas, on a fresh flour tortilla!
Ham is perfect for Easter brunch, since ham works for breakfast and lunch. This recipe for ham, that has been slow smoked on the Big Green Egg will totally fit the bill for your Easter Brunch.
1 Ham 10-12 lbs
1-20 oz. can round sliced pineapple
1 jar maraschino cherries
2 boxes brown sugar
Set EGG for indirect cooking at 350°F and line Baking Pan with aluminum foil.
Rinse ham with cold water, pat dry, and set aside.
Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze. Next add the pineapple to the ham putting a cherry in the hole of each pineapple round. Finally pour the glaze over the ham.
Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 min.
Let stand for 30 min. slice and ENJOY!!!
Sweet potatoes are the perfect side dish for Easter, sweet and delish. The glaze on these sweet potatoes is irresistible.
2 lbs sweet potatoes
1½ cups plus 2 Tbsp firmly packed light brown sugar
¼ cup freshly squeezed orange juice
1 cup plus 2 Tbsp light corn syrup
6 Tbsp unsalted butter, cut into cubes
1 navel orange, peeled and thinly sliced
Set the EGG for indirect cooking (with convEGGtor) at 400°F/204°C.
Place the sweet potatoes on the grill. Close the lid of the EGG and cook for 7 to 8 minutes. Turn the potatoes, close the lid of the EGG and continue cooking for 7 to 8 minutes, until easily pierced with a fork. Remove the potatoes from the EGG and cool completely.
Peel the sweet potatoes and cut them into ¼ inch-thick rounds. Lay the potatoes in the baking dish. Sprinkle 1½ cups of the brown sugar evenly over the sweet potatoes. Drizzle with the orange juice and 1 cup of the corn syrup and dot with the butter. Place the orange slices on the sweet potatoes, drizzle the remaining 2 tablespoons corn syrup on the orange slices, and sprinkle with the remaining 2 tablespoons brown sugar. Place the baking dish on the grid. Close the lid of the EGG and bake for 1 hour, or until the sweet potatoes are tender. Serve immediately.