Breakfast On the Grill Recipe

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Breakfast On the Grill Recipe
Breakfast On the Grill Recipe photo by Taste of Home
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Breakfast On the Grill Recipe

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5 3 1
Publisher Photo
"I thought having breakfast in our backyard would be a nice way to christen our new patio, so I came up with this combination to cook on the grill," recalls Shirley Ellul of Redford, Michigan. It's a fun idea for camping, too.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 3 cups cubed French bread (1-inch cubes)
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 8 slices Jones Dairy Farm Canadian Bacon, quartered

Directions

Drain the pineapple, reserving 2 tablespoons juice; set aside. Place bread in a large bowl; drizzle with butter and toss to coat. Combine sugar and cinnamon; sprinkle over bread mixture and toss to coat.
Transfer bread mixture to a double thickness of greased heavy-duty foil (about 28 in. x 18 in.) Add Canadian bacon and pineapple; drizzle with reserved pineapple juice.
Fold foil around bread mixture and seal tightly. Grill, covered, over medium heat for 4-5 minutes on each side or until heated through. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Breakfast On the Grill in Quick Cooking September/October 2001, p10

  • 1 can (8 ounces) pineapple chunks
  • 3 cups cubed French bread (1-inch cubes)
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 8 slices Jones Dairy Farm Canadian Bacon, quartered
  1. Drain the pineapple, reserving 2 tablespoons juice; set aside. Place bread in a large bowl; drizzle with butter and toss to coat. Combine sugar and cinnamon; sprinkle over bread mixture and toss to coat.
  2. Transfer bread mixture to a double thickness of greased heavy-duty foil (about 28 in. x 18 in.) Add Canadian bacon and pineapple; drizzle with reserved pineapple juice.
  3. Fold foil around bread mixture and seal tightly. Grill, covered, over medium heat for 4-5 minutes on each side or until heated through. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Breakfast On the Grill in Quick Cooking September/October 2001, p10

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LindaKBrown User ID: 6445673 89626
Reviewed Jan. 9, 2012

"I made a doubled recipe for a small morning meeting at work. I prepared it the night before and took a baggie of the cinnamon bread cubes and a baggie of pineapple and Canadian bacon. With foil and my George Foreman grill, breakfast was served. Compliments ranged from "very good" to "awesome". Even the leftovers were great warmed the next day!"

MY REVIEW
MaysC01 User ID: 3939375 73675
Reviewed May. 25, 2011

"This sounds amazing! I'm always looking for recipes that my scouts can make and this sounds like something the boys will enjoy trying. Thanks for sharing!"

MY REVIEW
sueboyer User ID: 2705664 37852
Reviewed Jul. 9, 2009

"this is very tasty, and I made it using an aluminum foil pan and worked great!"

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