Jim and Mika's Grilled Colorado Breakfast

Start your day with the bold, smoky flavors of **Jim and Mika's Grilled Colorado Breakfast**, a hearty and satisfying meal that brings the best of the grill to your morning table. This vibrant dish features perfectly charred russet potato rounds layered with flame-kissed green and red bell peppers, tender onion rings, crispy thick-cut bacon, and sunny-side-up eggs cooked to perfection. Topped with melty cheddar cheese, creamy avocado slices, and a touch of fresh cilantro, this breakfast is a savory masterpiece that's as visually stunning as it is delicious. With just 15 minutes of prep and 25 minutes of cook time, this recipe is the perfect way to elevate your brunch game or add a smoky twist to weekday breakfasts. Serve with a drizzle of hot sauce for an extra kick, and enjoy a taste of Colorado-inspired grilling magic.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 Large russet potato
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 Green bell pepper
• 1 Red bell pepper
• 1 Yellow onion
• 4 Large eggs
• 1 cup Cheddar cheese, shredded
• 6 slices Thick-cut bacon
• 1 Medium avocado
• 2 tablespoons Fresh cilantro, chopped
• 2 teaspoons Hot sauce (optional)

Directions

Step 1

Preheat your grill to medium-high heat and lightly oil the grates.

Step 2

Wash and scrub the russet potato thoroughly. Slice it into 1/4-inch thick rounds.

Step 3

In a small bowl, mix olive oil, salt, black pepper, and paprika. Brush the potato slices with the seasoned oil mixture on both sides.

Step 4

Core and slice the green and red bell peppers into thick rings. Peel and slice the yellow onion into 1/4-inch rings. Lightly brush the bell peppers and onion rings with a bit of olive oil.

Step 5

Place the seasoned potato slices, bell pepper rings, and onion rings on the grill. Cook for about 4-5 minutes per side, or until tender and lightly charred.

Step 6

While the vegetables are grilling, cook the bacon slices on the grill griddle or a skillet placed over the grill until crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess grease.

Step 7

Crack the large eggs onto the grill griddle or a flat grill-safe pan. Cook sunny-side-up or to your desired doneness. Sprinkle with a pinch of salt and pepper while cooking.

Step 8

Slice the avocado in half, remove the pit, and scoop the flesh into slices.

Step 9

To assemble the breakfast, divide the grilled potato slices evenly between two plates. Top with grilled bell peppers, onion rings, and crispy bacon slices.

Step 10

Place the sunny-side-up eggs on top of the stack, then sprinkle with shredded cheddar cheese. Add avocado slices on the side, and garnish with fresh cilantro.

Step 11

Serve immediately with hot sauce on the side for added spice, if desired. Enjoy your hearty Grilled Colorado Breakfast!

Nutrition Facts

Serving size	(1363.8g)

Amount per serving	% Daily Value*
Calories	2018.3

Total Fat 142.9g	0%
Saturated Fat 50.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 928.3mg	0%
Sodium 4934.0mg	0%
Total Carbohydrate 114.1g	0%
Dietary Fiber 26.7g	0%
Total Sugars 16.6g
Protein 78.6g	0%

Vitamin D 184IU	0%
Calcium 1024.1mg	0%
Iron 11.4mg	0%
Potassium 3698.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 15.3%

Carbs: 22.2%