Although my family likes them just as the recipe is written, we sometimes substitute sausage or bacon for the ham, and vary the type of cheese. A Mexican version can be made using cooked chorizo sausage, some salsa, green chilies, and jalapeno peppers. Whatever you and your guests add to your packets, they cook in under 20 minutes (10 if on a campfire – a bit longer on the grill) and are delicious and filling. If you like, you can put them directly on the fire for a few minutes so that the bottoms go crisp.
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup milk
1 pound frozen shredded hash brown potatoes, thawed
8 ounces diced ham
2 tablespoons dried onion flakes, or 3/4 cup chopped fresh onion
1 tablespoon dehydrated red and green peppers, or 1/4 cup chopped fresh peppers
2 cups grated cheddar cheese
- Heat a gas grill or start a good campfire.
- Place 6 12 x 12 inch foil sheets shiny side down on a flat surface and spray with non-stick spray.
- Crack the eggs into a gallon-size zip-type bag; add the salt and pepper.
- Seal and shake or massage until the eggs are broken up.
- Add the remaining ingredients; massage to mix well.
- Place a heaping cup of the mixture in the center of each foil sheet. Bring two sides together; fold down and seal. Bring the other sides together; fold down and seal.
- If using a gas grill, turn off one side and place the packets on the side that is turned off; shut the lid and cook for 15-20 minutes or until the eggs are set. If using a campfire, place the packets away from the flames; let the packets cook for about 10 minutes. If you have an infrared grill, you can cook the packets on the heat; they will take 15-20 minutes.
Amount Per Serving
Calories 455 Calories from Fat 235
Percent Total Calories From: Fat 52% Protein 28% Carb. 21%
Nutrient Amount per
Total Fat 26 g
Saturated Fat 12 g
Cholesterol 482 mg
Sodium 984 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 1 g
Protein 31 g
Vitamin A 21% Vitamin C 22% Calcium 0% Iron 16%