CAMPFIRE FOIL PACK BREAKFAST BURRITOS
All it takes is a little bit of planning to add a touch of glamour to your campsite breakfast. The filling for these hearty burritos is cooked in clever foil packs over the fire. Pack all of the other fixings in your cooler and enjoy the first meal of the day in the great outdoors.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 hearty burritos
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with nonstick foil.
- Put the potatoes and pepper out on the prepared baking sheet. Drizzle the oil over the vegetables and toss along with 1 teaspoon of salt and 1/2 teaspoon pepper. Spread the vegetables out in to a single layer on three-quarters of the baking sheet. Crumble the sausage on the remaining quarter of the baking sheet. Roast until the potatoes are fork tender and the sausage is cooked all the way through, about 25 minutes. Let cool completely. Pack into a large plastic re-sealable bag and refrigerate up to overnight. Pack in a cooler. (Make sure to pack all of the other ingredients and equipment too.)
- Build a medium campfire (if there is a grate for cooking then go ahead and use it).
- Make the foil packs: Cut eight 15-inch pieces of nonstick foil. Stack 2 pieces of foil, place your hand in the center and fold the sides up to create a shallow bowl. Repeat with the remaining pieces of foil so you have 4 bowls total. Put a quarter of the potato-sausage mixture in the center of each bowl. Crack the eggs into a quart-sized glass mason jar and shake well to scramble.
- Divide the eggs evenly among the bowls. Fold the sides over the fillings to create a seal. Place the foil packs directly onto the coals of the fire, or on the grate above the fire, and cook, rotating with tongs every few minutes until the eggs are set, about 10 minutes. This could take more or less time depending on the strength of the fire, careful of steam you can open the packs to check while they cook. Remove from heat and let cool for 2 minutes so you can handle the foil.
- Open each packs and flip the mixture out onto the middle of your tortillas and top with Cheddar, hot sauce, salsa, scallions and sour cream.
POTATO-SAUSAGE FOIL PACKS
We had these smoky campfire bundles at a friend's house for dinner and loved the simplicity of this great summer meal. Now we often make it for summer weeknight dinners. -Alissa Keith, Forest, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut peppers into 1-in. pieces; place in a large bowl. Toss with the next 7 ingredients. Divide mixture among 4 double thicknesses of heavy-duty foil (about 18x12 in.). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat until potatoes are tender, 30-35 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.
Nutrition Facts : Calories 344 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 990mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 6g fiber), Protein 21g protein.
FOIL-PACKET POTATOES AND SAUSAGE
My family enjoys camping and cooking over a fire. These hearty foil-packet potatoes turn out beautifully over a campfire, on the grill or in the oven at home. We sometimes leave out the sausage and serve the potatoes as a side dish. Either way, it's so easy, and the spuds can be served right from the foil pouch for easy cleanup. The recipe also tastes amazing when cooked in a Dutch oven. -Julie Koets, Elkhart, Indiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with sausage, bacon, onion, parsley, salts and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets over campfire or grill; cook 15 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape. If desired, sprinkle with additional parsley.
Nutrition Facts : Calories 414 calories, Fat 25g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1181mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.
POTATO, SAUSAGE AND EGG BREAKFAST CASSEROLE
An easy breakfast recipe of shredded hash brown potatoes, Egg Beaters®, sausage, red bell pepper and Cheddar cheese baked together.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
- Combine Egg Beaters®, milk and garlic salt in large bowl. Add sausage, potatoes, bell pepper and cheese; stir to combine. Place mixture in dish.
- Bake 45 minutes or until knife inserted in center comes out clean. Cool slightly before serving.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 18 g, Cholesterol 39.5 mg, Fat 14.3 g, Fiber 1.5 g, Protein 23.8 g, SaturatedFat 6.6 g, Sodium 646.2 mg, Sugar 2.2 g
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