Breakfast Foil Packs are an easy camping meal, loaded with breakfast potatoes, sausage and eggs. Great on the grill, over the fire, or in the oven!
See the step by step recipe video down in the recipe card.
Table of Contents
This post has been generously sponsored by The Little Potato Company and I was compensated for my time spent creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
If you’ve been hanging around here for more than 5 minutes, you likely know how much we love our breakfast recipes!
We love breakfast for breakfast, breakfast for lunch, and breakfast for dinner. When we’re camping or just enjoying a lazy summer day at home, we love making these Breakfast Foil Packets!
These foil packs can be made over the fire, on the grill, or in the oven and I’ll share more tips on tricks on all the different cooking methods below.
Filled to the brim with Little potatoes (they cut the prep time down here since they come washed and don’t need to be peeled!), onions, peppers, breakfast sausage and topped with an egg, they are the perfect meal in one with very little clean up.
We are in the thick of camping season right now, and we love being able to throw these together and sit around the fire while they cook.
Breakfast Foil Packet ingredients and substitutions:
- Little potatoes: I loving bringing a bag or grill-ready pack of Little potatoes when we go camping because I know there won’t be a lot of prep involved. Just a quick chop (since we’re going for that “hashbrown” size here), and they’re good to go.
- Onions and peppers: I love my breakfast potatoes and breakfast hash recipes loaded, so I add in diced onions and green peppers. You can add in other veggies you love as well! Chopped spinach or mushrooms are other great additions.
- Breakfast sausage links: adding a couple of breakfast sausages to each pack bumps up the protein and as they cook, they add flavor to our veggies. You can leave them out if you want a vegetarian foil pack, or you can swap for chicken or turkey sausage to make these a little lighter.
- Egg: to seal the deal, we cook an egg in our foil pack once our meat and veggies are cooked. Me? I prefer my eggs fully cooked, so I stir my egg into the pack or just cook a few minutes longer. The rest of my family enjoys theirs with a sunny side up egg still runny in the center.
Can I cook these in the oven?
You can cook them at 400 degrees F for about 20 minutes, or until the sausage is cooked through and the potatoes are tender.
Then top with an egg and cook to your desired doneness.
Tips for making these foil packs on the fire:
Cooking over the fire has its own challenges, as the temperature can’t be regulated like it can on the grill or in the oven.
When we cook our foil packets over the fire, we like to use the grate that is a part of most campground firepits and place our foil packs on there. Our food is a little further from the fire, but there is still lots of heat and we find they cook more evenly.
If you are placing the foil packs directly in the fire, opt for the edges of the fire where there is still lots of heat but they are not directly in the flames.
Since there’s more guesswork with over the fire cooking, the cook times for the recipe will vary more and you will want to check for doneness more often.
More camping recipes we love!
- Chicken Fajita Foil Packets Recipe — a full meal cooked in foil, just serve with tortillas!
- Easy Monterey Chicken Foil Packets — so full of flavor!
- We love making a batch of this German Potato Salad to serve room temperature or reheat at the campground
- Burgers are always a favorite! This recipe for The Best Burgers is our go-to and has SO much flavor.
Pin this recipe to save for laterPin this recipe to your favorite board
Breakfast Foil Pack
- 1 lb Little potatoes
- ½ medium onion
- 1 red bell pepper
- 2 tablespoons canola oil
- 1 teaspoon seasoning salt
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 8 breakfast sausages (uncooked)
- 4 eggs
- salt and pepper
- Preheat grill to 400 degrees F or medium-high.
- Cut potatoes into quarters and chop onion and pepper.
- Combine potatoes, onion, and pepper with oil, seasoning salt, parsley and pepper in a bowl.
- Lay out four large sheets of tin foil (double them up if you are not using heavy duty foil) and spray the center of each with non stick spray.
- Divide vegetables between the four foil sheets and top each with two sausages.
- Seal packs and place on direct heat on the grill. Cook for 15-18 minutes, until the vegetables are tender (if you check them and they are not quite done, just give them a stir and continue cooking).
- When vegetables are tender, open packs and crack an egg into the center of each and sprinkle egg with salt and pepper as desired. Loosely tent the foil over the egg (this helps to cook the top of the white) as much as possible, and close the lid on the grill.
- Cook for 3-5 minutes, until desired doneness is reached.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel