Western Skillet Campfire Scramble

5 from 1 vote

Delicious make ahead camping breakfast

Prep Time10

Active Time45

Total Time55

Course: Breakfast

Cuisine: American

Yield: servings

Calories: 297cal

Author: Melissa

Cost: $15

30 oz. frozen shredded hash browns
1 cup diced ham about 8 thick slices of ham - I bought a pre-sliced boneless ham and used the extra for sandwiches
1 large bell pepper diced
2 cups shredded cheddar cheese
8 large eggs
¼ cup water
1 tsp. onion powder
½ tsp. salt
½ tsp. ground black pepper

In a large bowl, mix the hashbrowns, diced ham, and green pepper, and cheese
In a medium bowl, mix the eggs, water, onion powder, salt, pepper
Add the egg mixture to the hashbrown mixture and mix together
Spray a 9x13 foil cake pan with non-stick spray
Pour everything into the cake pan and cover with foil
*You can store this in a cooler or refrigerator for a couple of days
When you are ready to cook, preheat the grill to medium heat and cook over the flame for about 40-45 minutes or until the egg is cooked through
*If the top of your hash has water from the frozen hashbrowns, then take the foil top off and cook an additional 10-15 minutes until water has evaporated

If this happens, it is due to having the foil cover on. Water is trapped and settles on top. Take the foil cover off and cook for an additional 10-15 minutes or until water has evaporated

*Be sure to adjust the cooking placement on your grill. If the flame is burning the bottom of your breakfast, move the pan to indirect heat and close the grill cover. Move the hash breakfast around as needed.

Can cook on coals - just place the cake pan over medium coals and cook for the same length of time as mentioned above. Move around the grill several times during cooking to ensure even cooking
Bake in Oven - Preheat the oven to 375 degrees, place foil pan on a baking sheet and bake for about 45 minutes. Take the foil off and bake for an additional 15 minutes, or until eggs and hash browns are cooked through.