This recipe for foil packet egg bake with hash browns is perfect for camp breakfast

Southern Kitchen

About the recipe

Why wait in line on a busy morning at a breakfast place that might have a separate language for hash brown toppings when you can make a facsimile version without even heating a skillet?

Insulated by the aluminum foil, the eggs cook through without turning rubbery. Make sure to generously butter the inside of the foil with butter to prevent the cheese and hash browns from sticking.

You can also cook these over a campfire. If you choose to cook the packets over direct heat, make sure to keep them moving constantly so the hash browns don’t scorch.

Serves: 4

Hands On Time: 30 minutes

Total Time: 30 minutes


6 large eggs

3/4 cup half and half

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 (16-ounce) package shredded hash browns, thawed

2 cups shredded cheddar cheese

1 cup diced smoked ham

8 tablespoons unsalted butter


Heat the oven to 375 degrees. Alternatively, if cooking over a campfire, build a medium-sized fire.

In a large bowl, beat eggs, half and half, salt and pepper until smooth. Add hash browns, cheese and ham, and toss until hash browns are completely coated with egg mixture.

Tear off eight large sheets of heavy-duty aluminum foil, approximately 18 inches, and stack into four double-sided sheets. Liberally spread the tops of all four foil pieces with 2 tablespoons of butter each. Divide hash brown mixture and place in the center of each piece of foil. Bring the edges of the foil together to form a tight seal, then gently flatten the packet into a square or rectangle.

Place packets on a baking sheet and bake until eggs are cooked and hash browns are tender, 12 to 15 minutes. If cooking over an open fire, place packets directly into the fire and cook until eggs are no longer runny, 10 to 12 minutes, turning constantly.