Recipes
Breakfast Pockets
These one-pot egg chilaquiles combine crispy tortilla pieces, rich tomato sauce, and perfectly cooked eggs for a bold, campfire-ready breakfast or brunch. Quick to prepare in a single pan, this easy recipe delivers big flavour with minimal cleanup—perfect for outdoor cooking or relaxed mornings.
Serves
4
Prep Time
15 min
Cook Time
20 min
Print RecipeIngredients
- 1 package Parisienne potatoes
- 1 small red onion, diced
- 1 tsp (5 mL) Cajun spice mix
- 1 red bell pepper, diced
- 2 tsp (10 mL) dried Italian herbs
- 2 tbsp (30 mL) olive oil
- Salt to taste
- 8 pork and beef breakfast sausages
- 4 eggs
Instructions
- Step 1
Preheat the barbecue to medium-high heat (approximately 220°C or 425°F).
- Step 2
In a bowl, combine the potatoes with the onion, spices, red bell pepper, Italian herbs, and oil. Season with salt.
- Step 3
Place the vegetable mixture and sausages in the centre of four sheets of heavy-duty aluminum foil. Fold the foil to form airtight packets.
- Step 4
Place the foil packets on the hot grill. Close the lid and cook for 15 to 18 minutes, flipping the foil packets several times during cooking.
- Step 5
Open each foil packet and move the vegetables to the edges to leave a space in the centre of the packet. Crack an egg into the centre of each foil packet.
- Step 6
Close the barbecue lid and continue cooking for 5 to 7 minutes, until the eggs are set.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 393 |
| Fat | 23 g |
| Carbohydrate | 30 g |
| Fibre | 2 g |
| Protein | 17 g |
| Sodium | 562 mg |
