BBQ Breakfast Scrambler Pan

Nothing gets my family out of their tents faster than the smell of this BBQ Breakfast Scrambler cooking on a cool morning. It is an easy one-pan meal you can make right on the barbecue or over a campfire. Hearty hashbrowns, smoky ham, melty cheddar and fresh green onion come together with fluffy egg for a breakfast everyone devours before the coffee is gone.

I started making this for camping trips when my kids were little because it fills them up and makes the whole campsite smell like home cooking

Ingredients

• Hashbrowns: six cups thawed use shredded potatoes or diced style for crisp texture look for firm potatoes with no green spots
• Ham: two cups diced adds savory flavor and protein use leftover cooked ham or high-quality deli ham
• Eggs: six whole provide richness and bring everything together use fresh eggs with bright yolks
• Milk: one quarter cup helps make the eggs creamy select whole or two percent for best texture
• Cheddar cheese: two cups shredded melts into gooey bites sharp Cheddar gives more flavor so buy block cheese and shred it yourself
• Green onion: one cup diced adds fresh bite and color pick green onions with crisp tops no yellowing
• Salt and pepper: add to taste elevate all the other flavors go for kosher salt and freshly cracked pepper
• Tomato: half cup diced adds juicy freshness use ripe tomatoes for robust flavor

Step-by-Step Instructions

Prepare the Pan:

Spray a foil barbecue safe pan with cooking spray in every corner making sure your Scrambler will not stick when serving

Layer Hashbrowns and Ham:

Add the thawed hashbrowns evenly over the bottom of the pan then scatter the diced ham over the potatoes creating an even layer for each bite

Mix the Egg Filling:

In a large bowl crack the eggs add the milk and whisk hard for about one minute until fully blended then stir in the shredded cheese diced green onions and diced tomato ensuring everything is well mixed

Pour the Mixture:

Slowly pour the egg mixture evenly over the hashbrowns and ham all around the pan letting it soak down through the layers

Season to Taste:

Sprinkle with salt and pepper to your preference just before covering so the seasoning stays fresh and bold

Cover and Start Cooking:

Cover the pan tightly with foil and place it on your barbecue using indirect heat set to three hundred seventy five degrees cook for thirty minutes allowing the eggs to gently set and flavors to meld

Finish for Crispy Edges:

Uncover the pan and continue cooking for fifteen to thirty five minutes depending on your barbecue heat you are looking for golden crispy edges and the hashbrowns to be coated with cooked scrambled eggs

Serve:

Once the edges are crisp and the eggs are done scoop onto plates and get ready for smiles all around

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My favorite part is getting that crispy edge of potato with gooey Cheddar and a little green onion in each bite I still remember the first morning I made this for our neighbors at the campsite and everyone wanted the recipe by noon

Storage Tips

You can refrigerate any leftovers in an airtight container for up to three days The flavors settle and make for an even tastier snack the next morning Just reheat slices in a nonstick pan or wrap in foil for a quick warm up over the grill

Ingredient Substitutions

No ham Try cooked bacon crumbled sausage or roasted bell pepper for a meatless version Swap Cheddar cheese for Monterey Jack or Pepper Jack for a little heat You can also use frozen cubed potatoes instead of hashbrowns if that is what you have

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Serving Suggestions

Serve with salsa hot sauce or a dollop of sour cream on the side Round out the meal with fresh fruit or buttered toast This scrambler also pairs perfectly with coffee around the campfire

Cultural or Historical Context

Hearty egg skillets have long been a staple of American roadside diners and camping trips Hashbrowns or potatoes with eggs and cheese have anchored big breakfasts for generations Each cook adds their own touches based on what they have handy which is why this Scrambler is so adaptable

Recipe FAQs

→ What kind of pan should I use?

Use a foil BBQ-safe pan or any skillet suitable for the barbecue or campfire. Nonstick surfaces help with easy serving and cleanup.

→ Can this be made over a campfire?

Yes, you can cook it over a campfire grate. Keep the pan covered with foil for most of the cooking, and check periodically as heat levels can vary.

→ Is it possible to add other ingredients?

Absolutely! Try adding bell peppers, mushrooms, or swap ham for cooked sausage or bacon for variety.

→ How will I know when it's ready?

The dish is ready when the eggs are set and the hashbrown edges are golden and crisp. A fork should come out clean from the center.

→ Can leftovers be reheated?

Yes, leftovers can be stored in the fridge and reheated on the stovetop or in a microwave until warmed through.