BBQ Breakfast Scrambler Pan (Print-Friendly Format)
Hearty ham, eggs, and hashbrowns come together in one pan with smoky undertones, perfect for the morning outdoors.
# Required Ingredients:
→ Main Components
01 -
6 cups thawed hashbrowns
02 -
2 cups diced ham
03 -
6 large eggs
04 -
1/4 cup milk
05 -
2 cups shredded cheddar cheese
06 -
1 cup diced green onions
07 -
1/2 cup diced tomato
08 -
Salt, to taste
09 -
Black pepper, to taste
# How to Make It:
01 -
Lightly spray a barbecue-safe foil pan with cooking spray. Evenly distribute the thawed hashbrowns and diced ham in the pan.
02 -
In a large bowl, whisk together eggs and milk until fully combined.
03 -
Stir shredded cheddar cheese, green onions, and diced tomato into the egg mixture.
04 -
Pour the egg mixture evenly over the hashbrowns and ham in the prepared pan.
05 -
Season with salt and black pepper to taste.
06 -
Cover the pan securely with foil. Place on a preheated barbecue over indirect heat at 190°C. Cook covered for 30 minutes.
07 -
Remove the foil and continue to cook for 15 to 35 minutes, until the edges are crisp and hashbrowns are coated with set scrambled eggs.
08 -
Remove from heat and serve immediately.
# Additional Information:
01 -
This dish can also be prepared over a campfire using a grate, though total cook time may vary. Keep the pan covered with foil throughout to prevent drying.