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These quick and easy egg and vegetable packets are perfect for campfire cookin’ (and are just as great in the oven). Prep your ingredients the night before, and crack an egg in the morning for a quick and easy breakfast in no time! Gluten free camping meals everyone will love!
Gluten Free Camping Meals Everyone Will Love!
These cowboy foil packets are full of flavor from potatoes, onions, peppers, and spices, and eggs. These are naturally vegetarian, gluten free, paleo, and whole30 approved. You can cook them over a fire… or just in the oven for a fun weekend brunch! The vegetables can be prepped ahead of time, so all you have to do is crack and egg + cook in the morning!
These Campfire Breakfast Foil Packets Are:
- Warm
- Hearty
- Healthy
- Perfectly Spiced
- High Protein
- Ready in 10 minutes!
- Vegetarian and gluten free camping recipe
The brunch game is STRONG on our homestead! There’s nothing better that a big mid-morning meal after sleeping in on the weekends- we usually have a big brunch with some freshly baked bread on Saturdays and Sundays. For a fun change of pace, I decided to make these foil packets with some extra veggies and eggs we had… and cook them in the oven. You don’t need a campfire to have a proper cowboy breakfast.
What Are In These Gluten Free Breakfast Foil Packs?
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Eggs: I can’t stress enough to make sure your eggs have been properly refrigerated before cooking them. The FDA says eggs should be kept at 40 degrees Fahrenheit, and in their original containers. No leaving them out overnight while camping… make sure they have been well refrigerated. Food safety first, no one wants to get sick camping!
- Potatoes
- Onion
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Montreal Steak Spice: Our favorite spice blend, probably the one we use most in our home! Montreal Steak Spice is a blend of garlic, pepper, salt, oregano, crushed pepper flakes, and a little dill for an amazing flavor. With a half-Canadian household, you better believe we put this spice on everything!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Heavy Duty Foil – get the really good, heavy stuff like this Reynold’s Wrap Heavy Duty… it will stand up to the heat and it makes the good packs for the campfire or grill.
Egg Refrigeration Safety
I can’t stress enough to make sure your eggs have been properly refrigerated before cooking them. The FDA says eggs should be kept at 40 degrees Fahrenheit, and in their original containers. No leaving them out overnight while camping… make sure they have been well refrigerated. Keep food safety first in mind. If you question the eggs, leave them out of this recipe and make the packets with just the vegetables and spices, no one wants to get sick camping.
These foil packets are a super easy way to get some veggies in first thing in the morning to give you a good base for the day. Our weekends are usually full of wood chopping/stacking, beekeeping, and working out on our land… so we like to have a nice big breakfast to get us through the day! These are good in the oven or on the grill.
You can use any spices you want here, but I really love how Montreal Steak Spice tastes with the potatoes. You could also improvise with other veggies you have on hand: zucchini, asparagus, or spinach would also be awesome additions.
And foil packets are really great for easy cleanup – no pans, pots, or dishes there… just recycle the foil when you are done! Less cleaning on the weekends sounds like a great plan to me 🙂
Other Gluten Free Camping Meals You’ll Love!
Avocado Lime Salad Recipe (Vegan, Gluten Free)
Chickpea Olive Salad Sandwich Recipe (Vegan, Gluten Free)
Get the Same Ingredients I Use For My Gluten Free Vegetarian Breakfast Foil Packs:
As always, if you make this foil pack breakfasts recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!
Camping Breakfast Foil Packs (Vegetarian, Gluten Free, Whole30)
Ingredients
- 1 red or yellow onion sliced
- 2 yellow potatoes cubed small
- 1 sweet potato cubed small (can also use sweet potato)
- 1 bell pepper cup into strips
- 1 teaspoon Montreal Steak Spice seasoning or seasoning of choice
- 1 teaspoon olive oil
- 2 eggs see NOTES
- Himalayan Sea Salt and Pepper to Taste
Instructions
Oven Directions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, add the onion, white potatoes, sweet potatoes, bell pepper, steak spice, and olive oil. Toss well to combine and ensure the veggies get coated with the seasoning.
- Form 2 foil packets with heavy duty foil - and divide the veggies. Seal closed. Cook for 30 minutes and carefully remove from stove and open foil packets.
- Test potatoes with the fork to see if they are tender- and if not, cook for an additional 5-10 minutes.
- Make a nest in the middle of the roasted vegetables, and crack the egg in side. Seal the foil packet again and bake for another 10 minutes until the egg is cooked all the way through to the center. It should not be runny at all. Add additional salt and pepper as desired, and enjoy!
Campfire and Grill Directions
- In a plastic bag, add the onion, white potatoes, sweet potatoes, bell pepper, steak spice, and olive oil. Toss well to combine and ensure the veggies get coated with the seasoning.
Form 2 foil packets with heavy duty foil - and divide the veggies. Seal closed. Cook on a grill top over a medium flame for 30 minutes and carefully remove from stove and open foil packets.
- Test potatoes with the fork to see if they are tender- and if not, cook for an additional 5-10 minutes.
- Make a nest in the middle of the roasted vegetables, and crack the egg in side. Seal the foil packet again and bake for another 10 minutes until the egg is cooked all the way through to the center. It should not be runny at all. Add additional salt and pepper as desired, and enjoy!
Notes
Egg Refrigeration Safety!
I can't stress enough to make sure your eggs have been properly refrigerated before cooking them. The FDA says eggs should be kept at 40 degrees Fahrenheit, and in their original containers. No leaving them out overnight while camping... make sure they have been well refrigerated. Keep food safety first in mind. If you question the eggs,eave them out of this recipe and make the packets with just the vegetables and spices. No one wants to get sick camping.This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!
