Hunting Camp Skillet Breakfast: Prep Ahead, Cook Fast

Ingredients

• •30 oz frozen shredded hash browns
• •1 cup diced ham
• •1 large bell pepper
• •2 cups shredded cheddar cheese
• •8 large eggs
• •¼ cup water
• •1 tsp onion powder
• •½ tsp salt
• •½ tsp ground black pepper

Equipment

• • 9×13 inch foil pan

Instructions

1. 1In a large bowl, mix the hashbrowns, diced ham, green pepper, and cheese.
2. 2In a medium bowl, mix the eggs, water, onion powder, salt, and pepper.
3. 3Add the egg mixture to the hashbrown mixture and mix together.
4. 4Spray a 9×13 foil cake pan with non-stick spray.
5. 5Pour everything into the cake pan and cover with foil.
6. 6Store in a cooler or refrigerator for a couple of days if needed.
7. 7Preheat the grill to medium heat and cook over the flame for about 40-45 minutes until the egg is cooked through.
8. 8If the top has water from the frozen hashbrowns, remove the foil and cook an additional 10-15 minutes until water has evaporated.