Foiled: Savory Breakfast Packets
/Have you ever come back from a vacation and wanted takeout for your next week of meals because going to the store to replenish your fridge is just too much? Or, how about this— have you ever been camping and wanted something other than burgers and hotdogs on the fire for dinner? I recently ran into both of these issues, only I thought about it after I had already returned from camping.
Foil packets are the answer!
Did I just stumble onto something that will revolutionize the way I cook? I just might have. This is something you can do with limited counter space, use up some of those veggies (like the ones I just picked up from my CSA share), and it has very little cleanup. After we ate our easy-to-make-easy-to-clean-up dinner, my husband asked me about how I made it, and he made some of his own requests for experimentation. I started thinking about all of the possibilities and all of the ingredients I already had on hand.
Check out this week’s Savory Breakfast Foil Packet recipe, posted below, and a new one each week this month!
*Disclaimer: When using an Instant Pot, be VERY careful. Read the directions carefully and thoroughly, and use the appliance at your own risk.
Savory Breakfast Foil Packet (Serves 1)
Photo credit: Alyssa DelSoldato
Ingredients
1 white potato, diced
1/4 bell pepper (any color), cut into strips
1/4 small onion, cut into strips
1 sausage (any kind- I used leftovers from my shrimp boil foil packets)
1/4 cup cheese of choice
Pinch of garlic powder
Pinch of onion powder
Salt & pepper (chipotle black pepper adds an extra zing)
*Optional Garnishes: Herbs, hot sauce, syrup, salsa, avocado etc.
Directions
1) Toss all of the ingredients together in a bowl and mix until coated with all of the seasonings.
2) Lay out a piece of foil about the size of a cutting board. Put the mixture into the middle of the foil. You can even crack an egg on top if you want, but I found it was actually not needed in this dish!
3) Crimp the edges of the foil so that the packet is fully sealed.
4) Put one cup of water in the Instant Pot with the trivet on top. Layer the packets on top of the trivet (they can be on top of each other).
5) Seal the Instant Pot and make sure the pressure valve is sealed. Set to High Pressure/Manual for 6 minutes. Let the pressure naturally come down. Once the pin is fully down, if is safe to open the lid.
6) Remove the foil packets with tongs or something similar (It might actually be more useful to use a spatula or wooden spoon to place under the foil packet to help lift it out since this one is a little heavier. I dropped mine as I was putting it on the plate so it doesn’t look very attractive, but it tasted great!) Place each packet on a plate and open the foil to vent— careful, the food will be very hot! Once the food cools a little, dig in!
The best thing about these foil packets is that it’s so easy to clean up. Now imagine you’re camping— throw some of these packets over the fire! You just need to check on them from time to time to make sure they aren’t burning.
If you don’t have an instant pot, all of these recipes can be made in the oven, too. I would say just set the oven to between 350 and 375 degrees F and cook them for the amount of time you usually cook the type of meat you’re using. You can even throw these on the grill in your yard! I’m really looking forward to experimenting with all of these different foil options!
What ingredients will you try in your foil packets?
Share your comments at the bottom of the page.
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Craving salty, crunchy snacks but don’t want chips? A quick grab-and-go breakfast? Seed Bark is the answer!