Labor Day Bbq Eggs
Fire up the grill and add a unique twist to your holiday cookout with these Labor Day BBQ Eggs! Perfectly nestled in individual foil packets, this easy recipe combines fluffy eggs, savory breakfast sausage, melty cheddar cheese, and the crunch of fresh red bell peppers and green onions. Infused with a hint of smoked paprika and finished with a drizzle of olive oil, these grill-cooked egg packs are an effortless way to serve up a gourmet breakfast or brunch outdoors. With just 15 minutes of prep and 10 minutes on the grill, they’re not only quick but also a fun, mess-free option for feeding a crowd. Serve them straight from the foil for a casual, rustic feel—an ideal dish for any Labor Day celebration or backyard barbecue!
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Recipe Information
Ingredients
- 6 large eggs
- 4 ounces breakfast sausage
- 1 cup cheddar cheese, shredded
- 1 small red bell pepper, diced
- 2 stalks green onions, chopped
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons smoked paprika
- 6 sheets heavy-duty aluminum foil
- 1 can nonstick cooking spray
Instructions
Preheat your grill to medium-high heat (around 375–400°F).
Lay out 6 sheets of heavy-duty aluminum foil, each approximately 12x12 inches. Spray the center of each sheet lightly with nonstick cooking spray.
In a medium skillet, cook the breakfast sausage over medium heat, breaking it into small crumbles, until browned and cooked through. Drain any excess grease and set aside.
In a small bowl, mix the diced red bell pepper, green onions, salt, black pepper, and smoked paprika.
Crack one egg into the center of each foil sheet, being careful not to break the yolk.
Divide the cooked sausage evenly among the foil packets, sprinkling it around the yolk. Then, top each egg with the bell pepper mixture.
Sprinkle shredded cheddar cheese over the sausage and veggies in each packet.
Drizzle each egg packet with a small amount of olive oil for added flavor and moisture.
Fold the foil packets: Bring two opposite edges of the foil together and fold them over several times to seal. Then, fold in the remaining edges, making sure each packet is completely sealed to prevent leaking.
Place the foil packets directly on the grill grates and cook for 8–10 minutes, or until the eggs reach your desired doneness. For runny yolks, check around 8 minutes; for fully set yolks, leave them closer to 10 minutes.
Carefully remove the packets from the grill using tongs and let them cool for 1–2 minutes before opening.
Serve the Labor Day BBQ Eggs straight from the foil for a rustic feel, or slide them onto plates. Enjoy immediately!
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1024 mg | 79% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1047 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
