This hearty Grilled Pork Dip is a nostalgic favorite for outdoor cooking and family gatherings. It combines crispy hash browns with savory cooked sausage, eggs, and a medley of fresh vegetables like zucchini, squash, and carrots. Wrapped in foil and grilled to perfection, the ingredients meld together into a cohesive, comforting dish with a golden-brown crust. It’s essentially a portable breakfast casserole that travels well from the grill to the table. Perfect for summer cookouts, camping trips, or a hearty weekend brunch, this recipe requires minimal cleanup and delivers maximum flavor. The mix of sweet vegetables and salty pork creates a satisfying balance that everyone will love.
Grilled Pork Dip
Description
This hearty Grilled Pork Dip is a nostalgic favorite for outdoor cooking and family gatherings. It combines crispy hash browns with savory cooked sausage, eggs, and a medley of fresh vegetables like zucchini, squash, and carrots. Wrapped in foil and grilled to perfection, the ingredients meld together into a cohesive, comforting dish with a golden-brown crust. It&# 226;ÂÂs essentially a portable breakfast casserole that travels well from the grill to the table. Perfect for summer cookouts, camping trips, or a hearty weekend brunch, this recipe requires minimal cleanup and delivers maximum flavor. The mix of sweet vegetables and salty pork creates a satisfying balance that everyone will love.Ingredients
Directions
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Preheat your grill to medium-high heat (around 375-400ðF (204ðC)).
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Dice the yellow squash, zucchini, and carrots into small, uniform pieces so they cook evenly.
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Finely chop the additional medium onions if not already prepped.
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Cook the bacon in a skillet until crisp, then drain and crumble into small bits.
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If using raw sausage, cook and crumble it; if using pre-cooked sausage or ham, chop it into bite-sized pieces.
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Tear off two large sheets of heavy-duty aluminum foil, each large enough to hold all ingredients without tearing.
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Lightly spray the center of one foil sheet with cooking spray or pat with butter.
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In a large bowl, combine the shredded hash browns, beaten eggs, chopped onions, diced squash, diced carrots, and cheese.
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Fold in the cooked sausage/ham and crumbled bacon. Mix gently to distribute evenly.
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Season the mixture generously with salt, pepper, and optional seasoning salt or garlic powder.
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Spoon the mixture onto the prepared foil sheet, spreading it out into a thick, even rectangle.
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Dot the top with a few small pats of butter for added richness.
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Fold the second sheet of foil over the top and crimp the edges tightly to create a sealed packet.
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Place the foil packet directly on the grill grates.
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Grill for 20-25 minutes, carefully flipping the packet once halfway through cooking.
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Remove from the grill and let rest for 5 minutes before opening to allow the eggs to set fully.
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Carefully open the foil, avoiding the steam, and serve warm directly from the packet or transfer to a platter.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1452.1kcal
- % Daily Value *
- Total Fat 107.8g166%
- Saturated Fat 47.4g237%
- Cholesterol 477.7mg160%
- Sodium 2767.1mg116%
- Total Carbohydrate 46.6g16%
- Dietary Fiber 6.7g27%
- Sugars 15.2g
- Protein 72.1g145%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
