BBQ Brunch Papillote

 Cooking 28 minutes
 Preparation 15 minutes
 6 servings


3 packs (3 x 397 g) of Champêtre cubed breakfast potatoes
2 green peppers, diced
1 small red onion, chopped
2 cups (500 ml) cooked chicken breasts, cubed
90 ml (6 tbsp.) of olive oil (1 tbsp per foil)
30 ml (6 teaspoons) of chicken spices (1 teaspoon per foil)
6 eggs (1 egg per foil)
2 green onions, cut into rings
2 cups (500 ml) grated cheddar cheese
BBQ sauce, to taste

6 rectangles of aluminum foil and 6 rectangles of parchment paper of the same size.


  1. Preheat the BBQ to medium-high heat; between 425 ° F and 450 ° F.
  2. Place a sheet of aluminum foil on your work surface and layer a sheet of parchment paper on top of it.
  3. Spread a ½ package of breakfast potatoes in the center. Add a few red peppers, green peppers and red onion (keep in mind that you need to divide them for the 6 papillotes). Add 1/3 cup of cooked chicken. Drizzle with 1 Tbsp. oil soup. Season with 1 Tbsp. of chicken spice.
  4. Repeat for the 5 other papillotes.
  5. Seal the papillotes.
  6. Cook for 10 minutes and shake gently (put on oven mitts). Cook for another 10 minutes.
  7. Carefully open the foil so as not to tear it. The peppers should be lightly roasted and the potatoes lightly crispy. Otherwise, close and cook for another 5 minutes.
  8. Add the grated cheese on top and let melt (without closing).
  9. Move the vegetables to create a space in the center and crack an egg there. Return to the BBQ and cook for about 3 minutes.
  10. Serve with green onions on top and a drizzle of your favorite BBQ sauce.

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