They say that breakfast is the most important meal of the day and, more often than not, when we hear the word breakfast there’s one thing that always comes to mind- eggs.
While there are a million ways to serve up this versatile food, everyone knows that you can never go wrong with an omelet.
Stuffed with cheese, ham, bacon, or sausage (or all three) and loaded with your favorite veggies and sauces- this go-to breakfast is a winner every time.
And the best thing about them is that they just got a whole lot easier!
We knew you could assemble omelets in a bag- but did you know you can cook them in one, too?
We had never thought of doing it this way before, but the wise folks over at Allrecipes sure did, and man did it turn out to be a fantastic idea!
By mixing them up and cooking them in the bag, you get all the traditional tastiness without having to go through any of the hassle.
Here’s what you’ll need:
- 1/2 gallon Zip-log bags, one for each omelet
- 2 eggs per omelet
- shredded cheese
- all the fixings you like
- pot of boiling water with lid
When it comes to “the fixings” you can pretty much throw in whatever you like. Spinach and cream cheese? Go for it! Of course, there’s also chopped ham, sausage, bacon, green onion, mushrooms, bell peppers, tomatoes, and just about everything else you can think of.
And let’s not forget about salsas and sauces! This recipe is truly for everyone- so long as they like eggs.
Note: just keep in mind that the higher the water content of the ingredients you use, the longer your cook time may be. You also may have to drain off any excess liquid before plating your omelets.
Step 1- Bag and crack
Take a 1/2 gallon zip-lock plastic freezer bag with the double seal and put in a pyrex measuring glass. Fold the sides of the bag down over the sides of the measuring cup to prevent a goopy mess when you seal it later.
Crack 2 eggs into the bag, squeeze out all of the air, and seal it up. “Scramble” the eggs by either shaking or squeezing the egg yolks in the bag until they are thoroughly mixed with the whites.
Step 2- Load it up
After you’ve gotten your eggs “beaten” to the desired consistency, place the bag back in the cup, fold the sides down again, and load it up with all of your favorite omelet ingredients. Make sure you don’t forget the most important one, though- the cheese!
Then, squeeze out the air again and close the bag back up. Gently squeeze and smoosh the bag until your ingredients are well mixed into the egg batter.
Step 3- Store or cook
At this point in the recipe, you can either store the omelets in their bags in the fridge for a quick and easy breakfast the next morning, or you can cook them up right away.
We’re sure we don’t have to point out to you how incredibly useful this would be for camping trips, but just in case- these are AWESOME for camping trips!
To cook the omelet, place the whole bag in a pot of boiling water and cover it with a lid. Let it cook for 13 minutes and then check on it. If you used a lot of watery ingredients, they may need to cook a few minutes longer.
When you’re done, just slip the omelet out of a bag onto a plate and decorate it with your favorite toppings!
Get the step by step tutorial from Allrecipes in the video below!
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Sweet and Savory
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