So, my sister sent me this recipe for an Omelet in a Bag. Now maybe this is old news to may of you, but in spite of my storied culinary career, it was a first for me. Frankly, I think its genius!
Omelet in a Bag
Great if you have people who like different things in their eggs and for using up leftovers.
Supplies
- Zipper freezer bags pint size, must be freezer
- Pot of boiling water
- Tongs
Ingredients
- Eggs
- Add ins – choose some or all. For a fun camp morning, set out all of the ingredients and let everyone make their own!
- Meat – cooked sausage, bacon, leftover steak, etc.
- Cheese – grates, cubes, sliced
- Vegetables – mushroom, onion, peppers, spinach, tomato leftovers
- Starch – cooked potato, frozen hash browns, corn, etc.
- Seasonings – salt, pepper, seasoned salt, salt free, etc.
- Garnish – salsa, avocado, sour cream, etc.
Directions
- Put in bag and seal and squish
- Place in boiling for about five minutes (uncovered pot)
- More stuff the more time it will take.
- Carefully remove from water with tongs, open bag and dump on your plate.
Round out this fantastic breakfast with some fruit or juice, toast or potatoes, and a steaming cup of coffee! Yum!
More About My Amazing Sister
I don’t name names here so Sissy shall remain anonymous until further notice. She “retired” from being a Girl Scout Leader a few years back after successfully sheparding a number of girls to the highest Girl Scout honor – Silver Star. Sissy has tirelessly volunteered her time at a group home for girls as their on-site Girl Scout leader!
It was all of the Girl Scout Camping that taught her camp cooking – so now she is contributing that experience to us! Thank you sissy for this great idea – as soon as I try it, I will post the results.
Check out her Facebook Group “Proud to be an American” where she celebrates the waving of the American Flag!
