Recipe by Mary Ann Lackey
"Great for holidays when there are picky eaters in the crowd. Can make as many as needed or just one if you like. Got this from an internet friend. Good served with fruit and coffee cake."
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shredded Cheddar cheese
chopped green bell pepper
chopped fresh tomato
fresh mushrooms, sliced
I have been doing this for years as a motorhome tour leader. Two suggestions; first, use only heavy-duty quart-size freezer bags. Cheaper bags will open up and ruin the omelet. Second, use a straw to suck all the air out of the bag after mixing the ingredients or just lay the bag against a sharp corner of a table with the egg mixture below the edge and the top of the bag flat on the table top. Press out the air and seal. Use whatever ingredients you like but crumbled bacon or sausage is my favorite. If you do a three-egg omelet, increase the cooking time to 15 minutes.
I just finished doing 2 of these omelets. Both of the bags broke in the boiling water. I used good quality zip lock bags and ended up with a watery mess!!
This was great for camping. My kids and I were in charge of breakfast for about 20 people. We had chopped everything at home. Then one of the kids wrote the names of everyone on the bags. This turned out cute because he was only seven we wouldn't tell him how to spell anyon's name so he had to guess how to spell names and it was funny to see what he came up with. Everyone threw in what they wanted. The kids shook the bags for everyone. Then we (adult supervision is a must with the hot boiling water) cooked them in a huge pot of water. The bigger the pot, the better. Using a big pot helps to keep the bags from hitting the sides of the pot and melting. We gently stirred them around too, which helped. We served them with a bunch of quick breads we cooked ahead at home and fresh fruit. They were a huge hit and the kids really felt like they were contributing to the group effort. The best guage for time was to pull the bag out and give it a little squeeze to see if it was firm enough.
Quick tip for those concerned about melting the bags- drop a plastic colander in your pot for easy, no splash drop ins and removal.
I was browsing recipes, looking for something for dinner that used what I had on hand and didn't take much effort...I found this recipe, and suddenly making dinner went from boring to fun! There's something "mad scientist" about this recipe and the fact that it makes a decent omelette with little fuss or cleanup is a bonus. I used quart Zip-loc freezer bags and shoved them into large tumblers to hold them upright while I broke the eggs into them.
I loved this recipe! We made it at a family gathering and it was a hit. One tip, write names on the zip lock bags with permanent markers before cooking because after cooking they all look the same.
This turned out great. We're definitely making it for teh big family reunion next month. I would suggest using less cheese because it seems to come out a little more crumbly when you put in a lot of cheese. Don't worry, it'll come out hot enough to sprinkle cheese on it so the cheese melts. :)
I have had this around for years and it gets a 5 for me on fun, ease, AND clean-up. Great for camping trips (take all fillings in separate bags) and when kiddos sleep over. I do use only heavy duty qt size freezer bags. When making with kids I let them add all their own stuff and do the squishing. I just add fillings to the cracked eggs in the bag and squish everything together at once! (I also label each persons with a sharpie)
* Percent Daily Values are based on a 2,000 calorie diet.
Omelet in a Bag
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 303
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