Ziploc Bag Omelet Recipes

ZIPLOC BAG OMELET (EGGS IN A HURRY)

Steps:

• Mix all ingredients well, in a sandwich size Zip-Lock plastic bag and seal.
• Drop bag(s) into a pot of boiling water.
• Boil for 13-15 minutes.
• Remove and enjoy.
• (Don't use more than 2 eggs in each bag or it won't cook as evenly).

EASY OMELET IN A BAG

Steps:

• Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.
• Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate.

OMELET IN A BAG

Steps:

• Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
• Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

ZIPLOC BAG OMELET

Steps:

• 1. Fill a large saucepan (half-way) with water, then bring water to a rolling boil. (I used a 3-quart saucepan.)
• 2. While waiting for the water to come to a boil, crack the 2 eggs into the quart size Ziploc Freezer Bag.
• 3. Seal the bag, and mush the eggs by squeezing the bag.
• 4. Open the bag, add the black pepper, then add the bacon, onion, green peppers, and the cheese. Mush the ingredients together.
• 5. Squeeze out as much of the air as you can, then seal the bag.
• 6. Place the bag into the pan of boiling water, and boil exactly for 14 minutes. (After 7 minutes of cooking, I turn the baggie over. I do this using a pair of tongs.)
• 7. Use tongs to remove the Ziploc bag from the boiling water, and place the bag onto a plate.
• 8. Unzip the bag, or use a pair of scissors, and carefully cut off the top of the bag.
• 9. Hold the two bottom corners of the baggie up over the plate, and let the omelet slide out onto the plate. Season the omelet with a bit of the salt, if desired.
• 10. *Note: You can substitute McCormick's Hot Shots! Black & Red Pepper Blend, or Lawry's Seasoned Pepper, for the black pepper.
• 11. *Additional note: You can use a variety of ingredients to make the omelets, such as: Canadian bacon, chopped ham or chopped pepperoni, other cheeses, also diced red, yellow, or orange bell peppers. Also, you can prepare 2 Ziploc Bag Omelets at the same time, but... by boiling them in a larger pot. (I used a 5-quart Dutch Oven.) Just be sure the pot you are using, is able to cook both baggies together, side-by-side.

ZIPLOC OMELETS

Steps:

• Set out the eggs and a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, salsa, hash browns etc.... Have each person write their name on the outside of a quart size ziploc freezer bag. Crack 2 eggs (large or jumbo) into each bag (no more than 2). Mash and shake well to combine. Fold the top edge down so the bag will remain open. Have each person add their favorite ingredients into their own bag. Remove all air from the bag and zip it up! Shake well to combine all ingredients. Place the bags into rolling, boiling water for EXACTLY 13 minutes. You can usually cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily. Prepare for everyone to be amazed! Serve with fresh fruit and coffee cake. These can be prepared in the bags the night before and in the morning it's 13 minutes to breakfast!

ZIPLOC BAG OMELETS

Steps:

• Bring a large pot of water on to a rolling boil.
• Make the mixings for your omelets, each in a different bowl. YES WHAT EVER YOU WANT you do not need to stick to this recipe, because I did not intend to write a recipe just share the idea, get out what you want. Cheese, tomato, green onions, cooked breakfast meat-bacon, sausage, ham etc, hash browns, mushrooms, olives, salsa etc.
• Give each guest a water proof marker, and a Quart size- zip lock bag.
• Have them write there name on the bag, crack 2 eggs into bag, but not use more they will not cook right, it also says large or extra large eggs. Zip closed bag, or just be careful when mixing up the eggs.
• Have guest mix up the eggs to scramble them. Unzip and add what ever ever they want. Now the recipe says get the air out of bag and zip closed, I'm thinking submerse bottom into a different bowl of water holding top of bag, carefully to not get water in bag. Zip closed.
• Place each bag into a large pot of rolling boiling water, for EXACTLY 13 minutes. Take each out and wipe off water quickly, cut zip off of bag with scissors, and slide onto plate!
• Pictures were enclosed with this recipe and it looks just too easy and good not to share. But I did not take them so I can not post them here. Sorry.

OMELET IN A BAG

Steps:

• Bring a large pot of water to a boil, then reduce to a simmer.
• Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal.
• Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives.