Ziploc Baggie Omelets 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 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.

OLD WIDOW WALKER'S ZIPLOC OMELETTES

Steps:

• Have children write their name on a quart-size ziploc freezer bag with permanent marker.
• Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
• Put out a variety of ingredients such as: cheeses, ham, bacon, onion, green pepper, tomato, hash browns, etc.
• Each child adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
• Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelettes in a large pot. For more, make another pot of boiling water.
• Open the bags and the omelette will roll out easily.
• Be prepared for children to squeal with delight at their first meal they have cooked. A lifetime memory has just been served.
• Note: I had to fill in SOMETHING regarding cooking time, serving sizes, and amounts. This of course, depends on your situation and how carnivorous the kiddies are. I've tried to guestimate for five servings.

ZIPLOC BAGGIE OMELETS

Steps:

• Write your name with a permanent marker on your quart freezer Ziploc bag. Start a pot or dutch oven of boiling water on your stove or campfire.
• Crack two eggs into your baggie. Close up. Mix and mash your eggs until blended well.
• Now add your own special ingredient (cheese, meat, veggies, sauce, salsa, etc.) to your omelet mix.
• Close baggie again and mix very well. Holding bag upright, squeeze all air out of the baggie making sure to seal completely.
• Place bags upright in the pot or dutch oven of boiling water for 13 minutes exactly. Remember to time it. You can usually fit up to 8 omelets in one pot.
• Do not cover the pot. Use tongs to keep bags upright and side by side. When 13 minutes is up, carefully remove steaming bags to a heat safe dish.
• Carefully cut the tops off of the bags and with an oven mitt, hold the bottom corners so that the omelet will "slide" right out of the bag and onto your plate!
• Finally add any salt, pepper, condiments, sauces, etc. to the top of your omelet and enjoy! Remember to be careful when eating because this will be hot!