Omelet in a Bag

Prep Time 10

Cook Time 15

Servings 1 omelet per bag

Denver: Ham, onion, green pepper, cheddar cheese
Farmer: Bacon, ham, mushrooms, green pepper, onion, cheese
Chicken Fajita: Chopped cooked chicken, salsa, onion, green pepper, cheese. Top with salsa and sour cream.
Garden: Green pepper, onion, mushrooms, tomatoes, cheese
Meat Lover's: Bacon, pork sausage, ham, green pepper, onion, cheese
Philly Cheesesteak: Thinly sliced beef, onion, green pepper, cheese whiz, provolone
Mushroom and Sausage: Pork sausage, mushrooms, cheese
Pizza: Italian sausage, pepperoni, pizza sauce, cheese
Alfredo: Spinach, tomatoes, Alfredo sauce, cheese
Simple: Spinach and tomato

Bring a large pot of water to a rolling boil.
While the water heats, write each person's name on their bag using a marker.
Crack 2 eggs into each labeled bag. Add desired mix-ins.
Seal the bag most of the way, then use your hands to squish and mix everything together thoroughly. Press out as much air as possible, seal completely, and push the mixture to the bottom of the bag.
Once the water is boiling, place the sealed bags in the water. Make sure they are fully submerged. Cook for exactly 13 minutes.
Using tongs, carefully remove the bags from the hot water. Open the top of the bag and jiggle the omelet out onto a serving plate - it will slide right out.
Add any desired toppings and serve immediately.

If the omelet comes out runny, return the sealed bag to boiling water for a few extra minutes.
If the omelet sticks to the bag, boil it a little longer - it will release more easily as it firms up.
Always use a trusted BPA-free bag brand. Do not use generic bags for boiling.
You can cook multiple bags simultaneously in the same pot - great for large groups!
Pre-chop and pre-cook all fillings the night before to make morning prep even faster.

Nutrition information is approximate and does not include mix-ins or toppings.