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Home » Breakfast and Brunch » Omelet in a Bag

Omelet in a Bag

November 8, 2010 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Omelet in a Bag

I am not a breakfast person. Even though I LOVE food, between 6am-8am I don’t even want to look at it .. much less eat it. Eggs, Bacon, …..blah… not to mention I can only eat eggs if myself or my husband cooks them, and even then I’m not thrilled.

BUT today was a lazy Sunday and by 10am I was starting to think of food, and my tummy was starting to freak out for some food. So, since hubby was still in the bed I decided to make breakfast in bed for him :). And unlike myself, hubby loves a good breakfast.

Well since I had leftover toppings from our “Make Your Own Pizza Party” from last night, I decided on Omelette’s! Easy right? Eggs… Topping.. Food! But since my skill of breakfast food cooking = a good D+, I turned to my food goddess Paula Deen and and decided on her Omelette’s for a Crowd. Or as I call them… Omelet in a Bag 🙂

This is an easy, quick, no way to mess this up kinda meal.

This make 2 Pretty Huge Omelette or 3-4 pretty good size ones.

What You Need:

6 large eggs
Salt and freshly ground black pepper
2 to 3 re-sealable plastic quart size bags
Your Add-Ins

Add-Ins I used were:

Shredded Cheddar
Diced ham
Sauteed Muchrooms

But You could use anything you want!!! Paula Likes:
Crumbled feta
Shredded mozzarella
Cooked and crumbled bacon
Cooked and crumbled sausage
Chopped bell peppers
Chopped spinach
Diced red onion
Diced tomatoes
Sliced black olives

What to do

In a mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable quart size bags.

Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 10 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.

Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.

TADA! All Done! Enjoy!

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I love the Farmer’s Market and Farm to Table meals but I’m also not ashamed to use canned vegetables and baking mixes. It’s all about balance! I’m so glad y’all are here!

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