We make these EVERY. SINGLE. TIME we go camping. They are SO easy and there is virtually no cleanup. I have all the ingredients prepped before we go camping so we simply wake up and get some water boiling… that’s it. Everyone loves making their omelettes EXACTLY how they want.. and it is fun! The kids LOVE making these! Seriously, this breakfast couldn’t be easier and you will have VERY happy campers! They always come out perfect and nothing tastes better after a long night of camping. I actually find myself making these a few times just at home throughout the year because they turn out so fluffy and good.. way better than trying to do it in a pan.. plus you can make them all at once instead of just one-at-a-time. We have made these when guests come visit and they are always so pleasantly surprised with how good they are. They are also GREAT for reunions. You can make big batches and again.. clean-up is a snap! Whether camping, at a reunion, or just at home wanting to switch things up, you just can’t lose with an Omelette in a Bag!
- 2 eggs
- 1 Tbsp. water
- cheese, shredded
- ham, diced
- bacon, cooked & chopped
- sausage, cooked & crumbled
- tomato, diced
- bell peppers, diced
- onion, chopped
- mushroom, sliced
- (whatever other toppings you like)
- Salt & pepper
- Sour cream
- (any additional topping ingredients you like)
- Bring a large pot of water to a boil (appx. 2/3 full)
- While waiting for the water to boil, crack eggs into a Ziploc heavy-duty, large (at least quart-sized..) freezer bag and add water.
- Seal and shake, smash, squish the bag... whatever you can to get those eggs really beaten up.
- Add any remaining ingredients that you would like, press as much air out of the bag as you can and seal tightly. Smoosh the ingredients around a little bit to get an even distribution.
- Place bags (up to 6) in the boiling water and cook for 13 minutes (adding 1-2 minutes per additional egg if people want bigger omelettes). ALSO, cooking times vary depending on elevation-- check your eggs every few minutes... once they are no longer runny and feel like they are set, they are ready!
- Make sure the tops of the bag don't hang out over the edge of the pot, especially if you are doing it over a fire-- you don't want the plastic to melt. One of our readers suggested clipping the bags together with a clothespin and draping over a skewer or stick placed across the pot to keep them from falling over the sides-- a great idea!
- Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate. Top with any additional toppings and enjoy!