As the school year starts, one of the best things parents can give their kids is a good breakfast. Of course, that’s easier said than done with crazy schedules. But this recipe is so fun it might capture your kids’ interest and appetites, even on a busy school day. Or use it for a quick supper, breakfast after a sleep over.
I first encountered it at Family Camp this summer. It’s a great camp meal, too, and the cooks have these suggestions:
Use no more than two eggs per bag.
Use new Ziplock bags, not ones stored for a long time.
Squeeze all the air out of the bag while zipping it shut.
Since uncooked egg and melting cheese look similar, add cheese after cooking so it’s easier to know when the eggs are done.
If fixing these on a school morning, chop veggies, cook bacon, and shred cheese the night before.
Omelets in a Bag
Fill a large saucepan with water and heat to boiling. While water is heating, put two eggs in a Ziplock sandwich bag. Seal bag and smush up eggs. Open bag and add desired vegetables (chopped onion, pepper, tomatoes, mushrooms) along with meat (bacon crumbles, cubed ham or cooked, ground sausage). Seal bag shut, being careful to squeeze out as much air as possible. Put bag into boiling water and cook about 5 minutes, until egg is no longer runny. Remove bag with a slotted spoon directly onto plate. Open the bag and dump contents onto plate. Sprinkle with cheese and enjoy.
