eggs cooked in a bag

eggs cooked in a bag

Our friends just shared this fun breakfast of eggs cooked in a bag that makes perfect sense to use while boating or camping. If you are preparing this for a group, you can set up a breakfast bar with a variety of omelet ingredients so everyone can make their favorite combination, or prepare individual bags of omelet ingredients to cook on demand. Fire up a large pot of boiling water, no mess to clean up.

eggs cooked in a bag

Serves: 2
Cooking Time: 13 minutes


  • 4 extra large eggs
  • ¼ cup crumbled cooked bacon
  • ¼ cup shredded Cheddar cheese
  • ¼ cup green onions, thinly sliced
  • ¼ cup bell pepper, diced
  • twist of salt and pepper in each bag
  • 0ptional: sautéed mushrooms, cooked sausage, zucchini, salsa topping



Place large stock pan on high heat and bring 3 quarts of water to a rolling boil.


With a permanent marker, write names on individual quart size bags to indicate each individual chef’s package. (Zip-Lock bags are PBA free and they also make Zip-Lock Steam and Serve bags design specifically for cooking at high heat).


Put 2 eggs and other chosen ingredients in each resealable bag. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.


Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. If you are cooking for a crowd, cook in batches of 4 to maintain proper cooking heat.


Remove bags using tongs or a large strainer. Carefully open each bag and roll the omelet onto a plate.





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